Vegan Crack Broccoli Tacos
Crispy baked broccoli coated in a sweet, tangy BBQ sauce. Pile in a warm tortilla with greens, cilantro and green goddess dressing!
Crispy baked broccoli coated in a sweet, tangy BBQ sauce. Pile in a warm tortilla with greens, cilantro and green goddess dressing!
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- juice of 1 lime
- 1 tsp. garlic powder
- cilantro
- tortillas
- cabbage
- 1 c. almond milk or other non dairy milk
- 1 c. all purpose flour
- 2 tsp. apple cider vinegar
- 1 c. panko bread crumbs
- 1 head broccoli (smallish)
- 1/2 c. bbq sauce of choice
- 1/4 c. brown sugar or coconut sugar
- vegan green goddess dressing i used trader joe's
- Carbohydrate 46.1336208331459 g
- Cholesterol 0 mg
- Fat 2.59477916666667 g
- Fiber 6.95023348339399 g
- Protein 6.04346 g
- Saturated Fat 0.475591666666667 g
- Serving Size 1 1 recipe (186g)
- Sodium 48.0173333323257 mg
- Sugar 39.1833873497519 g
- Trans Fat 0.293446666666667 g
- Calories 218 calories
Step-by-step
- Preheat oven to 425 degrees.
- Cut the head of broccoli into small florets. Set aside.
- In three small mixing bowls, whisk together almond milk and apple cider vinegar in one, flour, salt, and pepper in another, and panko in the third.
- Dip each broccoli floret into the almond milk mixture, then the flour mixture, shaking off excess, then back into the almond milk, and finally into the panko, coating completely.
- Spray a baking sheet with nonstick spray and place the broccoli florets on it. Repeat with all broccoli, then spray the tops with more nonstick spray.
- Bake at 425 degrees for 15-20 minutes, or until brown and crispy, flipping halfway through.
- While broccoli bakes, make the sauce: In a small saucepan, heat BBQ sauce, sugar, garlic powder, and lime juice on medium-low. Whisk, bring to a simmer, reduce heat to low, and simmer for a minute until sugar dissolves. Remove from heat.
- Once broccoli is done, toss it in the sauce to coat completely.
- Assemble tacos: Fill tortillas with broccoli, cilantro, cabbage, and dressing.
- Eat!
My Unexpectedly Addictive Vegan Taco Tuesday
Taco Tuesday nights used to be a predictable affair in our house. Ground beef, seasoned just so, nestled in warm corn tortillas with all the usual suspects: lettuce, tomato, cheese, and maybe a dollop of sour cream. But lately, I’ve been on a mission to lighten things up, both in terms of calories and environmental impact. This led me down a surprisingly delicious path – the path to Vegan Crack Broccoli Tacos.
I know what you’re thinking: broccoli tacos? Sounds a little…unconventional. But trust me on this one. These aren't your average steamed broccoli florets. We're talking crispy, perfectly seasoned, BBQ-glazed broccoli that's so addictive, you'll forget all about the ground beef. The secret lies in the triple-coating process – a delightful dance of almond milk, flour, and panko breadcrumbs that creates a wonderfully crunchy exterior while keeping the broccoli tender inside. And the sweet and tangy BBQ sauce? Let's just say it elevates this simple vegetable to a whole new level.
The beauty of this recipe lies in its simplicity and adaptability. I’m a busy working mom, always juggling work deadlines and school pickups, and this recipe fits perfectly into my hectic schedule. The broccoli can be prepped ahead of time, and the baking and sauce-making happen simultaneously, minimizing my time in the kitchen. It's also incredibly versatile. Feel free to experiment with different BBQ sauces to find your perfect flavor profile. I’ve used everything from smoky chipotle BBQ to a classic Kansas City style, and each has delivered a unique and satisfying result. The toppings are equally customizable. Instead of the traditional lettuce and tomato, I’ve opted for shredded cabbage and a vibrant vegan green goddess dressing. The freshness of these ingredients beautifully complements the rich, savory broccoli.
Beyond the ease and flavor, making these tacos has given me a new appreciation for plant-based cooking. It’s shown me that delicious and satisfying meals don’t have to be complicated or time-consuming. In fact, sometimes the simplest ingredients, prepared with a little creativity and love, can lead to the most extraordinary results. The crunchy broccoli, the tangy sauce, the fresh toppings – it all comes together in a symphony of flavors and textures that leaves you feeling both satisfied and energized. And knowing that I’ve created a healthy, delicious, and environmentally friendly meal? That's a feeling even better than the satisfaction of a perfectly crafted taco.
So, if you're looking for a fun, flavorful, and surprisingly easy weeknight meal, give these Vegan Crack Broccoli Tacos a try. You might just find your new favorite Taco Tuesday recipe. And hey, if you have any leftover broccoli, don't worry – it's just as delicious cold the next day! It’s perfect for a quick lunch or snack. This recipe has quickly become a staple in our house, a testament to the fact that sometimes, the most unexpected culinary adventures lead to the most rewarding discoveries.
This isn’t just about a recipe; it's about embracing a more conscious way of eating. It's about finding joy in simple ingredients and creating delicious food that’s good for you and the planet. It’s about making time for myself in the kitchen, even with a crazy schedule, and savoring the moment of creating something delicious for my family. And honestly, the best part? Watching my kids’ faces light up when they take that first bite. Priceless.
