Vegan Broccoli Salad with Nuts & Raisins

This salad is packed with lots of crunch and a lively salty sweet flavor.

  • 4 cups of broccoli florets, chopped bite-sized, blanched
  •  1 cup celery, chopped
  •  ½ cup raisins
  •  ¾ cup salted peanuts or sunflower seeds

Mix salad ingredients together in medium bowl. Toss in the dressing until well coated. Refrigerate until serving.


  •  3 tablespoons of white balsamic vinegar
  •  ½ cup hummus
  •  ½ teaspoon salt
  •  ¼ teaspoon pepper


  • Broccoli has one of the best sources of calcium that you can find in a vegetable.
  • Blanching or parboiling is a process of removing bitterness in vegetables but helps maintain their color, flavor and crispness. Bring a large pot of water to a boil, with a little salt added if preferred. Drop vegetables into water and cook until tender crisp. Depending on the size of the vegetable, cook time is usually 1-2 minutes. Do not overcook. Scoop out vegetables and put them in a large bowl filled with ice and water to stop the cooking process. Remove vegetables after 2-3 minutes and let drain until ready to use.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.