Vegan Sheet Pan Thanksgiving Dinner

A complete and festive vegan Thanksgiving feast cooked on a single sheet pan, featuring savory stuffing, roasted vegetables, and seasoned tofu for a stress-free holiday meal.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Stuffing Base

2 ribs celery chopped
1/2 medium yellow onion chopped
2 cloves garlic minced or pressed
1/4 cup vegetable broth
1/4 cup vegan heavy cream such as oat cream, cashew cream, soy cream, or full-fat coconut milk
2 tablespoons vegan butter melted
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon powdered sage
1/4 teaspoon black pepper
8.5 oz sourdough bread gluten-free bread if preferred, cut into 1 inch cubes

Tofu Marinade

1/4 cup nutritional yeast
2 tablespoons olive oil melted
2 tablespoons soy sauce gluten-free if preferred
1 teaspoon garlic powder

Tofu

1 block extra-firm tofu 350g/ 12.3oz, pressed and torn into chunks

Vegetables

12 oz baby potatoes halved and larger ones quartered
2 large carrots 9.7oz/ 275g, peeled and sliced
1 tablespoon olive oil
1 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper

Green Beans

9 oz green beans ends trimmed
1 teaspoon olive oil
1 pinch salt and pepper
1 pinch black pepper

Equipment

Baking sheet
Tofu press
Mixing bowls

Method

Prepare the Tofu

Drain the extra-firm tofu. Press it for 15 to 30 minutes using a tofu press or a DIY method (placing it between paper towels and under heavy objects) to remove excess water. This step is vital for flavor absorption and texture.

Preheat Oven & Prep Pan

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet (at least 11"x17") or use two smaller ones to avoid overcrowding.

Make the Stuffing Base

In a large bowl, combine the chopped celery, onion, minced garlic, vegetable broth, vegan heavy cream, melted vegan butter, thyme, rosemary, salt, sage, and black pepper. Mix well. Add the sourdough bread cubes and gently toss to coat them evenly. Let the mixture sit for 10-15 minutes to allow the bread to absorb the flavors.

Season the Tofu

Once pressed, tear the block of tofu into bite-sized, irregular chunks (this texture is key for a turkey-like feel and better sauce adhesion). In a separate medium bowl, whisk together the melted olive oil, soy sauce, and garlic powder. Add the torn tofu pieces and gently fold with a spatula to ensure they are well-coated. Set aside.

Season the Vegetables

In another medium bowl, combine the halved and quartered baby potatoes and sliced carrots. Add 1 tablespoon of olive oil, 1 teaspoon of dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.

Initial Bake

Arrange the seasoned stuffing mixture onto one-quarter of the prepared baking sheet, pressing it gently into a rectangular shape. Place the seasoned tofu chunks on the next quarter. Spread the seasoned potatoes and carrots across the remaining half of the baking sheet. Bake for 20 minutes.

Prepare Green Beans

While the first batch bakes, prepare the green beans. Use the same bowl you used for the potatoes and carrots. Add the trimmed green beans, 1 teaspoon of olive oil, and a pinch of salt and pepper. Toss to coat.

Finish Baking

Remove the baking sheet from the oven. Gently push the potatoes and carrots to occupy one-quarter of the pan. Add the seasoned green beans to the remaining quarter. Return the sheet pan to the oven and bake for another 15-20 minutes. The dish is ready when the green beans are crisp-tender, the potatoes and carrots are easily pierced with a fork, and the stuffing has a lightly browned, slightly crisp edge. The tofu will be tender and juicy right out of the oven, becoming firmer as it cools.

Notes

Nutrition information is estimated based on common ingredients and serving sizes and may vary.