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Sheet-Pan Vegan BBQ with Roasted Vegetables

Cooked BBQ soy curls and roasted sweet potato, cabbage, and corn on dark sheet pan with a wooden serving spatula. Chopped green onions are off to the side
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★★★★★

4.9 from 9 reviews

This Vegan Sheet-Pan BBQ Meal is loaded up with crispy BBQ soy curls, tender roasted vegetables, and lots of hearty flavor! Perfect for a weeknight OR weekend dinner, without all the fuss.

Ingredients

Scale

For the Soy Curls:

  • 4 ounces (115 g) dehydrated soy curls
  • 3/4 cup (180 ml) BBQ sauce, divided
  • 2 teaspoons avocado oil*

For the Vegetables:

  • 1 cup (150 g) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.

Keywords: vegan sheet pan meals, vegan BBQ, BBQ soy curls, easy vegan dinners, summer vegan dinners

Find it online: https://frommybowl.com/sheet-pan-vegan-bbq/