Description
A tasty vegan twist on classic cheeseburgers, featuring roasted sweet potatoes, chickpeas, and tofu with a zesty garlic mayo dressing.
Ingredients
Scale
- 2 cups cubed sweet potatoes
- 7 oz firm tofu (pressed and cubed into 3/4 inch cubes)
- 15 oz can chickpeas or lentils (drained)
- 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, etc.)
- 3–4 tbsp sunflower seeds
- 1 tbsp oil (avocado or olive 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 or vegan mayo
- 1 tsp vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground mustard
- 1/4 tsp salt
Instructions
- Preheat the oven to 400 degrees F (205 C).
- Chop all veggies and prepare baking dish.
- In a bowl, mix all cheeseburger sauce ingredients until combined.
- Add chickpeas, tofu, and chopped veggies; toss with the sauce mixture.
- Spread the mixture in a single layer in the prepared baking dish.
- Bake for 35-45 minutes until tender and golden brown.
- Add sunflower seeds for crunch in the last 5-10 minutes.
- Blend garlic mayo dressing ingredients until well combined.
- Serve the baked mixture with garlic mayo on top and any additional sauces.
Notes
For a spicy kick, consider adding fresh jalapeños or smoked paprika. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan dinner, cheeseburger, sheet pan meal, healthy recipe, comfort food
