Tracy’s Favorite Recipe – Tangy Vegan Broccoli Salad

What you need for this wonderful summer salad!

Ingredients:

Tangy Dressing:

1/2 cup plain vegan yogurt

1/4 cup olive oil

1/4 cup dijon mustard

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 (Butler’s brand)

1 tablespoon soy sauce

1 tablespoon liquid smoke

2 tablespoons maple syrup

pinch of smoked paprika

2 tablespoons olive oil

Salad/Veggies:

6 cups fresh broccoli florets

1/2 cup red onion, diced

1/2 cup vegan cheddar style shreds

1/2 cup dried canberries

1/4 cup sunflower seeds or nuts that you like

INSTRUCTIONS:

1. Add all the dressing ingredients to a small mixing bowl, whisk together.  Then taste, adjust seasoning.  Put in fridge until ready to use.
2. Soak the soy curls according to package directions.  Then drain and squeeze all the liquid out of the soy curls with your hands.
3. Put the soy curls on a cutting board and dice them into small pieces.  Then put them in a medium sized mixing bowl.
4. Pour the soy sauce, liquid smoke, maple syrup and paprika over the soy curls.  Toss to coat the soy curls.  Let them sit about 5 mins.
5. Heat the olive oil on medium high in a large non-stick skillet.
6. Add the soy curls with all the liquid to the skillet.  Saute, reducing heat as needed, until soy curls are nice and brown. (6-8 mins.). Turn off the heat and let cool.  Prep salad.
7. In a large bowl, combine the broccoli, red onion, vegan cheese, cranberries and seeds.  Toss to combine.
8. Add the soy curls.
9. Whisk the dressing one ore time and then pour the dressing over the salad.  Toss to mix everything together.
10. Chill for 3-4 hours at least, best if sits overnight.
11. Eat, enjoy!!!