Broccoli Salad

This dish was adapted from a Trisha Yearwood recipe.  She knows how to make a good salad!  I love the addition of raisins and sunflower seeds.

Broccoli Salad

Modified Trisha Yearwood recipe

5            strips Tempeh or “non meat” bacon

2-3         cups small broccoli florets  (I like lots of broccoli)

1            cup veganaise

1            tablespoon cider vinegar

1/3         cup chopped onion

1/4         cup sugar

3/4         cup raisins

1/2         cup sunflower seeds

In a medium skillet, cook the tempeh/vegan bacon over medium heat just until crisp; drain on paper towel. When cool enough to handle, cut into little pieces and set aside.

Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.  Drain well, run under cold water to stop the cooking and drain again.

In a mixing bowl, combine the vegan mayo, vinegar, onion, sugar, and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for 1 hour.

Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled tempeh bacon.  Sprinkle the reserved tempeh bacon over the salad to garnish.