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5 from 35 votes

Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

This Sheet Pan Cheeseburger Veggie Dinner served with creamy homemade garlic mayo dressing will turn into a family favorite in no time! Deconstructed cheeseburger with wholesome plant based ingredients! GF
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: cheeseburger sheet pan dinner, sheet pan hamburger, vegan cheeseburger
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

Calories: 490kcal | Carbohydrates: 66g | Protein: 21g | Fat: 18g | Saturated Fat: 2g | Sodium: 673mg | Potassium: 920mg | Fiber: 15g | Sugar: 17g | Vitamin A: 11906IU | Vitamin C: 46mg | Calcium: 182mg | Iron: 7mg