Vegan

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! 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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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: The Diet Geek

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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