Description
A delicious and easy-to-prepare twist on a classic cheeseburger, featuring roasted veggies and a creamy garlic mayo dressing.
Ingredients
Scale
- 2 cups cubed sweet potatoes
- 7 oz firm tofu, pressed and cubed
- 15 oz can chickpeas or lentils, drained
- 1 red bell pepper, chopped
- ½ red onion, coarsely chopped
- ½ to 1 cup veggies of choice (like broccoli or seasonal squash)
- 3–4 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
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ½ tsp garlic powder
- ⅓ cup cashew cream or vegan mayo
- 1 tsp vinegar
- Additional seasonings as per your preference
Instructions
- Prep your veggies: Chop all your veggies and get them ready. Line or grease a large baking dish.
- Preheat the oven to 400°F (205°C).
- Mix the cheeseburger sauce: Combine all sauce ingredients in a bowl, reserving some for later.
- Toss the chickpeas, tofu, and veggies in a large bowl with the cheeseburger sauce.
- Spread the mixture into the prepared baking dish in a single layer.
- Bake for 35-45 minutes until sweet potatoes are tender and golden brown.
- In the last 5-10 minutes of baking, sprinkle the sunflower seeds on top.
- Make the garlic mayo dressing by blending all ingredients until smooth.
- Serve portions topped with garlic mayo and reserved cheeseburger sauce.
- Optionally serve over a bed of fresh greens.
Notes
Feel free to customize with your leftover vegetables or adjust spices to your liking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, easy dinner, sheet pan, healthy, family-friendly
