Sheet Pan Vegan BBQ

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

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.

Course Main

Cuisine American

Diet Vegan

Method Oven

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 342kcal

Author Caitlin Shoemaker

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition