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Homemade Easy Sheet-Pan Vegan BBQ photo

Easy Sheet-Pan Vegan BBQ

This Easy Sheet-Pan Vegan BBQ is a flavor-packed, hassle-free meal perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces dehydrated soy curls a fantastic plant-based protein source that mimics the texture of meat.
  • 3/4 cup BBQ sauce choose your favorite brand or make your own for added flair.
  • 2 teaspoons avocado oil for roasting the veggies to perfection.
  • 1 cup fresh or frozen corn adds a sweet crunch to the dish.
  • 1 large sweet potato cut in half and sliced; it brings sweetness and heartiness.
  • 1/4 head red cabbage chopped for color and texture.
  • 1 teaspoon smoked paprika infuses a rich, smoky flavor.
  • 1/2 teaspoon ground cumin adds warmth and depth.
  • 1/2 teaspoon garlic powder enhances the overall flavor profile.
  • 1/4 teaspoon ground cayenne pepper (optional) for a spicy kick if desired.
  • 1/2 teaspoon kosher salt to bring out all the flavors.
  • 1 tablespoon avocado oil for drizzling over the veggies.
  • 2 green onions sliced for fresh garnish.

Equipment

  • Large baking sheet
  • Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting your vegetables and achieving that delightful caramelization.
  2. In a mixing bowl, soak the dehydrated soy curls in warm water for about 10 minutes, or until they’re rehydrated and tender. Drain and gently press out excess moisture.
  3. Toss the rehydrated soy curls with 1/4 cup of BBQ sauce, smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), and kosher salt. Ensure all the curls are well coated in the delicious marinade.
  4. While the soy curls are soaking, chop the red cabbage, slice the sweet potato, and measure out the corn. Combine them in a large mixing bowl.
  5. Spread the seasoned soy curls, sweet potatoes, corn, and chopped red cabbage evenly on a large baking sheet. Drizzle with 2 teaspoons of avocado oil and toss everything together to ensure it’s well mixed.
  6. Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes. Halfway through, give everything a good stir to ensure even cooking.
  7. After 25-30 minutes, remove the baking sheet from the oven and drizzle the remaining 1/2 cup of BBQ sauce over the roasted mixture. Toss to combine and return to the oven for an additional 5-10 minutes, allowing the sauce to caramelize slightly.
  8. Once everything is nicely roasted and caramelized, remove the sheet pan from the oven. Top with sliced green onions for a fresh crunch, and serve immediately. Enjoy your Easy Sheet-Pan Vegan BBQ warm!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or microwave until warmed through.
  • This dish is perfect for meal prep; simply divide into single servings and pack them for quick lunches or dinners throughout the week.