Vegan Crispy BBQ Broccoli Tacos (2024)

March 9, 2022 by Lauren Hartmann 50 Comments

*This post may contain affiliate links in the recipe card*

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

Why am I calling these crispy BBQ 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 crispy BBQ 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 crispy BBQ broccoli tacos, so you can share with friends and family, or just save them for yourself. Vegan crispy BBQ broccoli tacos live up to their name. I promise, you will find yourself craving them in middle of the night.

Vegan Crispy BBQ Broccoli Tacos

Print Recipe

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

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Author Lauren Hartmann

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’s

Instructions

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 half way through the baking process.
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.
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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Reader Interactions

Comments

ellen
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
Kristin
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!
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.
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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!
  Reply
tc
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
Jb
October 23, 2018 at 11:49 am
Making this tonight for dinner! Meatless taco Tuesday ❤️
Reply
Claire
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.
  Reply
Kerry
November 17, 2018 at 9:05 pm

These tacos are INCREDIBLE. My husband usually sulks when I make broccoli (even when it’s roasted and delicious), but he was so surprised by these tacos, and ate them happily!! I can’t wait to make it again. Thank you!
Reply
Anne-Marie
April 19, 2019 at 3:51 am
I made these tonight and they’re INSANELY good. I’m speechless. I used corn tortillas and the added bit of flavor and texture was incredible. I’m already planning to make them again for a party Saturday.
THANK YOU!!!!
Reply
Kate
July 18, 2019 at 10:16 am

This was a huge home runner! Thank you, my family actually requests this often😀
Reply
Suzanne
July 19, 2019 at 6:41 pm

I never write comments but felt I needed to for this recipe. I made this for the 1st time last night and it was the BIGGEST HIT with my husband and daughter. The crunch of the broccoli was so delicious with the BBQ sauce, cilantro, cabbage and the Green Goddess dressing. The only thing I did differently was chop up some red onion to go into the taco as well. I also love that every ingredient can be purchased at Trader Joe’s. I’m already being asked when can I make it again…!
Reply
Trina
October 23, 2019 at 5:40 am

I made these tonight. I sub garbanzo bean flour and gluten free Panko. Turned out great. Whole family loved them.
Thank you for this unusual taco recipe.
Reply
Cat
November 20, 2019 at 3:38 am

These are excellent! Instead of green goddess dressing I used a sriracha ranch dressing which added spice. My daughter kept saying the broccoli tasted like meat. My husband stated it was restaurant quality. My entire family enjoyed these. Thank you!
Reply
Jillian
December 6, 2019 at 1:24 am
Delicious!!! I made these tonight – amazing. I am freezing the leftover florets for food in the morning. The only change I made was I used my air fryer at 375 for 15 minutes (I like it well done). Thank you for this creativity!
Reply
Whittany
December 21, 2019 at 8:58 pm

Amazing!!! The name is so appropriate!!
Reply
Vanessa
January 7, 2020 at 10:55 pm

SO delicious! Just made these for the first time and bf said, “I think I could be vegetarian with these.” Huge win. Thank you!
Reply
Zach
January 16, 2020 at 1:56 pm

My wife and I had these for the first time last night (though we made them vegetarian and not vegan) and they were absolutely delicious! Definitely see more in our future.
Reply
- Maya Lujan
  April 4, 2020 at 5:34 pm
  Did you use regular milk instead of almond? I want to make these tonight but I’m worried about mixing the vinegar with regular milk – dont want it to curdle.
  Reply
  - Shana
    April 20, 2020 at 10:21 pm
    The vinegar turns them”milk” into a “buttermilk”-vegan style. You could use plant-based or dairy milk with same result. It will curdle a bit.
    Reply
Carla Mezan
February 1, 2020 at 10:04 pm

These are so good and easy to make. Thank you for this gem of a recipe!
Reply
Melissa Hunter
February 17, 2020 at 2:55 pm

Amazing!!!!!
Reply
Jacque
March 27, 2020 at 10:46 pm
This is my all time absolute favorite recipe. This really is like crack!! I could eat a whole head if broccali by myself!
Reply
Autumn
April 13, 2020 at 11:03 pm

Love these!!
Reply
Susan
April 19, 2020 at 6:12 am

Super delicious. Will definitely be making again. My kids are already asking for them. My so said and I quote”Mom, I’m really Jonesing for those tacos” My daughter said “Mom, seriously, these taste like something you would get from a fancy food truck.” I’m going to try this recipe with cauliflower.
Thank you for a great recipe.
Reply
Shana
April 20, 2020 at 10:19 pm

I’ve been eating vegan for about 5 months. These ARE the best tacos I’ve ever made!!! I didn’t expect them to be quite this delicious?!
Reply
Jules
May 13, 2020 at 1:45 am

Made these tonight and wow, the best tacos I’ve had. My hubby who is a meat eater and he loved them. I air fried the broccoli at 400 degrees for 10 mins and they came out nice and crispy. Thank you for this recipe, it’s a winner!
Reply
Heather
May 27, 2020 at 1:31 am

Made these tonight and made an absolute pig of myself! They are ridiculously good. Your recipes make being vegan delicious and easy! Thank you!
Reply
Cindy
July 5, 2020 at 6:03 pm

These were so good!!!!! I didn’t use the Green Goddess dressing but I added bread and butter pickles on top of each taco…YUM!
Reply
Wham
September 12, 2020 at 5:32 am
The name is correct ! I wonder at first cause so simple but after all assembly it was so good!!!
Reply
Giovi
November 9, 2020 at 8:38 pm
Can I use oat milk instead of almond milk?
Reply
- Lauren Hartmann
  November 14, 2020 at 4:36 pm
  Yup! That will work!
  Reply
Itzel
January 17, 2021 at 12:53 am

Thank you sooo much for sharing this! Another day i didnt give up!
Reply
Jennifer
June 8, 2021 at 10:20 pm

This is such a delicious recipe! Green Goddess dressing is an excellent choice as it gives a nearly avocado flavor. The broccoli was just fantastic! While I frequently roast broccoli, I’ve never thought to add breading and BBQ sauce. Just fantastic. These were truly some of the most delicious AND nutritious tacos I’ve ever had. Thanks for all your great recipes!
Reply
- Julie Grace
  June 11, 2021 at 8:49 am
  So glad you enjoyed it!
  Reply
Colleen
August 12, 2021 at 1:00 pm

Absolutely beyond delicious, but I have to tell you – the broccoli and sauce never even made it into taco form. I ate half the sheet pan standing right at the kitchen counter as soon as it came out of the oven. I ate the rest over the next two days as a side to roasted chicken. I also told everyone I know that they needed this in their life. Can’t wait to make it again and again. Thank you so much for such an awesome recipe!
Reply
Shannon Pukl
October 25, 2021 at 10:26 am

This recipe is AMAZING! If I am being totally honest, I was slightly apprehensive about the combination of broccoli, green goddess cabbage and barbeque sauce, but I’m SO glad I gave it a try! Simply delicious! When I’m pressed on time, I put all the broccoli in a big mixing bowl coating it stepwise but all at once rather than doing each piece individually. I also use a Kansas City Style BBQ sauce without any doctoring. Still yummy!! Thank you for your uniquely tasty recipes!!
Reply
Rose
November 7, 2021 at 10:36 pm

I love to make tacos on Tuesday. We had a lot of broccoli. I’m not a broccoli fan, so very interesting to try. These were so good. It jumped right up to top of our favorite tacos list.
Reply
Lara
March 21, 2022 at 7:13 pm

Holy mackerel!!! These were flippin’ delicious! I didn’t add the full 1/4 cup brown sugar, because my bbq sauce already had it in there, but otherwise stuck to it! So filling and crunchy and just wonderful. Highly recommend!
Reply
Lauren
May 10, 2022 at 1:58 pm

These tacos are absolutely delicious! I was able to make them on my lunch break while working from home, and appreciated how quickly they came together. I made one burrito sized “taco” as opposed to several smaller tacos. I was pleasantly surprised by just how filling it was. Instead of cabbage I added a bit of baby spinach, some carrot strands, and vegan cheddar shreds. It was delicious with the green goddess dressing! I can’t wait for the leftovers!
Reply
Sherry
March 20, 2024 at 7:24 pm

I typically don’t leave reviews but I cannot pass on this one! These were a HUGE hit with my house! Delicious, yum yum! Just made them for the first time and my family is already asking when I’m making them again and we will make them again!!
Reply

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