6 shallots
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.
For Topping:
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.
For Filling:
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.
To assemble:
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.
