The Spicy Spatula

Happy Hump Day!

I’m not really a hump day person but I do love to wish people a Happy Hump Day so I hope you have a happy one!

Speaking of happy, you know one of the things that always makes me happy? Broccoli.

Everyone gives broccoli a hard time, but why? It’s such a beautiful shade of green, which always makes me smile. It’s delicious and full of fiber, and packed with nutrients. What’s not to like about that?

Now, I will warn you that even though this is a healthy vegan recipe and it’s super easy to make, it does have quite a few ingredients. That means if you have a problem with copious amount of chopping, this isn’t the easy vegan recipe for you. But if you don’t mind turning on a true crime podcast, an audiobook or music while you chop, time will fly. Promise.

Despite my love of broccoli, one of the things I haven’t done enough of is add broccoli to my salads. I don’t know why, honestly I don’t but it’s the truth and now I’m changing it.

Today.

Just for you. Kidding, mostly for me because I love broccoli.

Grab two heads of broccoli and you can enjoy this recipe for lunch and dinner!

Kitchen Tools:

*Cutting board
*Knife
*Stock pot
*Mixing bowls (large and small)
*Silicon baking mat
*Tongs

Ingredients:

*Broccoli
*Smoked tofu
*Carrots
*Scallions
*Dried cranberries
*Corn
*Edamame (shelled)
*Cucumber
*Chili pepper
*Peanuts
*Radish sprouts

Dressing:

*Vegan yogurt
*Lime juice
*Mustard
*Cumin, sweet paprika & salt

Instructions:

*Bring a large pot of salted water to a boil.
*Chop the broccoli and add it to the pot for 3 to 5 minutes. Drain & rinse with cold water.
*Preheat oven to 180C/375F
*Cut smoked tofu into cubes or strips, season and lay it out on the baking sheet along with shelled edamame and corn.
*Chop carrot, cucumber, chili pepper and scallions and add to the large mixing bowl.

*Add in peanuts, cranberries and radish sprouts.
*When the other ingredients are done, let them cool slightly for about 10 minutes and add to the large mixing bowl.
*In the smaller mixing bowl, whisk together cocogurt, mustard, seasonings and lime juice until blended. Drizzle over the top and toss until combined.

Tip: If you make a big batch for 2 meals, don’t dress the entire broccoli salad at once. Divide it into two bowls and add dressing before you serve it.

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.

• Facebook
• Instagram
• Amazon
• WordPress
• TikTok
• Goodreads