How to Make Vegan Flour Tortillas + Korean Inspired Broccoli Tacos Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can provide similar heat with less cost.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber.

Welcome to the video and introduction to making vegan flour tortillas and Korean inspired broccoli tacos.

Combine all-purpose flour, sugar, yeast, and salt in a bowl.

Mix together and then add water, combining until almost all the flour is mixed in.

Knead the dough by hand on a lightly floured surface for 2 to 4 minutes until it forms a sticky ball.

Cover the dough with a towel and start making tortillas immediately; no rise time needed.

Cut the dough ball into 16 even pieces and roll them into small balls, covering them with a towel to prevent drying.

Flatten each dough ball with your hands and roll out into thin circles using a rolling pin, no thicker than 8 inches.

Cook each tortilla in a nonstick skillet over medium-low heat for about 60 seconds on each side, covering with a lid.

Add about 1 teaspoon of water to the pan on both sides of the tortilla to create steam for a softer texture.

Prepare the sauce by mixing brown sugar, garlic, fresh ginger, red pepper flakes, sesame oil, and low-sodium soy sauce.

Add sesame oil to a skillet and add broccoli, using both stems and florets, and let it sear for 2 minutes without stirring.

Stir the broccoli and add the sauce, then cover and cook until the broccoli is easily pierced with a fork, about 5 to 7 minutes.

Scoop out the broccoli and add it to a homemade tortilla shell with diced tomatoes, red onions, sesame seeds, and optional kimchi or cucumbers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens