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Broccoli Grape and Mock Bacon Salad

A vegan version of a springtime favorite.
Author: Ginger

Ingredients

Ingredients for Mock Bacon

  • 1 cup unsweetened large flake coconut
  • 2 tsp. soy sauce gluten free or tamari sauce
  • 1 tsp. anchovy-free Worcestershire sauce
  • 1 tsp. liquid smoke
  • 1 tsp. canola oil or melted coconut oil
  • 2 tsp. agave syrup or coconut sugar

Ingredients for Salad

  • 2 heads fresh broccoli cut into bite size pieces
  • 1 cup chopped celery
  • 1/2 cup green onions sliced
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • 1/2 cup raisins
  • 1/2 cup chopped almonds
  • 3/4 cup vegan mayonnaise such as Vegenaise or Earth Balance
  • 2 tsp. white wine vinegar
  • 1/8 cup agave syrup or sugar

Instructions

Directions for Mock Bacon

  • Preheat oven to 350° F
  • Combine coconut flakes, soy sauce, Worcestershire sauce, liquid smoke, canola oil, and agave syrup in a medium bowl and mix to coat the coconut evenly. Pour coconut onto a baking sheet, along with any remaining marinade, distributing evenly on sheet. Bake for about 15 minutes, stirring every five minutes, until bacon is browned. (Keep a close eye because coconut goes from golden to blackened quickly!) Remove from oven and allow to cool, while preparing the salad.

Directions for Salad

  • In a large bowl, combine broccoli, celery, green onion, red and green grapes, raisins and almonds. Set aside.
  • In a small bowl, combine mayonnaise, vinegar and agave syrup (or sugar). Stir well to mix.
  • When coconut (bacon) has reached room temperature, add to the salad. Pour mayonnaise mixture on top and stir gently to evenly coat. Refrigerate or serve immediately. Can be made a day in advance.