Try this recipe for something different…

Here’s something sure to perk up any party. It’s tasty, healthy, and easy to make.

It’s Broccoli and Cauliflower Salad! Follow these simple instructions and you’ll be more than satisfied.


2 large bunches of fresh broccoli
1 large head of fresh cauliflower
1 cup of Vegan Mayo (Vegenaise)
1 small Vidalia onion
1 pound of smoked tempeh
2 tablespoon of Agave Nectar
Sea salt


Preheat oven at 425 degrees.

Bake the smoked tempeh in the oven until crisp and meaty.

While tempeh is in the over, wash and rinse the broccoli and cauliflower.

Once the Tempeh is removed from the oven, set aside to cool.

Cut the broccoli and cauliflower into medium size crowns.

Mince the small vidalia onion.

Add the broccoli, cauliflower, minced onion, and tempeh to a large mixing bowl.

Add the cup of vegan mayo.

Add the 2 tablespoons of Agave Nectar.

Add sea salt for taste.

Mix salad thoroughly.Place in refrigerator to cool before serving.

This is a wet salad; therefore, add mayo, agave, or sea salt according to your own preference.

I’m Chef KESS

Twitter: @veganchefkess


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