You never have to steam or stir fry your broccoli again after you try this yummy broccoli hemp tabbouleh recipe.
I've been on a bit of a raw kick lately! Raw food is amazing and so full of flavor, plus there are major health benefits to eating veggies in their true natural state.
Broccoli is a tough one and I'm sure a lot of you don't like raw broccoli. I didn't for a very long time unless it was smothered in vegan ranch. But then one day I left it sitting in lemon juice, olive oil, and sea salt for 15 minutes and it began to wilt. The same way I know how to soften kale and collard greens works for everything like cabbage, mushrooms, and now broccoli!
The baked falafel recipe has a traditional tabbouleh but you could definitely up the ante with this broccoli version or stuff it in the raw walnut meat tacos.
broccoli hemp tabbouleh
Ingredients
- 2 broccoli crowns, finely chopped into florets (approximately 4 cups)
- 1 C packed curly parsley, finely chopped
- 2 tablespoon freshly chopped mint (optional)
- 1 green onion, finely chopped
- 1 C finely diced tomato, seeds removed (2 vine tomatoes)
- 3 tablespoon cold-pressed olive oil
- zest and juice of 1 lemon
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- ½ C hemp hearts
Instructions
- Combine everything in a large bowl until it's well coated and juicy looking. Refrigerate for at least 30 minutes before serving. You could add more oomph to this salad by tossing in white navy beans or chickpeas!
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.