Vegan Broccoli Salad Recipe with Pesto, Peppers and Edamame

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado adds creaminess with healthy fats.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds offer similar crunch and nutrients.

raisins

🥗Healthier: dried cranberries

💰Cheaper: fresh grapes

Fresh grapes provide a juicy alternative.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-cost sweetener.

Add broccoli to a bowl.

Chop red pepper and add most of it to the bowl, saving some for topping later.

Add vegan pesto to the bowl, starting with a couple of spoonfuls and mixing it through the broccoli.

Continue adding more pesto as desired, ensuring the broccoli is well coated.

Optionally, cook the vegetables before adding pesto for a warm dish.

Add edamame beans and remaining red pepper to the salad.

Mix everything together until well combined.

Let the salad sit in the fridge for a while to allow flavors to mingle before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens