All you need for these delicious Korean Inspired Vegan Broccoli Tacos is 8 ingredients and 30 minutes. Zero waste vegan recipe! Can be Top 8 Allergen Free.
Before going vegan, many people limit their taco options to being something meat based; however, these Korean inspired vegan broccoli tacos, proves that no meat is needed at all.
Tacos are life. For many. Almost everyone I know falls into the category that if you put delicious food in a taco, then I’m going to devour it. Breakfast, lunch or dinner.
But have you really ever challenged yourself to think out of the box when it comes to tacos?
One of our favorite recipes is walnut taco meat with all the traditional taco toppings; but even that is mimicking meal.
Pause just a second. Don’t get me wrong here. I will load up some delicious walnut meat or vegan chicken onto a taco shell and devour it, because (as mentioned above) tacos are life.
However, a goal of ours this year was to start branching out with different vegetables and seeing what we could create when it comes to tacos. We have so many ideas, but this one just fell into our laps as a great idea and we really think you guys will love it as well.
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What ingredients do you need for Korean Inspired Vegan Broccoli Tacos?
The ingredients that you need are minimal. In fact you only need 8 ingredients to make the main recipe, plus your taco shells and whatever toppings you want!
The ingredients that you need are:
- large head of broccoli
- brown sugar (can sub with coconut or date sugar)
- low sodium soy sauce
- garlic
- ginger
- sesame oil
- fresh cracked black pepper
- red pepper flakes
Then you will need corn, flour, or GF taco shells, or lettuce wraps along with any toppings you want for your tacos.
Alternatively, you could serve over rice.
What toppings do I put on Korean Inspired Vegan Broccoli Tacos?
You can put whatever toppings you desire on top, but some of our favorite for these tacos are:
- toasted sesame seeds
- lime juice
- green onions or sliced red onions
- chopped red cabbage
- kimchi
- cucumbers
- tomatoes
- sriracha
You could even put some cooked rice inside or serve on the side.
How do you make Korean Inspired Vegan Broccoli Tacos?
To start, bring a pot of water to a boil.
While waiting for it to boil, chop your ginger and garlic. Set aside.
Then, you are going to chop your head of broccoli. We want this recipe to be zero waste, so you are going to use the florets and the stems.
Cut off all the florets and cut them into bite sized pieces.
For the stalk, cut down into small bite size pieces, about a half inch.
For just the stalk pieces, add to the boiling water and cook the stem pieces for 3 minutes. Turn off the heat and drain as much water as possible from the broccoli pieces.
In a small bowl, mix together the brown sugar, soy sauce, garlic, ginger, half the sesame oil, black pepper and red pepper flakes.
In a large skillet, add the remaining sesame oil over medium heat. Once hot, add the drained broccoli and the florets. Stir together and then let cook for 2 minutes without touching (you want to get a nice toasted sear on the broccoli to add flavor).
Continue cooking for another 5 minutes, stirring occasionally.
Add in the sauce mixture and mix around. Cover your skillet, stirring occasionally for another 5-8 minutes. Less time for broccoli with a slight crunch, or more time for broccoli that is softer.
Remove from heat and serve on taco shells with your favorite toppings.
Can you prep these broccoli tacos ahead of time?
Yes! You can make the broccoli mixture completely, let cool, and then store in an air tight container for 3-5 days.
When ready to eat, just eat up the broccoli mixture and then add to your taco shells.
Can these be Top 8 Allergen Friendly?
Yes, the only allergen is soy from the soy sauce.
Whether you are allergic to soy or just avoiding it, there may be many reasons that you do not want to use soy sauce in this recipe.
You can easily swap with coconut aminos, tamari sauce, or a no soy soy free sauce.
What toppings do I put on Korean Inspired Vegan Broccoli Tacos?
What other vegan dinner ideas should I make?
- Vegan Quinoa and Black Bean Tacos (pictured above)
- Vegan Falafel Bowls
- Vegan Lemon Garlic Butter Pasta with Tomatoes, Asparagus and Mushrooms
- Chickpea Cashew & Broccoli in Garlic Sauce Skillet
- Vegan Taco Casserole
- Vegan Pizza Pasta Casserole
- Dairy Free Cheese Pizza
- Vegan Italian Meatballs
- Easy Dairy Free Spinach & Walnut Pesto
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Korean Inspired Vegan Broccoli Tacos
Ingredients
- 2 heads broccoli (stems and florets)
- 3/4 cup brown sugar (sub for coconut or date sugar)
- 1/2 cup low sodium soy sauce (sub for no soy soy sauce, coconut aminos, or tamari)
- 8 cloves garlic, minced
- 1 tbsp fresh ginger (about an inch piece)
- 1/4 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes (up to 1 tsp if you like it spicy)
- 1/4 cup sesame oil, divided
- taco shells (corn, flour, GF, or lettuce wraps)
Topping Ideas
- toasted sesame seeds
- green onions
- sliced red onions
- kimchi
- cucumbers
- tomatoes
- sriracha
- red cabbage
Instructions
- Bring a pot of water to a boil.
- While waiting for it to boil, chop your ginger and garlic. Set aside.
- Chop head of broccoli. Cut off all the florets and cut into bite sized pieces. Cut the stalk into small bite size pieces (about half an inch). *We are using the florets and stems to make this a zero waste recipe
- Add just the stalk pieces to the boiling water and cook for 3 minutes. Turn off the heat and drain as much water as possible.
- In a small bowl, mix together the brown sugar, soy sauce, garlic, ginger, half the sesame oil, black pepper and red pepper flakes.
- In a large skillet, add the remaining sesame oil over medium heat.
- Once hot, add the drained broccoli and the florets.
- Stir together and then let cook for 2 minutes without touching (you want to get a nice toasted sear on the broccoli to add flavor).
- Continue cooking for another 5 minutes, stirring occasionally.
- Add in the sauce mixture and mix around. Cover your skillet, stirring occasionally for another 5-8 minutes. Less time for broccoli with a slight crunch, or more time for broccoli that is softer.
- Remove from heat and serve on taco shells with your favorite toppings.
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Excellent, quick and easy! Hubs can’t stop raving! Instead of sugar and red pepper flakes, I added a Few squirts. Of gochujang..
That’s awesome, so glad it was a hit! We appreciate you taking the time to leave a review!