Vegan Broccoli and Tempeh Salad

What I like best about this salad is the raw broccoli.  Eating raw broccoli is naturally the best way to reap all the benefits from this powerful, antioxidant-packed vegetable.

By adding the baked tempeh, you also get a smooth nutty flavor.  Combing it all with Just Mayo gives you a creamy, crunchy salad.


6 cups organic broccoli, cut into bite sized pieces
1 T organic oil
1 T organic garlic powder
1 T organic dried parsley 
1 package organic tempeh
1/2 organic onion, diced
1/2 cup Just Mayo
1/4 cup organic vinegar 
1/4 cup organic pure cane sugar 
1/2 t sea salt 


Pre-heat oven to 375 degrees.

Line a baking sheet with unbleached parchment paper. 

Cut tempeh into 1" thick slices.  Put tempeh slices into a large bowl; add oil and seasonings and mix throughly.

Place slices into the lined baking sheet and bake for 20 minutes.

Remove tempeh from the baking sheet and slice each strip into bite sized pieces.

Mix together the broccoli, onion, Just Mayo, vinegar, sugar, and salt in a large bowl.  Gently mix in tempeh.

Refrigerate for 1 hour; give the salad a good mixing before serving.

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