Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

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

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: cheeseburger sheet pan dinner, sheet pan hamburger, vegan cheeseburger

Servings:

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