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Rachel White

Sheet Pan Vegan Dinner Recipe

Sheet Pan Vegan Dinner Recipe delivers roasted vegetables, crispy protein, and easy cleanup in one simple tray meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Mix
  • 2 cups broccoli florets
  • 2 cups potatoes cubed small
  • 1 cup bell pepper sliced
  • 1 cup red onion wedges
  • 1 cup tofu cubed and pressed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Spatula
  • Tray
  • Freezer

Method
 

  1. Heat oven and line a baking sheet for easy cleanup.
  2. Toss broccoli, potatoes, pepper, onion, and tofu with oil and seasonings in a bowl.
  3. Spread everything in a single layer with space between pieces for browning.
  4. Roast until potatoes turn tender and edges become crisp and golden.
  5. Serve straight from the tray or plate neatly for polished assembly.

Notes

Use crowded pans for softer texture or wider spacing for crispier edges. Freeze cooked portions up to 1 month. Reheat on a tray to restore texture. Customize with curry powder, chili flakes, lemon, or different vegetables. Refrigerate leftovers up to 4 days.