Ingredients:
- 1 head of Smith’s Farm Broccoli
- 1 C. Almond milk or other non-dairy milk
- 2 tsp. Apple cider vinegar
- 1 C. All-purpose flour
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1 C. Panko bread crumbs
- 1/2 C. BBQ sauce of choice
- 1/4 C. Brown sugar or coconut sugar
- 1 tsp. Garlic powder
- Juice of 1 lime
- Tortillas
- Cilantro
- Cabbage
- Vegan green goddess dressing
Directions:
- Preheat oven to 425 degrees.
- Then cut the head of broccoli into small florets. Set aside.
- Now using 3 different small mixing bowls, add the almond milk and apple cider vinegar to one, whisk. Then the flour, salt, and pepper to another whisk. Then the panko to the third bowl.
- Next, take a broccoli floret. Dip into the almond milk mixture, into the flour, coat completely, shake off the access, then back into the almond milk, then into the panko. Coating completely in panko.
- Spray a baking sheet with non-stick spray, then place the broccoli on the baking sheet. Repeat with all the broccoli, now spray the tops of the broccoli with more non-stick spray.
- Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip halfway through the baking process.
- While the broccoli is baking, make the sauce. In a small saucepan, heat the BBQ sauce, sugar, garlic powder, and lime juice on medium-low. Whisk together, bring to a simmer, reduce heat to low, and simmer for a minute until all the sugar has dissolved. Remove from heat.
- Once the broccoli is done, toss the broccoli in the sauce coating completely. Then assemble the tacos. Broccoli, cilantro, cabbage, dressing all in a tortilla.
Thank you to Rabbit and Wolves for this great recipe!
