Name: Vegan Summer BBQ Sheet Pan Dinner
Prep time: 45 min
Cook time: 45 min
Ingredients: 1/2 cup brown sugar; 4 tbsp smoked paprika; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tbsp kosher salt; 1 tbsp ground black pepper; 1 tbsp dried parsley; 1 tsp celery salt; 1/2 tsp cinnamon; 1/2 tsp dried thyme; 2 ears of corn; 1.5 tbsp vegan butter (melted); salt; pepper; 1 lb red or Yukon potatoes; 2 tbsp oil; 2 tbso BBQ dry rub; 1/2 block tofu (firm or extra firm); 1 large zucchini (cut into half moons about a 1/2 inch thick); 1/2 red onion (cut into 1 inch chunks); 1/2 cup BBQ sauce; 1 cup cashews*; 2/4 cup water; 2 jalapenos* (whole (stems removed)); 2 tbsp nutritional yeast; 2 tbsp lime juice (about 2 limes); 1 clove garlic; 1/2 tsp salt

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The season of Summer BBQ’s is here, and just because you’re eating vegan doesn’t mean you have to miss out on all fun and you definitely won’t miss out on FLAVOR when you make this Vegan Summer BBQ Sheet Pan Dinner. This dish is perfect for vegans, but trust me, even your non-vegan friends will be begging for seconds!

No Grill? No Problem! Fire up the flavor without firing up the grill! This Vegan Summer BBQ Sheet Pan Dinner is your ticket to a plant-based BBQ feast that’s bursting with smoky, sweet, and savory goodness. Just add your ingredients to the pan, throw everything into the oven, and then everything finishes at the same time. Not to mention the easy clean-up!

This dish has all the classics: corn on the cob, seasoned potatoes, and skewers! The thing that really makes this dish stand out is the amazing creamy cashew jalapeno sauce that can be lathered on all the veggies and tofu!

HOW TO MAKE VEGAN SUMMER BQQ SHEET PAN DINNER

First, you’ll need to make the sweet and savory BBQ dry rub for seasoning the potatoes and tofu. Then, prep the corn on the cob by removing the husk and basting in melted vegan butter and seasoning with salt and pepper. You can’t go wrong by also adding garlic powder, paprika, or cayenne pepper for even more flavor!

Then, season the potatoes with the BBQ dry rub, don’t be afraid to add a lot in this step, the BBQ flavor really stands out in these potatoes! Then, coat the tofu with the remaining seasoning from the potatoes. You don’t need a lot here, since we will be slathering the tofu with BBQ sauce 😎!

Now chop up your zucchini and red onions for the skewers and layer them in a pattern with the tofu onto the skewers. Put the skewers on the sheet pan and coat them with your favorite BBQ sauce, making sure to coat each side.

Pop the whole pan into the oven at 425°F and roast for 45 mins, flipping everything over halfway through and adding more BBQ sauce to the skewers.

While everything is cooking, make the creamy cashew jalapeno sauce by blending cashews, 2 whole jalapenos, nutritional yeast, lime juice, garlic, salt and water together in a high powered blender. The result is an insanely delicious, somewhat spicy cream sauce that makes this dish extra addicting!

INGREDIENTS IN VEGAN SUMMER BBQ SHEETPAN DINNER

BBQ Dry Rub: This sweet and smoky blend captures the essence of summer BBQ. Feel free to use a store-bought rub for convenience, but this homemade version uses common pantry staples and allows you to customize the flavor. Brown sugar, paprika, garlic powder, onion powder, salt, and pepper are the key players, while dried parsley, celery salt, cinnamon, and thyme add complexity (though they can be omitted if you don’t have them on hand).

Roasted corn: Fresh corn on the cob, shucked and halved (or kept whole), brings a juicy sweetness to the BBQ feast. If fresh corn isn’t available, frozen corn is a great substitute. Corn on cob can be tough to cut so make sure you’re using a sharp knife and keeping your fingers out of the way!

Potatoes: Small red or Yukon gold potatoes are ideal for roasting, as they become delightfully creamy on the inside and crispy on the outside. Cut them into roughly 1-inch pieces for even cooking and maximum flavor.

Skewers: I used 8-inch bamboo skewers soaked in water overnight. This prevents them from burning in the oven. Metal skewers work too if you have them.

Tofu: Firm or extra-firm tofu works best here. Extra-firm tofu holds its shape well on the skewers, while firm tofu needs to be pressed for about 15 minutes before using. Plan ahead and press your tofu while you prep the other ingredients if you’re using the firm variety.

Veggies: I went with zucchini and red onion for their caramelized sweetness, but feel free to get creative! Broccoli, carrots, or small Brussels sprouts would also be delicious additions or substitutes. The veggies caramelized with the BBQ sauce and become tender and sweet.

Creamy Cashew Jalapeno Sauce: This creamy, zesty sauce is the perfect finishing touch. Soak cashews in hot water for at least 30 minutes (or overnight if using a regular blender) to soften them before blending. I used two whole jalapeños (seeds and all) for a mild heat, but adjust to your spice preference. Nutritional yeast adds a cheesy flavor, while lime and garlic balance the flavors.

WHAT YOU'LL LOVE ABOUT VEGAN SUMMER BBQ SHEET PAN DINNER

Smoky and Sweet BBQ: The homemade dry rub delivers authentic BBQ flavor with a perfect balance of sweet and smoky notes.
Creamy and Zesty Sauce: The cashew jalapeño sauce adds a creamy, spicy kick that complements the smoky BBQ flavors beautifully.
Caramelized Veggies: The roasted vegetables develop a natural sweetness and smoky char that adds depth and complexity.
Great for Meal Prep: Leftovers reheat well, so you can enjoy this BBQ feast for days to come.
Customizable: Feel free to swap in your favorite vegetables or tofu/tempeh varieties.
Packed with Nutrients: This dish features a variety of vegetables, protein-rich tofu, and healthy fats from the cashew sauce.
Lower in Fat and Calories: Compared to traditional BBQ fare, this vegan version is lighter and healthier.
High in Fiber: The abundance of vegetables provides ample dietary fiber, aiding digestion and promoting satiety.
Dietary Friendly: This recipe is vegan and gluten-free.
Fun and Festive: This recipe brings the joy of summer BBQ indoors, making it a fun and festive meal any time of year.
Impressive Presentation: The colorful vegetables and skewers make this dish visually appealing and perfect for entertaining.

A plate of corn on the cob and seasoned potatoes. There are also several skewers with BBQ tofu, zucchini, and onions. They are laying on a bed of jalapeno creme sauce. There's also a glass of lemonade. The setting is outside on a wooden table.

Vegan Summer BBQ Sheet Pan Dinner

Smoky tofu and vegetable skewers, charred corn on the cob, and perfectly roasted potatoes come together on a single pan for a convenient and satisfying meal. The creamy cashew jalapeño sauce adds a zesty kick that takes this dish to the next level. Whether you're a seasoned vegan or simply looking for a delicious and healthy meal option, this recipe is sure to become a summertime favorite.

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Prep Time 45

Cook Time 45

Course Main Course

Cuisine American

Servings 2 people

Equipment

1 sheet pan
6 8 inch skewers
Aluminum foil
high speed blender
basting brush
medium bowl

Ingredients

BBQ Dry Rub*

1/2 cup brown sugar
4 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp dried parsley
1 tsp celery salt
1/2 tsp cinnamon
1/2 tsp dried thyme

Roasted Corn

2 ears of corn
1.5 tbsp vegan butter melted
salt
pepper

Potatoes

1 lb red or Yukon potatoes
2 tbsp oil
2 tbso BBQ dry rub

Tofu Skewers

1/2 block tofu firm or extra firm
1 large zucchini cut into half moons about a 1/2 inch thick
1/2 red onion cut into 1 inch chunks
1/2 cup BBQ sauce

Creamy Cashew Jalapeno Sauce

1 cup cashews*
2/4 cup water
2 jalapenos* whole (stems removed)
2 tbsp nutritional yeast
2 tbsp lime juice about 2 limes
1 clove garlic
1/2 tsp salt

Instructions

If you're using firm tofu, press the tofu* before you begin prepping the other ingredients. Prep your sheet pan by lining it with aluminum foil.
Mix together all of the ingredients for the BBQ dry rub. Set aside.
Preheat the oven to 425°F. Remove the husk from the corn on the cob and carefully cut each one in half. Use a basting brush to coat the corn in the melted vegan butter, and then season each cob with salt and pepper. Add the corn to the sheet pan.
Cut the potatoes into 1 inch pieces and add to a medium bowl with the BBQ dry rub and oil. Mix until the potatoes are evenly coated and add them to the sheet pan.
Cut the tofu into 1 inch cube and add them to the bowl with the seasoning and oil. Mix the tofu until it is coated with the remaining BBQ dry rub and oil.
Now place the tofu, zucchini, and red onions on the skewers in a repeating pattern. You should be able to repeat this pattern about 3 times, leaving some space between veggies and tofu for even cooking. Add the skewers to the
Generously coat each skewer with your favorite BBQ sauce on each side.
Place the sheet pan in the oven for 45 minutes. Turn everything over halfway through and apply more BBQ sauce to the skewers.
While the sheet pan is baking, make the cashew jalapeno sauce by adding all of the ingredients to a blender.
Add a generous portion of the cashew jalapeno cream to your plate and then add the corn on the cob, potatoes, and skewers on top.

Notes

* You can use a store-bought BBQ dry rub in place of homemade. If you don't have dried parsley, dried thyme, celery salt, or cinnamon on hand, it can be omitted. You'll have plenty left over that you can use for several months before the spices start to lose their flavor.

* If you don't have a tofu press, you can wrap the tofu in paper towels or a clean kitchen towel and press using a heavy object like a large book, a pan with cans of beans in it, or a small cast iron pan.

* Soak cashews in hot water for at least 30 minutes (or overnight if using a regular blender) to soften them before blending.

* I used two whole jalapeños (seeds and all) for a mild heat, but adjust to your spice preference.

Serving suggestion: Add quinoa to make this a bigger meal with a higher protein content.

If you want to make more servings, double the recipe and add another sheet pan to the oven. You can also reduce the amount of potatoes if you want to add more skewers or corn on the cob.

Keyword bbq, corn, potatoes, sheet pan, summer, tofu