Vegan Crack Broccoli Tacos

 Broccoli tacos that are insanely addictive. Good thing broccoli is healthy. 

Why am I calling these crack broccoli tacos? They are addictive AF. Crunchy baked broccoli, coated in a sweet, tangy, perfect BBQ sauce! Put the broccoli in a warm tortilla with greens, cilantro, drizzle with green goddess dressing or vegan ranch. Maybe some avocado? You won’t be able to stop eating them. Seriously. You may even find it very hard to not pop a bunch of little crack broccoli nuggets into your mouth while no one is looking!

These vegan crack broccoli tacos are super fast and easy, as any good taco should be. Panko crusted broccoli is quickly baked, and you can make the sauce for the broccoli as it bakes. These are very easy to customize, and taste amazing with a lot of different toppings. Mine are just suggestions, you can totally make this your own! 

I love to drizzle the vegan green goddess dressing from Trader Joe’s over the top of them. It is a quick and delicious topping for when you really don’t feel like making your own. I have also topped them with vegan regular ranch dressing and vegan avocado ranch which is one of the best ideas ever! 

One head of broccoli will make a lot of crack broccoli tacos, so you can share with friends and family, or just save them for yourself. 

Vegan crack broccoli tacos live up to their name. I promise, you will find yourself craving them in middle of the night. 

Vegan Crack Broccoli Tacos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Crispy baked broccoli coated in a sweet, tangy, BBQ sauce. Pile in a warm tortilla with greens, cilantro and green goddess dressing! 

Course: Main Course
Author: Lauren Hartmann
  • 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's
  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. While the broccoli is baking, make the sauce. In a small sauce pan, 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. 

  8. 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. Eat!!!

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  • Reply
    March 8, 2018 at 12:02 pm

    Just curious to know what kind of BBQ sauce you use personally? 🙂

    • Reply
      Lauren Hartmann
      March 8, 2018 at 5:05 pm

      I usually use Trader Joe’s Organic Brown sugar BBQ sauce. Or one of their other organic ones.

  • Reply
    April 1, 2018 at 11:31 am

    these look amazing! i’m always breading cauliflower – i don’t know why i never thought to try it with broccoli. great idea!

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  • Reply
    Georgie Mullen
    July 20, 2018 at 12:32 pm

    This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe 🙂 x

    • Reply
      Lauren Hartmann
      July 22, 2018 at 11:50 am

      Thank you! I hope you enjoy!

  • Reply
    Allison nordmann
    August 8, 2018 at 12:21 am

    Loved this recipie! Used GF flour and bread crumbs. Turned out great. I will definitely make this again! The broccoli stayed crispy even with the bbq sauce on it. Thanks for sharing.

    • Reply
      Lauren Hartmann
      August 8, 2018 at 7:01 pm

      I am so happy to hear that it worked out using all gluten free ingredients! You are so welcome, I’m so glad you loved them!

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  • Reply
    September 18, 2018 at 11:59 pm

    What the heck. These look amazing. I’m going to try with cauliflower, quartered Brussels sprouts, carrots…!

    • Reply
      Lauren Hartmann
      September 19, 2018 at 11:26 am

      Oooooooo..that sounds delicious!

  • Reply
    October 23, 2018 at 11:49 am

    Making this tonight for dinner! Meatless taco Tuesday ❤️

  • Reply
    November 12, 2018 at 6:04 pm

    This looks so good! Could I use frozen broccoli instead? How would you recommend doing that if so? Thank you!

    • Reply
      Lauren Hartmann
      November 12, 2018 at 9:01 pm

      I do think you could use frozen broccoli. I haven’t tried that, but I would just recommend thawing it out a bit first. Then do the breading and bake.

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