Sheet Pan Mu Shu Feature

Moo Shu Vegetables – Sheet Pan Meal

Moo Shu Vegetables is made healthier in this version of one of my favorite take-out dishes. This recipe is completely plant-based, so it’s perfect for vegans, vegetarians, and anyone wanting to eat more veggies. An easy substitute for the classic mandarin pancake makes this an easy and healthy weeknight meal.

Sheet Pan Moo Shu Pinterest

Techniques for perfect Moo Shu Vegetables

  • Roast the veggies. Roasting the veggies with a light coat of ginger sauce gives them an amazing flavor. 
  • Get creative! I kept the ingredient list short for this version to keep it simple, but feel free to add other veggies that you like. Zucchini, squash, bell peppers, or our super crunchy tofu all come to mind as delicious additions. 
  • Use a tortilla. What? A tortilla? Yes, using a ready to cook tortilla brushed with a toasted sesame oil blend is a delicious and easy replacement for a mandarin pancake, saving you a ton of time that would normally be spent rolling out the pancakes. 

Southern & Modern Asian Inspired Dishes

Yield: 8 Tacos

Moo Shu Vegetables

Sheet Pan Mu Shu Feature

This delicious and healthy meal is perfect for an easy weeknight dinner.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 head green cabbage, sliced
  • 5 ounces shiitake mushrooms, sliced
  • 1 bunch green onions, ends removed, thinly slice about 2 inches off the green end for topping
  • 3 carrots, peeled and cut in half lengthwise
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon grated ginger
  • 8 ready to cook tortillas
  • Hoisin sauce, for serving
  • Sriracha sauce, for serving


    1. Adjust racks to 2nd & 3rd positions, then preheat the oven to 450°F
    2. Ginger Sesame Sauce: Stir together 1 teaspoon toasted sesame oil, 1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 teaspoon fresh lime juice, and 1 teaspoon grated ginger.
    3. Bake: Line two baking sheets with parchment paper. On the first baking sheet brush sliced cabbage with half of the Ginger Sesame Sauce from step 2. On the second baking sheet, brush sliced shiitake mushrooms, green onions, and sliced carrots with the other half of the Ginger Sesame Sauce from step 2. Bake at 450°F until vegetables are slightly browned, about 20 minutes, turning and rotating pans once halfway through.
    4. Tortillas: While baking the vegetables, prepare the tortillas. Heat a skillet over medium heat. In a small ramekin, stir together 1 teaspoon toasted sesame oil with 1 tablespoon vegetable oil. Brush oil onto both sides of a ready to cook tortilla. Fry the tortilla until lightly browned on both sides, flipping once halfway through (about 3 minutes total).
    5. To serve: Arrange vegetables in tortilla and top with green onions, hoisin sauce, and sriracha (if desired).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 213mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Leave a comment on the blog, or share a photo on social media and tag @southernandmodern!

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *