Namely Marly

Vegan Broccoli Salad

Step up your energy levels with a batch of this healthy (and delicious) Vegan Broccoli Salad. Your body will thank you for it!

Vegan Broccoli Salad is creamy and delicious!

Feeling like you’re lacking energy lately? It could be because of the of busy job, long commutes, carting kids around from soccer practice to violin lessons, or not getting enough sleep.

But there could be other things at play as well. I have a theory about energy. You want to hear it? OK. I’ll tell you. My theory is this: to have energy you first have to spend it.

That’s really deep, eh? Yeah, I like zen thoughts like that. Of course, Yoda would probably say something like this, “If energy you desire, first you must energy spend.” By the way,  I can totally do a Yoda voice. It’s been confirmed by a 7-year old Star Wars enthusiast…named Luke! He said my Yoda impersonation was dead-on! It’s a good skill to have. Trust me.

Anyway, I’ve had this theory tucked away for awhile, but recently I found something that confirms it. I’m reading the book, Ultra Metabolism by Dr. Mark Hyman and he states that one of the keys to having a higher metabolism is to have high-functioning mitochondria. He provides a lengthy description of what those are and what they do, but it all boils down to this: mitochondria are the power plants of your cells, and having them well-oiled can help you develop a higher metabolism. If you’re like me, the question you ask after reading a statement like that is, “How do I develop higher-functioning mitochondria?” Dr. Hyman says one way of doing that is to exercise. In other words, spend the energy you have and your body will develop more, creating higher-functioning mitochondria. There you have it – theory confirmed!

Vegan Broccoli Salad with raisins, sunflower seeds, and a surprise ingredient filling in for the bacon.

You know what else he says is a great way to increase your metabolism? Eating nutrient-dense food. That includes broccoli, raisins, sunflower seeds, and other tasty whole-food oriented morsels. Guess what? Today’s recipe happens to include all those ingredients. (That might have been more than a coincidence).

I took this salad to my sister’s “End of Summer Closing Down the Pool Party” and it was a hit! How can you go wrong when your main ingredient is gorgeously (and lightly) steamed broccoli? Talk about a nutritional powerhouse! And how crazy is it that closing down a pool for the summer turns into a family gathering? That’s my family – we’re kind of kooky, but always looking for a reason to get together and have a good time.

But you don’t have to wait for a family party to make this salad. It’s good for a Tuesday night home dinner as well. I can say that from experience because I’ve done it..at least a couple of  times.

Broccoli Salad is good for a family dinner or for a Tuesday night meal.

Broccoli Salad

(Recipe adapted from one featured on Simply Recipes)

Ingredients:

  • 5-6 cups fresh broccoli florets
  • ¼ cup of green onion, chopped
  • 1 cup of frozen peas, thawed
  • ½ cup sunflower seeds
  • ½ cup raisins
  • Tempeh Bacon (Recipe below)
  • Dressing (Recipe below)

Directions:

Use your favorite steaming method (microwave or stove-top) to lightly steam the broccoli. I steamed mine for maybe 2 – 3 minutes. Some recipes will call for the broccoli to be raw which is a little too crunchy for me, but you also don’t want the broccoli to be soft. Once you’ve achieved the desired texture, remove the broccoli from heat, pour it in a strainer and run with cold water to stop the cooking process. (Be careful when handling hot broccoli!) I like to put the chopped onion on top of the still warm broccoli. I think it helps to tenderize the onion a bit for the salad.

Tempeh Bacon

(Recipe inspired by Lunch Box Bunch)

Ingredients:

  • 1 package Tempeh, (5 oz)
  • 1 tablespoon Agave Nectar
  • 1 tablespoon olive oil
  • 2 teaspoons liquid smoke, (vegan)

Directions:

Remove the tempeh from its package and slice into thin strips. Cook the strips along with the olive oil in a small skillet over medium heat. Next add smoke flavoring and agave nectar. Turn the heat to medium-high and turn the tempeh so that both sides become a little crispy and browned (like bacon). Set on a paper towel to cool. Set aside.

Best Vegan Dressing

Ingredients:

  • ¾ cup Vegan Mayo
  • 2 tablespoons Apple Cider Vinegar
  • ¼ cup Agave Nectar
  • 1 tablespoon Chia Seeds (or ground flax seeds)

Directions:

In a small bowl combine the vegan mayo, vinegar, agave nectar, and chia seeds. If the dressing appears a little runny, don’t worry. The chia seeds will cause the dressing to thicken quite nicely (besides adding some healthy Omega-3s to the nutrient mix).

Assembling the Vegan Broccoli Salad:

Place broccoli, sunflowers, chopped onion, sunflower seeds, raisins, and peas in a large serving bowl. Add the dressing to the salad and toss all the ingredients together to thoroughly spread out that yummy dressing throughout.

Did you notice I didn’t include the tempeh bacon in the “salad” step above? That’s because you’ll want to chill the salad before serving. I found the tempeh bacon lost some of its smoky flavor in that process so I recommend storing the tempeh bacon in a separate container. Then when you’re ready to serve your salad, take a bite or two of the tempeh bacon (because it’s too good to resist) and crumble the rest of it over the salad and serve. It’s dee-licious!

4 Responses to "Vegan Broccoli Salad"

  1. This looks yum! That does make sense about the mitochondria, too …

  2. This looks so good! I’ve been wanting to take advantage of the broccoli on sale this week and this might be how I do it! Thanks.

  3. Jo

    Looks delicious. Would love for you to share this with us over at foodepix.com.