Vegan BBQ Sheet Pan Dinner
A smoky, satisfying, BBQ-inspired dinner all on one pan. This hearty vegan sheet pan meal is packed with spiced tofu, crispy potatoes, and loads of colorful vegetables, all roasted until golden and delicious. Perfect for summer nights or easy weeknight dinners.
Servings:
Ingredients
For the Veggies:
- 2 cup(s) baby potatoes (about 10 oz), halved or quartered (or sub sweet potatoes or russets, chopped)
- 2 ear(s) corn husked and sliced into 2-inch rounds
- 8 oz(s) cremini or button mushrooms (about 2 heaping cups), halved if large
- 1 red bell pepper chopped into chunks
- 1 small(s) red onion sliced into thick wedges
- 1 tablespoon(s) olive oil divided
- Salt & pepper to taste
- 1/3 cup(s) vegan BBQ sauce plus more for serving
- 2 tablespoon(s) fresh parsley roughly chopped (optional, for garnish)
For the tofu bites:
- 1 (350g/ 12.3oz) block(s) extra-firm tofu drained and torn into bite-sized pieces
- 2 tablespoon(s) nutritional yeast
- 1 tablespoon(s) olive oil
- 1/2 teaspoon(s) smoked paprika
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
Instructions
- Preheat oven to 400°F (200℃). Lightly grease a large baking sheet.
- Prep potatoes and tofu: In a large bowl, toss the chopped potatoes with ½ tablespoon of olive oil, salt, and pepper. Add to one half of the baking sheet. In the same bowl, toss the tofu with nutritional yeast, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Add to the other half of the baking sheet.
- Roast: Bake the potatoes and tofu for 15 minutes.
- Prep remaining veggies: While the potatoes and tofu are baking, in the same bowl, toss the corn, mushrooms, bell pepper, and red onion with the remaining ½ tablespoon olive oil, salt, and pepper.
- Add veggies and roast again: Remove the baking sheet from the oven. Push the potatoes and tofu toward the sides of the pan. Add the vegetables to the center third (or mix everything together if preferred). Roast for another 20 minutes, flipping or stirring halfway, until the vegetables are tender and the tofu is golden.
- Add BBQ sauce: Drizzle BBQ sauce over the tofu and vegetables, then return to the oven for 5–10 minutes, until the sauce is sticky and caramelized.
- Serve: Garnish with parsley and serve hot with extra BBQ sauce on the side. Enjoy with rice, quinoa, couscous, crusty bread, cornbread, or a crisp green salad or coleslaw.Storage: Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 4 days. Great for meal prep!
Notes
No tofu? Sub with tempeh, or a can of chickpeas.
Oil-Free: Skip the olive oil and instead use a bit of vegetable broth.
Veggie swaps: This recipe is super flexible! Try using zucchini, green beans, cauliflower florets, Brussels sprouts, or even cherry tomatoes in place of any of the listed vegetables. Just keep an eye on cooking times, more delicate veggies may need a bit less time in the oven. And don’t overcrowd the pan, if needed, spread everything out across two pans to ensure even roasting and caramelization.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 379kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 560mg | Potassium: 1102mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1367IU | Vitamin C: 61mg | Calcium: 118mg | Iron: 4mg
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