You know that potluck broccoli salad?

This is a version of the traditional mayo/bacon broccoli salad often seen at potlucks. It is a much healthier twist, though please recognize there still remains a sodium and oil component to this recipe so it should be used as a very occasional dish, not a weekly dish. Though it is YUMMY! Tempeh is a fermented soybean, because it is in it's whole form it is packed with more protein, fiber, and nutrients than other forms of soy (like tofu). It is a very common meat substitute for vegetarians and vegans.

Serves 6-8, thanks to Peas and Thank you cookbook for the recipe

1 package tempeh bacon (Flakin Bacon from Lightlife is what I used)

5 cups broccoli florets

3 tbsp red wine vinegar

2 tbsp sugar

1 cup Vegan mayonnaise

1 cup cashews

Place bacon in a large, deep skillet coated with cooking spray, cook over medium-high heat until evenly browned. Crumble and set aside.

Whisk together sugar, vinegar, and mayonnaise. Toss in broccoli and toss gently to coat. Refridgerate for two hours.

Before serving sprinkle on "bacon" and cashews. Toss and serve.