5 from 1 vote
Crunchy Veggie Tacos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Crunchy Veggie Tacos with a creamy cilantro yogurt sauce - Make vegetables the star of your plate in a new delicious way that the whole family will love. Easy enough for a weeknight dinner.
Course: Entree
Cuisine: dairy free, oil free, soy free, vegan
Servings: 5
Calories: 352 kcal
Author: Jenn Sebestyen
Ingredients
For the Veggie Tacos:
  • 1/4 cup chickpea flour (sometimes called garbanzo bean flour)
  • 5.3 oz Silk Plain Almond Dairy - Free Yogurt Alternative
  • 1/4 cup water
  • 1/2 tsp ground chili powder
  • 1/2 tsp ground garlic powder
  • 1/2 tsp ground onion powder
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 cup breadcrumbs, panko
  • 1/2 cup breadcrumbs, regular
For the Cilantro Yogurt Sauce:
  • 1 bunch cilantro (stems cut off)
  • 5.3 oz Silk Plain Almond Dairy - Free Yogurt Alternative
  • Juice of 1 lime
  • 1 large garlic clove
  • pinch of salt (to taste)
To serve:
  • tortillas
  • baby greens or lettuce
  • thinly sliced radishes
  • diced red onion
Instructions
  1. Preheat the oven 350 degrees F. Line a large baking sheet with parchment and set aside. (You may need two baking sheets to fit all of your veggies without overcrowding).

For the Veggie Tacos:
  1. In a medium mixing bowl, whisk together the chickpea flour, dairy-free yogurt alternative, water, chili powder, garlic powder, and onion powder until smooth. 

  2. In another mixing bowl, mix together the regular breadcrumbs and panko breadcrumbs.

  3. Toss the cauliflower and broccoli florets in the chickpea flour batter and mix well to ensure the vegetables are completely covered.

  4. Working in batches, transfer the battered veggies to the bowl of breadcrumbs and toss to coat. I like using two forks to gently toss the veggies so my hands don't get messy. Using the forks, scoop up the breaded veggies and transfer them to the prepared baking sheet(s). Spread the veggies out on the pan in one even layer with plenty of space in between. Do not overcrowd the pan!

  5. Bake for 15-20 minutes until the edges are slightly browned and crispy.

  6. While the veggies are cooking, make the sauce. In a blender or food processor, add all of the sauce ingredients and pulse several times until blended. You can purée it until smooth if you wish, but I like when the cilantro is still chunky. 

  7. To serve: fill each tortilla with baby greens or lettuce, top with the crunchy veggies, diced red onion, thinly sliced radishes, and a generous drizzle of the Cilantro Yogurt Sauce. 

Recipe Notes

~Nutrition facts assumes two tacos per serving, including sauce and tortilla. Additional toppings not considered.

 

Nutrition Facts
Crunchy Veggie Tacos
Amount Per Serving
Calories 352 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 533mg 22%
Potassium 321mg 9%
Total Carbohydrates 62g 21%
Dietary Fiber 4g 16%
Sugars 5g
Protein 12g 24%
Vitamin A 6%
Vitamin C 94%
Calcium 29%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.