Check out this awesome vegan broccoli and “bacon” salad! It’s got all the tasty vibes and crunchiness of the classic version but skips the mayo, sugar, and bacon. You can dive into this healthy, delicious, and oil-free alternative instead.
I can still recall my aunt whipping up that broccoli and bacon salad for our big family bashes ages ago. Back then, I didn’t really think much about what I was eating—I was just a kid enjoying the feast. Vegan? That word wasn’t even on my radar. But, I sure did love that salad. Fast forward to now, and I’ve become super-mindful about what goes into my body, ditching animal products along the way.
Broccoli is a Favorite
Broccoli has always been my go-to—I love it and eat it all the time. Whenever I spot a broccoli dish at a party, you better believe I’m making a beeline for it. But you know what’s a bummer? Finding those sneaky bits of bacon mixed in. Dealbreaker—not picking those out.
But What About Bacon?
Happily, I stumbled upon Crunchsters Beyond Bacon recently. Before you start raising eyebrows about processed vegan stuff, Crunchsters Beyond Bacon is just sprouted mung beans jazzed up with spices and natural flavors. They’re crispy and flavorful and pack a little protein and fiber punch. I was pleasantly surprised by how awesome they taste. Great stuff! (the links are affiliate links to our Store)
Vegan Broccoli Salad Ingredients
Let’s Make Vegan Broccoli and Bacon Salad
Once I got my hands on them, I couldn’t stop thinking about that broccoli bacon salad. After a quick Google search, I was shocked at how many recipes called for boatloads of mayo and sugar in the dressing. Sure, I could’ve gone the vegan mayo and sugar route, but I figured I could whip up something better. After some kitchen tinkering, I’m loving how this vegan broccoli and bacon salad turned out. The textures and flavors are on point—crunchy and chewy, sweet and smoky! Plus, it brings back some sweet memories while I’m making healthier choices for myself and the planet.
Vegan broccoli salad that has all the tasty vibes and crunchiness of the classic version but skips the mayo, sugar, and bacon! Dairy-free, oil-free, and gluten-free.
Ingredients
UnitsScale
2 medium size heads of broccoli, cut into flowerets
1/2 small red onion, very thinly sliced
3/4cups raisins
3/4cup chopped walnuts
1/2cup Crunchsters Beyond Bacon crunchy mung beans
3/4cup raw cashews
3 Tbs agave
1 Tbs white wine vinegar
1/2 tsp salt
1/3cup water
Instructions
Toss together the first 5 ingredients in a large bowl.
Combine the second 5 ingredients in a high-speed blender until smooth and creamy. (If you don’t have a high-speed blender, soak the cashews in warm water for 1 hour and drain before using.)
Toss the broccoli mixture with the dressing until everything is well coated.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).
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