Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
490 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
Description
This dinner centers on roasting a combination of vegetables and protein—sweet potatoes, firm tofu, chickpeas, red bell pepper, red onion, and optional seasonal vegetables—tossed with a homemade cheeseburger-style sauce composed of BBQ sauce, ketchup, soy sauce, Worcestershire sauce, and spices. Baking at 400°F crisps the edges and concentrates the savory, smoky flavors while the sunflower seeds add texture near the end of roasting.
The garlic mayo dressing made from cashew cream (or vegan mayo), vinegar, and seasonings adds a creamy, tangy contrast that complements the robust roasted vegetables. The dish balances plant-based protein with hearty vegetables and a tangy topping for satisfying textures and layered flavor.
It is gluten-free and nut-free adaptable depending on cream choice. The recipe accommodates ingredient swaps such as different beans or potatoes and spice substitutions if BBQ sauce is unavailable, allowing flexibility. This meal works well for a wholesome, roasted vegetable-centered dinner and can be served warm, making it suitable for a comforting yet balanced dinner option.
Ingredients
For the Veggies
- 2 cups sweet potato cubed
- 7 oz tofu pressed and cubed into 3/4 inch cubes, firm
- 1 15 oz can chickpeas drained. Or any other beans, or lentils
- 1 red bell pepper chopped into 3/4 inch thick
- 1/2 red onion coarsely chopped
- 1/2 to 1 cup veggies of choice such as broccoli, butternut squash, any seasonal veggies, etc
- 3-4 tbsp sunflower seeds
For the Cheeseburger Dressing
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tsp soy sauce (use tamari for glutenfree)
- 2 tsp Worcestershire sauce vegan
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 3 tbsp BBQ sauce
- 1 tsp prepared mustard
- 2 tbsp ketchup
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
For the Garlic Mayo Dressing
- 1/3 cup cashew cream which is 1/4 cup of cashews blended with 1/4 cup water, or use vegan Mayo
- 1 tsp vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp salt
Instructions
- Chop all of your veggies if you haven't already. Line or grease a large baking dish.
- Preheat the oven to 400 degrees F (205 c)
- In a bowl, mix in all of the cheeseburger sauce ingredients until well combined. Reserve 1 1/2 - 2 tbsp of this mixture to use later to drizzle on top.
- Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated.
- Drop this mixture into the prepared baking dish, and spread it out. You don't want the mixture to be thicker than double. I like to keep a single layer of the veggies and beans etc, it will give you the best result in terms of crispiness of the big veggies.
- Bake at 400 degrees F for 35-45 minutes, or until the sweet potatoes are tender to preference, and everything else is starting to get gold and crisp. Sprinkle sunflower seeds on top in the last 5-10 mins of baking
- To make your Garlic Mayo Dressing: blend all the ingredients until well combined, taste and adjust flavor by adding more vinegar, salt, etc. You can also use already prepared non-dairy cream, or 1/4 cup vegan mayo instead.
- To serve, serve individual portions of the veggie tofu bean mixture, and drizzle the mayo on top. Thin out the reserved cheeseburger sauce with a tsp or two of water, and drizzle that as well.
- Top with some red pepper flakes, and fresh herbs of choice, and serve. You can also serve the tofu veggie mix over a bed of fresh lettuce!
Notes
- This recipe is gluten-free and can be made nut-free by using nut-free cream or vegan mayo in the dressing.
- You can use a mix of sweet potatoes and regular potatoes depending on preference.
- Canned or cooked chickpeas work well; white beans are a suitable alternative if preferred.
- If BBQ sauce is unavailable, increase ketchup and add a teaspoon of curry powder or Cajun spice for flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 673mg | 28% |
| Potassium | 920mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 17g | 34% |
| Vitamin A | 11906IU | 238% |
| Vitamin C | 46mg | 51% |
| Calcium | 182mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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