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February 17, 2022

Vegan 'Beef' and Broccoli Sheet Pan Dinner

Make this quick and easy Vegan 'Beef' and Broccoli Sheet Pan Dinner in just 35 minutes. This high-protein dinner is flavorful and nutritious. Perfect for a busy weeknight.

Vegan Beef and Broccoli Sheet Pan Dinner

Dinner on a sheet pan.

There's nothing better than finishing dinner and then realizing that you barely have any dishes to do. (What an adult thing of me to say.)

Anyways. With this dish, you'll only have a few dishes. And you'll have a tasty, high-protein, high-fiber meal to enjoy.

This dish is reminiscent of Korean Beef and Broccoli.

It's got the sesame and rice flavors. And the broccoli. For the beef, we're using tempeh, which is a block of fermented soy beans.

Don't let the tempeh scare you - this stuff barely has a taste. And you flavor it with a delicious sauce.

Plus, tempeh is so good for you! Since it's fermented you get all the gut-healing benefits of any fermented food. And it's high-protein so you'll be left feeling full and satisfied.

Why I love this Sheet Pan Dinner

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free and refined sugar-free.
  • Made on a sheet pan — all you need is a baking sheet. And maybe a bowl. But, really, there aren't many dishes
  • Protein and veggies — this dish is very filling with lots of protein and fiber. Plus you get the benefits of all the micronutrients in the broccoli

Vegan Beef and Broccoli Sheet Pan Dinner

Ingredient Notes & Substitutions

  • Tempeh: tempeh is made from fermented soy beans. It is great for your gut and high in protein. You can find it in the refrigerated section of the grocery store in the vegetarian section. You could also make this recipe with tofu.
  • Broccoli
  • Liquid Aminos: you can also use tamari. Or if you aren't gluten-free you can use soy sauce.
  • Tahini: tahini adds flavor and a sesame seed taste, contributing to the Korean beef theme. If you don't have tahini you can sub almond butter.
  • Garlic: you can sub garlic powder.
  • Maple Syrup: you can sub date syrup.
  • Rice Vinegar: rice vinegar add some acid and gives the dish a Korean flair. If you don't have rice vinegar, use a splash of apple cider vinegar or another white vinegar.
  • Spices: pepper, ginger, and cayenne
  • For Garnish: Sesame Seeds, Green Onions
  • Cooked White Rice: this is optional, but if you have some leftover rice or want to put on a pot while the tempeh and broccoli are cooking, rice is a perfect addition.

Vegan Beef and Broccoli Sheet Pan Dinner Ingredients

How to make this Vegan 'Beef' and Broccoli Sheet Pan Dinner

Step 1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

Step 2. Chop the broccoli and slice the tempeh. Place in a large bowl. Set aside.

Step 3. In a medium bowl, mix the liquid aminos, tahini, garlic, maple syrup, rice vinegar, pepper, ginger, and cayenne.

Step 4. Add the marinade to the bowl with the broccoli and tempeh. Toss to coat.

Step 5. Transfer the tempeh and broccoli to the baking sheet and bake for 20-25 minutes, until the broccoli is cooked.

Step 6. Remove from the oven. Garnish with sesame seeds and chopped green onions. Serve with white rice, if desired. Enjoy!

Recipe Prayer

Thank you God for this easy dinner recipe. Bless this food and the people we eat it with. Amen.

Vegan Beef and Broccoli Sheet Pan Dinner

Related Recipes

Looking for more easy meatless dinner recipes? I've got you:

Tried this recipe?

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Vegan 'Beef' and Broccoli Sheet Pan Dinner

Make this quick and easy Vegan 'Beef' and Broccoli Sheet Pan Dinner in just 35 minutes. This high-protein dinner is flavorful and nutritious. Perfect for a busy weeknight.

Author:

Elizabeth

Serves:

4

Prep:

15

min

cook:

20

min

total:

35

min

Ingredients

  • 2 8-Ounce Blocks Tempeh, thickly sliced
  • 3 Broccoli Crowns, chopped
  • 1/3 Cup Liquid Aminos
  • 1/4 Cup Tahini
  • 6 Cloves Garlic, minced
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Rice Vinegar
  • 1/2 Teaspoon Pepper, to taste
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Cayenne
  • For Garnish: Sesame Seeds, Green Onions
  • Cooked White Rice, to serve

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Chop the broccoli and slice the tempeh. Place in a large bowl. Set aside.
  3. In a medium bowl, mix the liquid aminos, tahini, garlic, maple syrup, rice vinegar, pepper, ginger, and cayenne.
  4. Add the marinade to the bowl with the broccoli and tempeh. Toss to coat.
  5. Transfer the tempeh and broccoli to the baking sheet and bake for 20-25 minutes, until the broccoli is cooked.
  6. Remove from the oven. Garnish with sesame seeds and chopped green onions. Serve with white rice, if desired. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography