1/4 C Canola Oil for frying
2 T Flour of choice
2 crowns broccoli, chopped into small bite-sized florets
1/2 C almonds, soaked overnight
1 C vegan cheddar cheese, shredded
4 T Vegan Butter or oil of choice
1/2 C mushrooms, chopped
4 C non dairy milk of choice
2 T Nutritional Yeast
8 small taco size tortillas
2 Tomatoes, seeded and diced
Preheat oven to 350 degrees.
Slice shallots thinly and toss with 1T of the flour. Heat oil in skillet. When sizzling, add half of the shallots. Cook until golden brown. Transfer to paper-towel-lined plate to drain. Repeat with remainind shallots. Set aside.
Drain almonds and pulse in food processor until small uniform crumbs form. Be careful not to cream into almond butter. Toss almond crumbs, vegan cheese, 1/3 of the shallots and brocoli florets in a bowl. Set aside while you make sauce.
For Mushroom Sauce:
Heat Vegan butter in skillet until completely melted. Add mushrooms and cook until completely softened. Add remaining flour and stir until a roux forms. Add non dairy milk and whisk to blend in roux. Add nutritional yeast and continue cooking until mixture thickens. Salt and Pepper to Taste.
Add 1/2 C of mushroom mixture to the broccoli/almond mixture and stir to combine. In the bottom of 9/13 casserole pan, add 1/4 C mixture and spread around the bottom. Fill each tortilla with 1/8 of the broccoli mixture and place in the casserole pan, seam side down. Pour remaining sauce over all 8 filled tortillas, reserving 1/2 C for leftovers. Sprinkle with remaining shallots. Bake for 18-20 minutes. Top with diced tomatoes before serving.