This is the perfect tangy vegan broccoli salad! A classic broccoli salad, veganized with the most delicious vegan bacon. Then tossed in a creamy very tangy healthy-ish salad dressing. It is wonderful to make the day before and bring to a cookout. It is best if it sits in the fridge overnight. The vegan bacon is made with soy curls and is definitely my favorite version of vegan bacon. Chopped and tossed with fresh broccoli, vegan cheddar, red onions, dried cranberries and seeds.
What You Need To Make This Broccoli Salad:
- Vegan Yogurt:
- Olive Oil, Dijon Mustard, Lemon Juice, Apple Cider Vinegar, Agave, Garlic: These are whisked with the yogurt to make the dressing.
- Fresh Broccoli: Cut into florets.
- Red Onion, Vegan Cheddar Cheese, Dried Cranberries, Sunflower Seeds: Tossed with the broccoli.
- Soy Curls: I used Butler’s.
- Soy Sauce, Liquid Smoke, Maple Syrup, Smoked Paprika: To flavor the soy curls like bacon.
The tangy salad dressing that I tossed with this vegan broccoli salad is perfect for this recipe. It is nice and tart and a little sweet. I think it tastes like a tangy honey mustard. But I used vegan Greek yogurt and olive oil to make it. It also has lots of lemon and apple cider vinegar. It goes really well with the smoky, salty “bacon”, the sweet cranberries and the crunchy seeds and onions.
Why Should You Make This Summery Salad?
- This salad is so fast and easy.
- If you take this to a cookout, everyone will love you!
- The soy curl bacon is addictive, you may eat it all before you add it to the salad.
- The dressing is sweet and creamy and so tangy and good.
- I totally love everything about this hearty salad.
The Perfect Tangy Vegan Broccoli Salad
Ingredients
Tangy Dressing
- 1/2 Cup Plain vegan yogurt, I used Kite Hill Greek Style
- 1/4 Cup Olive oil
- 1/4 Cup Dijon mustard
- 1/4 Cup Agave syrup
- 1 Tablespoon Lemon juice
- 1 Tablespoon Apple cider vinegar
- 2 Cloves Garlic, grated
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Soy Curl "Bacon"
- 1 Cup Dried soy curls, I used Butler's brand
- 1 Tablespoon Soy sauce or Tamari for GF option
- 1 Tablespoon Liquid smoke
- 2 Tablespoons Maple syrup
- Pinch of Smoked paprika
- 2 Tablespoons Olive oil
For The Rest of The Salad
- 6 Cups Fresh broccoli florets
- 1/2 Cup Red onion, diced
- 1/2 Cup Vegan cheddar style shreds
- 1/2 Cup Dried cranberries
- 1/4 Cup Sunflower seeds or other nuts or seeds you like
Instructions
- Add all the dressing ingredients to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings. Put in the fridge until ready to use.
- Soak the soy curls according to package directions. Then drain and squeeze all the liquid out of the soy curls with your hands.
- Put the soy curls on a cutting board and dice them into small pieces. Then put them in a medium sized mixing bowl.
- Pour the soy sauce, liquid smoke, maple syrup and paprika over the soy curls. Toss to coat the soy curls. Let them sit for about 5 minutes.
- Heat the olive oil on medium high in a large non-stick skillet.
- Add the soy curls with all the liquid to the skillet. Sauté, reducing heat as needed, until the soy curls are nice and brown. About 6 to 8 minutes. Turn off the heat and let cool while you prep the rest of the salad.
- In a large bowl, combine the broccoli, red onion, vegan cheese, cranberries and seeds. Toss to combine.
- Add the soy curls.
- Whisk the dressing one more time and then pour the dressing over the salad. Toss to combine everything.
- Chill for 3 to 4 hours at least, but it tastes best if it sits overnight.
This was fantastic!
I shook the dressing ingredients in a mason jar to make it instead of whisking in a bowl.
I didn’t have any cheese or seeds so I skipped them, and I didn’t have any cranberries, so I used raisins.
It was delicious with those unintentional adjustments…so I’m sure it is even better when you have all the right ingredients!
I can’t wait to make it the right way next time! Thanks for providing such a forgiving recipe! I love everything I have made from your website!!
This has become one of my go-to potluck recipes. Omnivores eat it up and I always go home with an empty bowl! I have always made the recipe as written with great results.