Vegan sheet pan dinner has all the best in one pan-roasted golden and tender vegetables packed with nutrients and tossed in an incredibly flavorful marinade. This simple nourishing vegan meal is full of depth flavor and is one the whole family will enjoy (and not only vegans!).
Why It's Yummy
- Quick and easy meal made in one pan - make the marinade, add vegetables to the pan gradually and enjoy a non-hassle vegan dinner meal. As a bonus - less clean up and mess involved!
- Healthy, gluten free and low carb vegan dinner - vegetables cooked in oven have less fat and nutrients than cooked in a pan.
- Lots of flavors - simple marinade enhances the vegetable flavors even more, and here you have plenty of them!
- This is an easy, plant-based dinner that is suitable not only for vegans but to serve it as a side dish to any main course of choice (meat or seafood).
If you like vegan sheet dinners then you should also check out these vegan dinners next: Vegan Red Lentil Soup (Gluten-Free, Dairy-Free), Easy Vegan Chili Recipe, Butternut Squash Broccoli Casserole (Dairy-Free, Vegan), Sweet Potato, Chickpea and Kale Tacos (Vegan).
- Spices - if you don’t have an Italian seasoning mix you can use individual dried herbs such as basil, oregano, thyme, parsley, or rosemary. If you have at least one of them this is a good start.
- Vegetables - use your favorites but as a base, I’d for sure recommend using baby potatoes (or fingerlings, baby red potatoes, baby Yukon golds, or purple potatoes) and then adding other vegetables such as carrots, pumpkin, butternut squash, Brussel sprouts (add these together with potatoes), cauliflower, peas, beetroot, red onion, mushrooms, chunks of eggplants, zucchini. Tofu is another favorite addition of mine.
Preheat oven to 425 F.
Prepare the marinade. Combine all the marinade ingredients in a large mixing bowl.
Add potatoes and toss until they are fully covered in the dressing. Reserve the remaining dressing.
In the bowl with remaining dressing, toss baby bell peppers and asparagus, onions until covered in the marinade.
At 10 minute mark, throw in the peppers and bake along with potatoes for another 20 minutes.
After that, continue with asparagus, onion, and chickpeas and bake for 10 minutes or until veggies are fork-tender and chickpeas golden brown.
Serve with freshly chopped parsley or cilantro and vegan dressing of choice or ranch dressing (non-vegan) on top.
- I like my onions crispy so that is the reason I add them in the last step. But feel free to add them in earlier, along with peppers or potatoes even, so they will be soft and watery once done.
- Serve this with any cooked grains such as rice, quinoa, cauliflower rice.
- For even faster and easier cooking split the vegetables that go at different times between two sheet pans.
- To add more flavor drizzle Quick Sweet and Spicy Tahini Dressing (Vegan), Vegan Nacho Cheese Sauce, or sprinkle Easy Vegan Parmesan Cheese on top!
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Storing, Freezing And Make Ahead Tips
- Make-ahead - vegetables can be cut up to 2 days in advance. Store in an airtight container in the fridge. I don’t recommend cutting the potatoes in advance but if you do, store them in cold water, covered, in the fridge. This will keep them fresh and prevent browning.
- Mix the marinade ingredients and store them covered for up to 3 days in the fridge.
- In case you have any leftovers, place the veggies in an airtight container for about 3 days. Reheat in the oven at 400 F for 10 minutes. I do not recommend microwave for this as the veggies will become soggy.
- Freezing is not recommended as the veggies will not remain crispy and most likely become soggy after reheating.
If you don’t have a sheet pan you can use aluminimum foil or parchment paper instead. Cover the entire oven rack with foil/parchment paper and spread out the veggies as instructed in the recipe. Or you can also bake the vegetables in separate baking dishes but it is better to keep them separated from each other to prevent them beign soggy after baking.
Sheet pan dinners are safe to consume if all the vegetables are washed thoroughly before baking. If you want to add meat to your sheet pan dinner meal it is best to do it separately in batches.
Gluten Free Side Dish Recipes
- Potato Salad Without Eggs
- Avocado Corn Salad
- Gluten Free Latkes (Potato Pancakes)
- Veggie Kabobs In The Oven
- Cajun Corn On The Cob
- Cabbage and Cucumber Salad With Dill
I hope you'll enjoy this vegan sheet pan dinner recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Vegan Sheet Pan Dinner
Sheet Pan Dinner Ingredients
- 4 baby bell peppers cut in half
- 1 lb baby potatoes cut in half
- 1 small yellow or red onion cubed 2 inches or larger
- ½ lb asparagus
- 1 15 oz can chickpeas
- 4 tablespoon olive oil
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- Salt and pepper to taste
- ¼ teaspoon cajun spice
- ½ teaspoon smoked paprika
- Parsley for serving
- Preheat oven to 425 F.
- Prepare the marinade. Combine all the marinade ingredients in a large bowl.
- Add potatoes and toss until they are fully covered in the dressing. Reserve the remaining dressing.
- Lay the potatoes on a sheet pan lined with parchment paper or foil, and bake for 10 minutes.
- In the bowl with dressing, toss baby bell peppers and asparagus, onions until covered in the marinade.
- At 10 minute mark, throw in the peppers and bake along with potatoes for another 20 minutes. After that, continue with asparagus, onion, and chickpeas and bake for 10 minutes or until veggies are fork-tender and chickpeas golden brown. Serve with freshly chopped parsley or cilantro and ranch dressing on top.
This vegan sheet pan dinner was inspired by Crowded Kitchen.