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This Vegan BBQ is made with crispy soy curls, roasted sweet potatoes, and tender cabbage then tossed in sweet and tangy BBQ sauce for a flavor loaded sheet-pan meal. Gluten-free.
This Sheet-Pan Vegan BBQ is the best way to experience the smoky, tangy flavors of a summer BBQ without the cleanup or prep work. It’s loaded with plant-based protein and tender veggies for a wholesome, convenient dinner main. Trust me, both meat eaters and vegans will go back for seconds.
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A Fuss-Free Weeknight Dinner
No grill? No problem. This sheet-pan vegan BBQ meal comes together right in the oven in just 30 minutes. It’s BBQ without the fuss, but all the flavor. The simple blend of spices on the roasted vegetables and crispy, charred soy curls gives everything a deep, smoky flavor that takes this convenient sheet-pan recipe to the next level.
It’s the best, quick and easy BBQ bowl that’s perfect for weeknight dinners, meal prep, or a simple grill alternative during grilling season. Add it to the menu for your next summer BBQ, or whenever you’re craving a healthy dose of plant-based protein, complex carbs, and sweet and tangy BBQ sauce.
What You’ll Need for Vegan BBQ
This sheet-pan meal is packed with flavor, yet only requires a few simple, budget-friendly ingredients. Here’s the basics:
- Soy curls: the “meat” in this vegan BBQ recipe is made from 1 ingredient: whole soybeans. If you have a local health food store, you may be able to find them in stores near you. Otherwise, purchase them online from Butler Foods. They’re the only brand that sells soy curls.
- BBQ sauce: Use store-bought or your own vegan BBQ sauce. If you prefer a sweeter BBQ sauce, go for a Kansas City-style BBQ sauce. If you prefer a tangy sauce, use a Carolina-style BBQ sauce.
- Veggies: My personal favorites are sweet potato, red cabbage, and fresh or frozen corn. Feel free to switch it up based on your taste buds or what’s in the fridge. Bell peppers, portobello mushrooms, red onion, zucchini or summer squash, and cauliflower florets would all be delicious.
- Spices: Make your own BBQ rub using smoked paprika, ground cumin, garlic powder, kosher salt, and optional ground cayenne pepper for a kick. If you prefer to use a premade spice mix, replace the spices with 2 teaspoons of a spice mix.
How to Make Sheet-Pan Vegan BBQ
- Rehydrate the soy curls in boiling water, until tender. Drain and squeeze as much excess water out of the soy curls as possible.
- Mix the veggies in a large bowl with spices and oil until well coated. Spread on 2/3 of a large baking sheet.
- Add the soy curls to the same bowl and toss with BBQ sauce and oil. Spread on the remaining 1/3 of the baking sheet.
- Bake on the top oven rack for 20 minutes, flip, then bake for an additional 10 minutes, or until crispy.
- Toss with remaining BBQ sauce and serve as desired.
Caitlin’s Cooking Tips
- Try rehydrating soy curls in broth. This is one of my favorite tricks for making soy curls even more flavorful and juicy. Vegetable broth, vegan chicken broth, and vegan beef broth all work great.
- Bake on the oven rack. In most ovens, the top heating element is the hottest heating element. Roasting close to the top heating element encourages browning, caramelization and helps make the soy curls as crispy as possible. It’s worth moving that oven rack!
This BBQ recipe can be served on its own as a hearty main course and can comfortably serve 2-4, depending on appetite size. If you’d like to stretch this sheet-pan dinner even further, serve with a whole grain such as brown rice, fluffy quinoa, or try this Easy Vegan Cornbread. You could even stuff the BBQ soy curls between burger buns or taco shells like in this BBQ Sweet Potato Tofu Tacos Recipe.
If you’re looking for more sheet-pan recipes, you’ll also love this Cajun Tofu Sheet Pan Dinner, this Dijon Garlic Sheet Pan Dinner with Veggies & Chickpeas, and this Sheet-Pan Vegan Nicoise Salad!
How to Store Sheet-Pan Vegan BBQ
Leftovers will keep for up to 5 days in an airtight container in the fridge. I haven’t tested freezing this sheet-pan meal, but it would likely work well. Freeze for up to 2 months in a freezer-safe container, then thaw overnight in the fridge. The roasted cabbage will change texture and become more watery, but otherwise the sheet-pan meal should remain similar in flavor and texture.
Reheat leftovers in the microwave, in a large skillet on the stovetop, or in the oven until warmed through again.
Traditional BBQ sauce is often vegan-friendly as-is and commonly consists of a tomato or ketchup base with additional basic ingredients such as sweeteners like brown sugar, vinegar, spices, seasonings, and liquid smoke. If purchasing a store-bought BBQ sauce, watch out for non vegan ingredients like honey, Worcestershire sauce, and milk by-products.
Annie’s, Sweet Baby Ray’s, Primal Kitchen, and Tessemae’s are some of the most popular vegan BBQ sauce brands, but there are many more to choose from. If your local grocery store has limited options, try this Homemade Vegan BBQ Sauce recipe by Nisha from Rainbow Plant Life.
Soy curls is my go-to vegetarian “meat” in this vegan BBQ recipe, but there are several plant-based meat alternatives you may enjoy including tempeh, tofu, seitan, even roasted chickpeas.
Yes, it is not necessary to add the oil before roasting but it does help the soy curls become juicy and crispy and adds additional flavor to the dish as a whole.
If you love a smoky BBQ flavor, add up to 1 teaspoon of liquid smoke to the spice mixture. This will add a natural smokiness without animal products or the need for a grill.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sheet Pan Vegan BBQ
For the Soy Curls:
- 4 ounces dehydrated soy curls
- 3/4 cup BBQ sauce, divided
- 2 teaspoons avocado oil
For the Vegetables:
- 1 cup fresh or frozen corn
- 1 large sweet potato cut in half and sliced
- 1/4 head red cabbage chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper optional
- 1/2 teaspoon kosher salt
- 1 tablespoon avocado oil
- 2 green onions sliced
- Prep: Preheat the oven to 425F and set a baking sheet aside. Bring ~4 cups of water to a boil, then carefully pour over (or add in) the soy curls and soak for 5 minutes. Drain the soy curls well, pressing or squeezing out as much water as possible.
- Vegetables: Add the corn, sweet potato, red cabbage, paprika, cumin, garlic, salt, and oil to a large bowl. Mix well, then transfer to the baking sheet, spreading the vegetables out evenly across 2/3 of the sheet.
- Soy Curls: Add the rehydrated soy curls to the same bowl with 1/2 cup (120 ml) of the BBQ sauce and oil. Mix well, then transfer to the other 1/3 of the baking sheet and spread out evenly.
- Bake: Bake on the top rack of the oven for 20 minutes, then quickly remove and flip the vegetables and soy curls, keeping them separate. Return to the oven and bake for an additional 10 minutes, until the soy curls begin to crisp up around the edges.
- Garnish and Serve: Remove the baking tray from the oven and toss the soy curls with the remaining BBQ sauce. You can mix everything together at this point, or keep it separate for serving. Garnish with sliced green onions and serve warm. Leftovers will keep in the fridge for up to 5 days.
- Oil-Free: It is not necessary to add the oil to the soy curls, but it helps them crisp up and gives a juicier texture. You can reduce the oil for the roasted vegetables as well, according to your own preference.