Howdy!
As you might have guess based on previous broccoli recipe posts, I went a little crazy with vegan broccoli salads this summer. Not only was broccoli all big and green and beautiful for the entire summer, but the price was right too. All of that meant when I was in a lull or just busy, which happened a lot this summer, broccoli was my go to vegan salad ingredient.
Oh man, the things you can do with 500 grams of broccoli! No but seriously, it’s a lot of broccoli and that also made it easy for my latest food obsession: 2 for 1 meals…or I guess 4 for 2? Either way I take the time for lunch to make a homecooked, healthy, vegan meal that’s big enough to feed us both for dinner.
Same amount of work for double the food? Sign me up.
Oh wait, I already did.
Broccoli, How I Love Thee
I haven’t been very good at keeping my love of broccoli a secret, have I? Born and raised in the Midwestern United States, I am blood bound to say that corn is my favorite vegetable, which is true but if I’m being honest corn doesn’t taste as good as it used to. I remember it being so soft and juicy and sweet right off the cob, and now it’s good but not as vividly good as I remember it being.
Maybe it’s GMOs or maybe it’s grown up taste buds. Who knows?
And worry not, I also have a good love of corn and use it regularly just rarely as the main character in a dish.
But it isn’t just the taste of the green beauty, but also because she’s packed with vitamins A, C and K, loaded with fiber and acts as an antioxidant. It’s so healthy to be as good as it is, am I right?
So…let’s get to it!
Kitchen Tools
*Chopping board
*Knife
*Large mixing bowl
*Stock pot
*Silicon baking mats
*Salad tongs
Ingredients
Instructions
-Boil the broccoli for 3 minutes, 5 if it’s a lot of broccoli, and then drain it and plunge it into ice cold water to keep it crunchy and bright green.
-Cook the vegan chicken in the oven (or air fryer) along with the onions and corn. I cut it off the cob, but frozen or canned will also work here. Add frozen edamame beans during the last 5 minutes of cooking.
–Dressing: whisk together mustard, lemon juice, salt, black pepper, cumin and garlic granules until blended. Set aside. It was a little too tart so I added a few drops of agave syrup which I did add to Cronometer but only after I took the photo.
-Chop the rest of the ingredients and place in a large salad bowl.
-Add the cooked ingredients to the mixing bowl and toss with the mustard-lime dressing until everything is coated.
GOBBLE IT UP AND ENJOY IT…THAT’S AN ORDER!
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The Spicy Spatula 
Whatcha think?