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–+ servings

Dolly-Inspired Vegan Broccoli Salad

A sweet, tangy, crunchy broccoli salad with raisins, pecans, and homemade smoky tempeh bits, inspired by Dolly and Rachel's summer side dish.
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Course: Salad, Side Dish
Cuisine: American, Southern
Keyword: broccoli salad, Dolly Parton inspired, potluck, Southern, tempeh bacon, vegan
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings

Equipment

  • Large mixing bowl
  • Small skillet
  • Small mixing bowl

Ingredients

Dressing

  • 1 cup vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons powdered sugar
  • 1 teaspoon fine salt
  • 1 teaspoon ground black pepper

Salad

  • 8 cups broccoli florets cut into bite-size pieces
  • 1 medium sweet onion chopped
  • 1/2 cup raisins
  • 1/2 cup raw pecans coarsely chopped

Smoky Tempeh Bits

  • 8 ounces tempeh crumbled small
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon smoked paprika

Instructions

  • Whisk the vegan mayonnaise, apple cider vinegar, powdered sugar, salt, and pepper together until smooth. Set aside.
  • For the smoky tempeh bits, combine the tempeh, soy sauce, maple syrup, vinegar, olive oil, and smoked paprika in a small skillet over medium heat. Cook, stirring often, until browned and slightly crisp, about 8 to 10 minutes. Cool completely.
  • Combine the broccoli, sweet onion, raisins, pecans, and cooled tempeh bits in a large bowl.
  • Add about half of the dressing and toss well. Add the remaining dressing and toss again until everything is evenly coated.
  • Cover and refrigerate for at least 1 hour, or overnight, before serving. Stir again just before serving.

Notes

Vegan adaptation inspired by the corresponding recipe in Good Lookin' Cookin': A Year of Meals - A Lifetime of Family, Friends, and Food by Dolly Parton and Rachel Parton George. This adaptation uses original wording and plant-based substitutions. The published original combines broccoli, sweet onion, raisins, pecans, bacon, and a mayonnaise dressing sweetened with powdered sugar and sharpened with cider vinegar. This version keeps that structure and replaces the mayonnaise and bacon with vegan mayonnaise and homemade smoky tempeh bits.