Nutrition
Calories: 325kcal | Carbohydrates: 32.4g | Protein: 19.2g | Fat: 10.5g | Fiber: 11.5g
A high protein, vegan spin on the classic Broccoli Salad! It's creamy, salty, savory, sweet, smokey - it's got everything to make it strangely addictive! Easy to make and perfect for potlucks and BBQs!
Servings
Ingredients
- 6 cups Broccoli chopped
- 1 cup Vegan Shredded Cheddar Cheese
- 1/2 cup Sunflower Seeds toasted, salted
- 3/4 cup Craisins reduced sugar
Dressing
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 2 tbsp Lemon Juice
- 1 1/2 tsp Yellow Mustard
- 1/2 tsp Salt
- 3 tbsp Sugar
- 1 1/2 tbsp White Wine Vinegar
"Bacon" Bits
- 1 cup TVP Textured Vegetable Protein
- 1 cup Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1 tbsp Nutritional Yeast
- 1 tbsp Maple Syrup
- 1 tbsp Soy Sauce
Instructions
- Chop the broccoli into bite-size pieces.
Making the "Bacon" Bits
- In a medium heat pot, add all of your (Bacon Bits) ingredients and mix together very well.
- Cook for 15 - 20 minutes, stirring regularly until they are the moisture level you're going for.
Making the Dressing
- In a high powered blender, blend all of your ingredients until creamy.
Making the Salad
- Mix together the chopped broccoli, cheese, craisins, sunflower seeds and bacon bits.
- Stir in dressing until everything is well-coated.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Broccoli Salad
Did you make this recipe?Mention @proteindeficient.vegan