Vegan BBQ Sheet Pan Dinner
Smoky BBQ tofu & veggies on one pan! Crispy potatoes, colorful veggies, & vegan BBQ sauce. Perfect for summer or weeknights. Prep in 15 mins, cook in 40. Gluten-free, seasonal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.easyveganmealplan.com.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 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))
- 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
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