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This Sheet Pan Cheeseburger Veggie Dinner served with creamy homemade garlic mayo dressing will turn into a family favorite in no time! Great for meal prep – Make lots and save some for lunch the next day!
All the flavors of a cheeseburger incorporated into one big, filling veggie sheet pan dinner -meet my Sheet Pan Cheeseburger Vegetable Bake.
We have healthy veggies, we have plant-based protein thanks to tofu and chickpeas, we have all those burger flavors like ketchup, bbq sauce, and burger spices. AND, we have a creamy dreamy vegan garlic mayo that we drizzle on top to take this sheet pan cheeseburger from good to OMG delicious!
Make lots have have leftover for lunch the next day! This bowl is Glutenfree. Use Nutfree cream or vegan Mayo tk make it Nutfree!
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Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
Ingredients
For the Veggies
- 2 cups cubed sweet potatoes
- 7 oz firm tofu, pressed and cubed into 3/4 inch cubes
- 15 oz can chickpeas or lentils, drained. Or any other beans, or 1.5 cups cooked
- 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 oil
- 2 tsp soy sauce, (use tamari for glutenfree)
- 2 tsp vegan Worcestershire sauce
- 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 chickpeas, tofu, 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!
Video
Notes
- This bowl is Glutenfree. Use Nutfree cream or vegan Mayo tk make it Nutfree!
You can use a combination of sweet potatoes and regular potatoes - This recipe works with canned or cooked chickpeas and if you don’t like chickpeas, you can use white beans.
- If you don’t have bbq sauce at home, add more ketchup and a tsp of curry powder or Cajun spice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- the bulk of this vegan cheeseburger casserole is made up of chickpeas and sweet potatoes peppers and veggies
- tofu adds some more plant-based protein and a deliciously chewy texture
- bell pepper and red onions for some color – you can add in more veggies to taste, like a frozen veggie mix
- sunflower seeds add some crunch and add nutritional value
- let’s bring on the cheeseburger flavors: we toss the veggies in a mix of soy sauce and Worcestershire, bbq sauce, ketchup, and mustard
- a blend of burger spices like onion and garlic powder, oregano, thyme, and black pepper makes this taste super savory
- A Garlic Mayo Dressing made from cashew cream, vinegar, garlic powder, and ground mustard adds a creamy element and brings it all together
Tips & Substitutions:
- You can use a combination of sweet potatoes and regular potatoes.
- This recipe works with canned or cooked chickpeas and if you don’t like chickpeas, you can use white beans.
- If you don’t have bbq sauce at home, add more ketchup and a tsp of curry powder or Cajun spice.
- You can also use already prepared non-dairy cream, or 1/4 cup vegan mayo instead of the homemade garlic mayo.
How to make this Vegan Sheet Pan Cheeseburger Dinner:
Chop all of your veggies if you haven’t already. Line or grease a large baking dish. Pre heat 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 in the last 10 mins of baking to get slightly roasted
To make your Garlic Mayo Dressing, blend all the ingredients until well combined, taste, and adjust the 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 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.
Very satisfying meal. Reminded me more of BBQ than a cheeseburger, but it was very tasty. All of the steps were easy and quick enough to do but it took a little planning ahead. I planned on making your other sheet pan veggie meal with the lime chipotle sauce. But I saw this and I’m happy to have 2 amazing veggie filled options now.
Glad you liked it!
Loved this!!! So good! I didn’t read the whole recipe through so I didn’t have any extra veggies to add. But we ate this as is and loved it!! Great job! Thank you.
so glad you enjoyed!
So delicious!!! Made this tonight with beluga lentils. Used cauliflower and celery as veg in addition to the “called for” veggies. I used it as a filling for flour tortillas which I wrapped and lightly crisped up in a fry pan, served alongside coleslaw. Absolutely delicious! Next time I will cut back on the paprika as my son found the sauce a bit too spicy.
yay!
This is so delicious! Made it last night with tofu, some additional leftover smoked tofu and leftover wine-braised lentils. That made more volume than called for in the recipe, so I made about 1-1/2 times the dressing. Served it over some packaged cole slaw veggies and the whole dish was incredible. So savoury, umami-filled and with the delicious crunch of the toasted sunflower seeds (not to mention the bottom layer of cole slaw). DH urgently requested a repeat on the dish before the end of the month! Thank you, Richa, for your prolific and delicious creativity!
Yummy! So glad you enjoy the recipe.
This is really really good. Really simple to put together. Highly recommend! (Also, side note this is a reliable blog for recipes overall —so dive in!)
thank Julie
Made this tonight and it was absolutely delicious! Only thing I changed was, I used vegetarian ground beef for the tofu and I used white beans in place of the garbanzo beans! Will definitely make this again!! Thank you!!
Do leave a rating too!
This was delicious! Will definitely be making it again. Thanks!
Excellent Recipe!! So Yummy!!
thanks for popping in ♡
So tasty and hearty! Made it twice already and served on lettuce the second time. Delicious!
Thanks for another great recipe, Richa
Xoxo
This was a great recipe. Loved the combination of chickpeas tofu and sweet potatoes. I used a green pepper instead of red and after cooking topped with roasted pumpkin seeds instead of sunflower seeds and green onions. Thank You!