Sheet Pan Beef & Broccoli
This Sheet Pan Beef & Broccoli is a super easy vegan weeknight dinner. Everything is made on one sheet pan and served with spicy mayo & chili crunch.
Equipment
Ingredients
- 12 ounces vegan beef crumbles see notes
- 8 ounces broccolini cut in 2" pieces
- 1 small yellow onion cut in half & sliced
- 2 tablespoons oil I used avocado oil
- everything seasoning optional
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sub maple syrup
- 2-3 cloves garlic minced
- 1 tablespoon corn starch
- 2 cups cooked rice
- green onion, chili crunch, spicy mayo optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- To one half of the baking sheet add the beef crumbles, onion & 1 tablespoon of oil. To the other half add the broccolini, remaining tablespoon of oil & a pinch of everything seasoning. Toss everything, making sure the beef and broccoli stay on opposite sides. Place in the oven for 15 minutes.
- Meanwhile, combine the soy sauce, sesame oil, sriracha, rice vinegar, agave & garlic in a bowl. Add the corn starch to a small bowl with 1 tablespoon of water and mix until it is dissolved. Add the corn starch slurry to the rest of the sauce and mix to combine.
- Take the baking sheet out of the oven and pour the sauce over the beef. Toss to coat and toss the broccolini. Place back in the oven for 10 minutes.
- Remove from the oven and add rice to each bowl. Top with the beef, broccoli, green onion, chili crunch and spicy mayo.
Video
Notes
- I got my vegan beef crumbles at Trader Joe's in the refrigerator section. If you buy yours frozen, be sure to thaw them out before baking.
- To make spicy mayo combine 3 parts vegan mayo to 1 part sriracha.
Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 19g | Fat: 12g