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    Home » main course

    Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

    Published: May 8, 2021 · Modified: Mar 31, 2022 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    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!

    a serving of sheet pan cheeseburger served with two small bowls with mayo and cheeseburger sauce

    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!

    overhead shot of cheeseburger casserole drizzled with vegan mayo made with cashews
    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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    Print Recipe
    5 from 13 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 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American
    Keyword: cheeseburger sheet pan dinner, sheet pan hamburger, vegan cheeseburger
    Servings: 4
    Calories: 490kcal
    Author: Vegan Richa

    Ingredients

    For the Veggies

    • 2 cups (266 g) cubed sweet potatoes
    • 7 oz (198.45 g) firm tofu pressed and cubed into 3/4 inch cubes
    • 1 15 oz can (453.59 g) chickpeas or lentils drained. Or any other beans
    • 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 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 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 Facts
    Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
    Amount Per Serving
    Calories 490 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 2g13%
    Sodium 673mg29%
    Potassium 920mg26%
    Carbohydrates 66g22%
    Fiber 15g63%
    Sugar 17g19%
    Protein 21g42%
    Vitamin A 11906IU238%
    Vitamin C 46mg56%
    Calcium 182mg18%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

    ingredients for making vegan cheeseburger casserole on a marble countertop

    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)

    all ingredients for cheeseburger sauce added into a small white bowl

    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.

    cheeseburger sauce being mixed in a small bowl


    Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated.

    vegetables and tofu cubes in a small white bowl

    vegetables being tossed with cheeseburger sauce

    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.

    cheeseburger veggie bake ready to go into the oven

    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

    freshly baked cheeseburger sheet pan dinner baked in a casserole dish

    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.

    sheet pan cheeseburger casserole served with garlic mayo and cheeseburger sauceThin 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.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. jordan

      February 05, 2023 at 7:57 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        February 06, 2023 at 11:57 am

        Yummy! So glad you enjoy the recipe.

        Reply
    2. Julie

      January 17, 2022 at 3:29 pm

      5 stars
      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!)

      Reply
      • Vegan Richa Support

        January 21, 2022 at 8:27 am

        thank Julie

        Reply
    3. Joyce Warwick

      July 27, 2021 at 7:02 pm

      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!!

      Reply
      • Vegan Richa Support

        July 28, 2021 at 12:27 pm

        Do leave a rating too!

        Reply
    4. Kelly Stevens

      May 27, 2021 at 4:46 pm

      5 stars
      This was delicious! Will definitely be making it again. Thanks!

      Reply
    5. Nicole L Milsap

      May 20, 2021 at 8:31 am

      5 stars
      Excellent Recipe!! So Yummy!!

      Reply
      • Vegan Richa Support

        May 20, 2021 at 2:08 pm

        thanks for popping in ♡

        Reply
    6. Carol

      May 18, 2021 at 8:38 am

      So tasty and hearty! Made it twice already and served on lettuce the second time. Delicious!
      Thanks for another great recipe, Richa
      Xoxo

      Reply
    7. Monica

      May 16, 2021 at 5:30 pm

      5 stars
      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!

      Reply
    8. Stef

      May 15, 2021 at 3:38 pm

      5 stars
      You did it again! This recipe is absolutely great!! Such fun flavors and the cashew sauce really is perfect ! Love love love your recipes !

      Reply
      • Richa

        May 15, 2021 at 7:30 pm

        ❤️❤️🔥

        Reply
    9. Nithya

      May 11, 2021 at 3:35 pm

      5 stars
      Made this for dinner last night. It was easy to put together and super delicious! Thank you Richa for this keeper recipe.

      Reply
      • Richa

        May 11, 2021 at 3:59 pm

        Awesome

        Reply
    10. Leigh Fenton

      May 10, 2021 at 5:38 am

      5 stars
      This is definately going in the books as a family favourite. Thank you for being so creative with the reciepes you share!

      Reply
      • Richa

        May 10, 2021 at 8:17 am

        ❤️❤️❤️

        Reply
    11. Jatin Arora

      May 10, 2021 at 5:24 am

      Sounds delicious and tasty! Thanks for sharing the amazing dinner recipe. Looking forward to making it tonight 🙂

      Reply
    12. Anna

      May 09, 2021 at 5:43 pm

      5 stars
      Fast, easy, and super tasty! Another “keeper” recipe!

      Reply
      • Richa

        May 09, 2021 at 6:11 pm

        Yay

        Reply
    13. Laura

      May 09, 2021 at 3:30 pm

      Quick, nutritious and delicious. This one is going into my steady rotation. Thanks so much.

      Reply
      • Richa

        May 09, 2021 at 5:58 pm

        ❤️❤️

        Reply
    14. Danielle

      May 09, 2021 at 8:26 am

      5 stars
      I had to mcgyver this one because of my different ingredients. I used potatoes instead of sweet potatoes, I added two onions, made the sauce with what I had at hand (ran out of ketchup so used tomato paste and a touch of molasses, etc.), and made the white sauce with white beans instead of cashews. Even with all my changes it was really good.

      Reply
      • Richa

        May 09, 2021 at 9:04 am

        Awesome

        Reply
    15. Caterina

      May 08, 2021 at 8:22 am

      5 stars
      Wow! We made the Jalapeno Popper Skillet a couple of nights ago. We were all surprised at how delicious it was! Now we will make this dinner, too. Thanks, Richa! It’s Saturday am and I just finished the leftovers of the Popper Skillet for breakfast! Yummy!

      Reply
      • Richa

        May 08, 2021 at 2:48 pm

        You’ll love this one!

        Reply
    16. lani strom

      May 08, 2021 at 7:05 am

      OMG Richa..,,.Can’ t wait to try this new one. I don’t think there isn’t a recipe you have made that I don’t love! I see next week’s dinner plan already!

      Reply
      • Richa

        May 08, 2021 at 2:48 pm

        ❤️❤️❤️

        Reply
    17. Ingr

      May 08, 2021 at 5:48 am

      5 stars
      It was delicious and satisfying. Great job! Thanks so much for your outstanding work creating this aimple but original dish.

      Reply
      • Richa

        May 08, 2021 at 2:47 pm

        Thanks!

        Reply

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