VEGAN CRACK BROCCOLI TACOS

Ingredients

• 1 Head Broccoli (smallish)
• 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, I used Trader Joe'

Instructions

1. Preheat oven to 425 degrees.
2. Then cut the head of broccoli into small florets. Set aside. 
3. 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. 
4. 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. 
5. 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. 
6. Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip half way through the baking process. 
7. take the complete recipe here : www.rabbitandwolves.com

1. Cook shredded potatoes on foreman grill til crispy. I did high heat for 15 minutes. If you see a lot of steam coming out of the Foreman then you’ll know it’s not crispy yet.
2. Once hash browns are done set on a plate
3. Add mushrooms and spinach to the foreman. Sprinkle with spices. I cooked mine on high heat for 4-5 minutes max.
4. Add veggies to one side of the hash browns and fold the other side over the veggies. Serve with dipping sauce. ENJOY

1. Peel, chop and boil potatoes til soft. Maybe 35 minutes.
2. Drain cooked potatoes then mash with spices. Put in fridge til cool. I let mine cool overnight.
3. Shape cold mashed potatoes into tender or patty shape
4. please see next recipe click here