Gluten-Free Vegan Serves 4

Sauce

• ½ Cup Vegan Mayo
• 4 Tbsp Chili Paste
• 2 Tbsp Agave Nectar

Batter

• 2 Cups Almond Milk
• 1 ½ Cup Coconut Flour
• 2 tsp Apple Cider Vinegar
• 1 Cup Cornstarch
• 2 tsp Sea Salt
• 4 tsp Hot Sauce

The Rest

• 2 Heads of Broccoli 
• 4 Cups Chickpea Bread Crumbs
• Oil for frying (I suggest Raw Coconut Oil)
• Chives for Garnish
• 1 Cup Shredded Carrots
• 2 Cups Shredded Red Cabbage
• Gluten-Free Tortillas 
• Vegan Cheddar Cheese

Directions:

Prepare sauce by mixing all the ingredients together and set aside. Prepare the batter by adding vinegar to the almond milk and letting sit for 5 minutes. Next add flour, cornstarch, and salt into a medium size bowl mix well. In the small bowl housing the vinegar and milk, add hot sauce and combine with dry ingredients whisking together until combined. Place “bread crumbs” into a seperate bowl. Cut broccoli into chunks then heat the oil in a medium high pan. Dip broccoli into batter and coat with bread crumbs thoroughly. Once oil is hot enough add broccoli, fry for about 1-2 minutes on each side or until golden brown and crispy. Remove from oil and season with salt and pepper. Assemble tacos and top with sauce. Enjoy!