My friend Jade recently told me about sheet pan dinners and I knew I had to make a colourful vegan sheet pan dinner! I love how flexible they are – you can prep all the veggies ahead of time, include it in batch cooking, or throw one together based on whatever you have around. For me, the main goal was to include everything necessary for a healthy meal: good fats, complex carbohydrates, protein, and veggies. As long as you’re sure to include all of those aspects into your adaptation, you’re good to go!
I don’t eat soy so the protein bit was a bit tricky. I don’t like my beans super crunchy so I didn’t want to include any. Luckily hemp and chickpea tofu are A Thing now! If you don’t already have a favourite, trusty recipe, I used this recipe from Vegan Richa to make the chickpea tofu. If you do too, take out 2 tbsp of water and put in 2 tbsp of coconut aminos instead. Feel free to use your favourite style of tofu though. I like that chickpea tofu doesn’t have to be marinated because you’ve already mixed the flavour into it when you made it.
I had quite an interesting experience while testing this recipe! I’ve always thought that I might be a little bit allergic to lavender but now I know beyond a doubt that I’m most certainly a lot allergic to lavender. All it took was eating a few pieces to get a reaction going! I couldn’t eat the rosemary-lavender version because of that but my family vouches for the tastiness. I made a second version with chive-thyme seasoning and it was pretty awesome as well. I love the comforting taste of chives. The flexibility of the seasoning will be handy when fresh herbs are available because you can just sub in whatever you have on hand for a kitchen sink vegan sheet pan dinner.
Here’s some of the benefits of the foods I chose to use:
Sweet potato: One of the highest plant sources of beta-carotene, which gets converted into vitamin A. They’re also an excellent source of vitamin C, Manganese, and vitamin B6.
Broccoli: Helps with chronic inflammation, among many other benefits. A great source of vitamin K and vitamin C.
Purple carrots: Contains more of the antioxidant anthocyanin due to their purple colour. An excellent source of vitamin A and a good source of vitamin K, vitamin B6, and vitamin C.
Rosemary: Excellent for memory, as well as containing many antioxidants and essential oils that have a number of benefits, including helping with inflammation.
Lavender: Has calming properties, making it good for anxiety and depression. It also has anti-inflammatory properties. (Possibly avoid using internally if you’re pregnant or suspect you’re allergic 😉 )
I meant to include pumpkin seeds but I forgot! I used them in attempt #3, with the chives and thyme. Some of them on the edges of the pan burnt so try to keep seeds/nuts away from the edge of the pan if you use them. I thought they added a nice crunch. See the recipe notes for the chive/thyme option.
I took the time to lay all the veggies out row by row and then drizzle with oil but if that’s not your jam, that’s cool too. Sometimes we just want quick and dirty. I certainly did for my second attempt, after I recovered from the lavender incident. I had enough veggies left to do a second tray where I just threw all the chopped veggies into a bowl and tossed with the seasoning oil. Nice and easy! I put instructions for both options in the recipe
Rainbow Vegan Sheet Pan Dinner
- 1 small beet peeled and diced
- 1 small sweet bell pepper diced
- 1 small sweet potato peeled and diced
- 1 small broccoli crown chopped
- 1 large carrot chopped
- 1 large onion diced
- 1/2 cup raw pumpkin seeds optional
- 1/2 block chickpea tofu
- 2 tbsp coconut oil
- 1 tsp lavender buds dried
- 1 tsp rosemary dried
- Line a sheet pan with parchment paper and preheat the oven to 425 degrees Fahrenheit.
- If you haven’t already, prepare your veggies and the tofu. Add the beet, bell pepper, sweet potato, broccoli, carrot, onion, tofu, and pumpkin seeds (if using) to a large bowl if you want to do this the quick way. Option 2: line up the veggies, pumpkin seeds, and tofu on the parchment paper.
- Melt the coconut oil over the stove or in the microwave in a small bowl. In a spice grinder, grind the lavender and rosemary until coarse. Add the lavender, rosemary, cinnamon, salt, and pepper to the coconut oil bowl. Stir together until combined.
- Pour the coconut oil seasoning mixture into the large bowl with the veggies. Mix until well combined. Option 2: Drizzle the coconut oil seasoning onto everything on the sheet pan. If like me, you’re not great at drizzling, use a basting brush to spread the oil.
- Place the sheet pan in the oven and cook for 12-16 minutes (depending on your oven). I cooked them for 14 minutes. We want them to be roasted without starting to burn.
- Let it cool down and then enjoy! For a bowl style meal, use a sauce like my creamy cashew sauce for a tasty finishing touch.
- 1 tsp chives
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp smoked paprika