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Vegan Sheet Pan Thanksgiving Dinner

A simple, stress-free vegan Thanksgiving dinner that combines seasonal vegetables and plant-based proteins on one sheet pan for easy cleanup and hearty flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sheet pan meal
  • 1 large plant-based 'turkey' roast Or vegan sausage or protein of your choice
  • 2 cups carrots
  • 2 cups sweet potatoes Cut into similar sizes
  • 2 cups Brussels sprouts Trimmed and halved
  • 1 large red onion Chopped
  • 2 cups squash Any variety works
  • 4 tablespoons olive oil For drizzling
  • 1 teaspoon salt To taste
  • 1 teaspoon black pepper To taste
  • 2 tablespoons fresh or dried herbs (rosemary, sage, thyme) Choose based on preference
  • 4 cloves garlic Chopped
  • 1 tablespoon maple syrup or balsamic vinegar Optional, for added sweetness

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Chop all vegetables into similar sizes to ensure even cooking.
  3. Place chopped vegetables on a large sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and herbs.
  4. If using a plant-based roast, place it on the sheet pan.
  5. Roast the vegetables for approximately 25-30 minutes, checking for doneness midway.
  6. In the last 20 minutes of roasting, add the plant-based protein (if not already included).
  7. Remove from the oven and drizzle with maple syrup or balsamic vinegar if desired.

Notes

Feel free to customize the vegetables and spices based on personal preference. This recipe is a great way to clean out your fridge!