A Vegan Broccoli Salad & Crispy Tempeh Bacon Bits
If you enjoy the satisfying crunch of fresh broccoli, and the idea of crispy, charred tempeh bacon bits sprinkled on top, then this vegan broccoli salad is for you.
Simple, crowd-pleasing, and easy to make, this broccoli salad with crispy tempeh bacon bits works as a centerpiece on the dinner table or as a side dish at potlucks and BBQs.
Additionally, you can opt to make the crispy tempeh bacon bits by themselves, and then use them as a topping for baked potatoes or pastas or…well, anything and everything!
In my opinion, the best tempeh to use for these crispy vegan bacon bits is LiteLife’s Original Tempeh. It crumbles well, is accessible, and takes on flavor spectacularly.
Vegan Broccoli Salad with Crispy Tempeh Bacon Bits
Ingredients
- 4 cups raw broccoli florets, halved
- ½ cup pine nuts, lightly toasted
- ½ cup walnuts halves, roughly chopped and lightly toasted
- ¾ cup dried cranberries, soaked in warm water for 5 minutes then drained
For the Dressing
- ½ cup seasoned rice wine vinegar
- 1 tablespoon dijon mustard
- 3 tablespoons vegan mayonnaise, like Veganaise
For the Crispy Tempeh Bacon Bits
- 1 (8-ounce) package of tempeh, loosely crumbled
- 1 tablespoon olive oil
- 2 tablespoons tamari
- 2 tablespoons sriracha
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
Instructions
- Halve the broccoli florets, and transfer them to a large bowl.
- Meanwhile, in a skillet over medium heat, toast your pine nuts and walnuts together for 3 to 5 minutes, until fragrant and the pine nuts begin to brown slightly. While doing this, soak your cranberries in warm water, too.
- Drain the cranberries, and add them to the large bowl with the broccoli, along with the walnuts and pine nuts.
- Mix together your dressing ingredients, and then pour it over the broccoli salad. Use a spatula to coating everything in dressing.
- Crumble the block of tempeh into small bits with your fingers. Preheat a skillet with the 1/2 to 1 tablespoons olive oil over medium heat, then cook the crumble tempeh for 7 to 8 minutes.
- Mix together the tamari, maple syrup, sriracha, garlic powder, and liquid smoke in a medium bowl, and then transfer the tempeh directly from the pan to the marinade. Let the tempeh soak in the marinade for at least 5 minutes to absorb some of the flavor.
- Lastly, transfer the marinaded tempeh back to the skillet over medium-high heat this time, and fry until the bits begin to char – about 3 to 4 minutes. You only want some of them lightly burned – just enough for a delicious, BBQ char flavor.You have the option to add the hot crispy tempeh "bacon" bits either as a garnish on the side so people can choose how much they want, or directly on top of the salad itself.
Nutrition
Tips and Tricks: On tempeh there can be found several dark spots that look rather intimidating and inedible; however, it is completely normal and perfectly fine to eat. You crispy tempeh bacon bits won’t be any worse off for it.
Let me know what you think of this recipe and how it went for you in the comments below!
If this vegan salad recipe looks delicious, give this warm spinach salad with raspberry vinaigrette a try! You won’t regret it.
May you have good food in good company,
Your Vegan Nephew
This was so tasty, filling, and nutritious. I especially love having this recipe for tempeh crumbles that can be used in many other dishes. I’ll be making this again for sure!
Thank you, Martha! Yes, I love me some tempeh bacon crumbles ~ goes well as a garnish for baked potatoes, other kinds of salads (like a Cobb), etc. Glad you enjoyed! ;-]