This is a delicious, "veganized" version of the classic broccoli salad with a little flare - the secret: dried cranberries! I serve this at most holiday gatherings, everyone loves it! I hope you enjoy! This is an easily tweak-able salad recipe! Add some cooked pasta to make a vegetable pasta salad! Or, add some fried tofu for a delicious, fibre-rich complete meal. The possibilities are endless...
If you cannot find vegan white sugar, I recommend agave syrup (to taste) - sucanat can be difficult to dissolve with the mayonnaise.
2-3 heads of broccoli, stemmed, cut into bite sized pieces
1/2 red onion, finely diced, or minced
3/4 cup dried cranberries (or raisins)
3/4 cup sliced almonds
1 cup vegan mayonnaise
1/2 cup white sugar (or agave syrup to taste)
2 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 lb. vegan "bacon", or tempeh, fried (optional)
In a bowl, combine broccoli, onion, raisins, almonds, and "bacon" if using.
In another bowl, combine all remaining ingredients - taste and adjust as needed. Mix with broccoli mixture and serve, allow to chill for 30 min or more. Enjoy!