Dinner for 4
Sheet Pan Veggie Burger Dinner
Seasoned tofu, chickpeas, sweet potatoes, and vegetables roast together, then get finished with barbecue sauce and creamy dressing.
$1.85per serving $
60 minstart to table
4servings
AmericanVegetarianDairy-freeBudgetDinnersLunchesSheet panSummer grilling

Ingredients
- 2 cups cubed sweet potatoes
- 7 oz firm tofu
- 15 oz can chickpeas or lentils
- 1 red bell pepper
- 1/2 red onion
- 3/4 cup veggies of choice
- 3 1/2 tbsp sunflower seeds
- 1 tbsp oil
- 2 tsp soy sauce
- 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
- 1/3 cup cashew cream
- 1 tsp vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp salt
Steps
- Heat the oven to 425 F and line a large sheet pan with oil.
- Toss sweet potatoes, bell pepper, onion, other vegetables, and chickpeas with oil, soy sauce, Worcestershire sauce, paprika, thyme, oregano, salt, pepper, onion powder, and garlic powder.
- Crumble tofu onto the pan, spread everything in one layer, and roast for 30 minutes.
- Stir barbecue sauce, mustard, and ketchup together, then brush it over the tofu during the final 5 minutes.
- Stir cashew cream, vinegar, garlic powder, ground mustard, and salt in a small bowl.
- Sprinkle sunflower seeds over the roasted vegetables and serve with the dressing.
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