This Vegan BBQ Sheet Pan Dinner is smoky, hearty, and packed with flavor. Tender BBQ tofu bites, crispy potatoes, and colorful roasted veggies all bake together on one pan for the easiest weeknight dinner. It’s a total crowd-pleaser and perfect for summer nights, meal prep, or any time you’re craving a simple hearty vegan meal.
Sheet pan dinners are the ultimate convenient weeknight meal since your every element bakes in the oven on the same pan. My Easy Vegan Greek Sheet Pan Dinner and Vegan Sheet Pan Fajitas have been reader favorites, so I knew I had to make another sheet pan meal that is just as easy and delivers more of that comfort food coziness. This Vegan BBQ Sheet Pan Dinner is exactly that. It has a rainbow of veggies (potatoes, corn, mushrooms, red onion, and bell pepper!) and smoky tofu bites, along with sweet-and-sticky BBQ sauce. This is the kind of recipe you’ll find yourself making again and again!
Why This Vegan Sheet Pan Dinner Is Guaranteed to Be a Hit
- Satisfying and hearty: All the vegetables and protein-packed tofu make this a filling dinner recipe. You won’t leave the table hungry!
- Versatile: Feel free to swap in other seasonal vegetables or change up the flavor by using different types of BBQ sauce.
- Easy to make: If juggling a main dish and sides is too much for you to deal with on a weeknight, you’ll appreciate being able to cook your entire meal on one pan.
Ingredients for Vegan BBQ Sheet Pan Dinner
For the Tofu Bites:
- Extra-firm tofu: Torn into pieces for better texture. The little crags and jagged edges created by tearing the tofu hold onto the seasonings better and create a more satisfying chicken-like texture.
- Seasonings: Nutritional yeast, smoked paprika, ground cumin, garlic powder, salt, and black pepper, add smoky, savory BBQ rub flavor.
- Olive oil: Helps everything crisp and caramelize in the oven. Use broth for oil-free.
For the Veggies:
- Vegetables: I use baby potatoes, corn, mushrooms, red bell pepper, and a red onion. Don’t have all of these veggies on hand? Zucchini, green beans, cauliflower florets, Brussels sprouts, or even cherry tomatoes all work well too, just make sure to keep the amounts roughly the same and don’t crowd the pan too much.
- Vegan BBQ sauce: Homemade (my BBQ sauce recipe is in this cookbook) or your favorite store-bought brand. Check the ingredients to make sure it’s vegan as some barbecue sauces can contain ingredients like bacon or anchovies.
Tips and Variations
- Don’t overcrowd the pan: As written, this recipe should fit comfortably on a sheet pan without overlapping or stacking anything, but if you add extra veggies, it could get crowded, which will steam your veggies instead of browning and caramelizing them. If needed, you can divide the ingredients among two pans.
- Try another protein: Tempeh, Vegan Chicken, or rinsed and drained chickpeas would all work in this BBQ sheet pan dinner.
- Make it without oil: You can use vegetable broth instead of oil if you’d like.
Serving Suggestions
The beauty of this vegan BBQ sheet pan dinner is that it’s a complete meal on its own. But if you’re hungry for more or want to stretch this out for another day or a few extra servings, you can pair it with a grain (like rice or quinoa), crusty bread, garlic bread, cornbread, salad or coleslaw.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container and store for up to 4 days.
- To reheat: Warm leftovers in the microwave, a 350ºF oven, or in a nonstick skillet over medium heat until everything is heated through.
If you try this vegan BBQ sheet pan dinner recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Sheet Pan Dinners
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Vegan BBQ Sheet Pan Dinner
A smoky, satisfying, BBQ-inspired dinner all on one pan. This hearty vegan sheet pan meal is packed with spiced tofu, crispy potatoes, and loads of colorful vegetables, all roasted until golden and delicious. Perfect for summer nights or easy weeknight dinners.
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Ingredients
For the Veggies:
- 2 cups baby potatoes, (about 10 oz), halved or quartered (or sub sweet potatoes or russets, chopped)
- 2 ears corn, husked and sliced into 2-inch rounds
- 8 oz cremini or button mushrooms, (about 2 heaping cups), halved if large
- 1 red bell pepper, chopped into chunks
- 1 small red onion, sliced into thick wedges
- 1 tablespoon olive oil, divided
- Salt & pepper, to taste
- ⅓ cup vegan BBQ sauce, plus more for serving
- 2 tablespoons fresh parsley, roughly chopped (optional, for garnish)
Instructions
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Preheat oven to 400°F (200℃). Lightly grease a large baking sheet.
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Prep potatoes and tofu: In a large bowl, toss the chopped potatoes with ½ tablespoon of olive oil, salt, and pepper. Add to one half of the baking sheet. In the same bowl, toss the tofu with nutritional yeast, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Add to the other half of the baking sheet.
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Roast: Bake the potatoes and tofu for 15 minutes.
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Prep remaining veggies: While the potatoes and tofu are baking, in the same bowl, toss the corn, mushrooms, bell pepper, and red onion with the remaining ½ tablespoon olive oil, salt, and pepper.
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Add veggies and roast again: Remove the baking sheet from the oven. Push the potatoes and tofu toward the sides of the pan. Add the vegetables to the center third (or mix everything together if preferred). Roast for another 20 minutes, flipping or stirring halfway, until the vegetables are tender and the tofu is golden.
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Add BBQ sauce: Drizzle BBQ sauce over the tofu and vegetables, then return to the oven for 5–10 minutes, until the sauce is sticky and caramelized.
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Serve: Garnish with parsley and serve hot with extra BBQ sauce on the side. Enjoy with rice, quinoa, couscous, crusty bread, cornbread, or a crisp green salad or coleslaw.Storage: Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 4 days. Great for meal prep!
Notes
Oil-Free: Skip the olive oil and instead use a bit of vegetable broth.
Veggie swaps: This recipe is super flexible! Try using zucchini, green beans, cauliflower florets, Brussels sprouts, or even cherry tomatoes in place of any of the listed vegetables. Just keep an eye on cooking times, more delicate veggies may need a bit less time in the oven. And don’t overcrowd the pan, if needed, spread everything out across two pans to ensure even roasting and caramelization.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 379kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 560mg | Potassium: 1102mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1367IU | Vitamin C: 61mg | Calcium: 118mg | Iron: 4mg
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