Q: Can I make vegan sheet pan dinners ahead of time?

A: Yep! You can chop and season everything the night before. Toss on the tray, keep it in the fridge, and roast when you’re ready.

Q: My veggies get soggy what am I doing wrong?

A: Probably crowding the pan. Give them some space, and don’t pour too much oil.

Q: Do I need parchment paper, or is foil okay?

A: Either works. I like parchment less sticking but foil crisps things up. Your choice!

Q: Is there a good protein to use besides tofu?

A: Chickpeas, tempeh, even cooked lentils work. Sometimes I add nuts for crunch and protein.

Q: How long do leftovers last?

A: Usually 3-4 days. Reheat in the oven or toss in a skillet for the best texture.

Tasty And Simple Vegan Sheet Pan Dinners You’ll Love

Name: Vegan Sheet Pan Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: Chickpeas; Sweet Potatoes; Cauliflower; Bell Peppers; Zucchini

Ingredients

Chickpeas
Sweet Potatoes
Cauliflower
Bell Peppers
Zucchini

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Chop vegetables into uniform sizes.
Place all ingredients on a sheet pan, making sure not to crowd them.
Roast in the oven until tender and crispy, about 25-30 minutes.
Optional: Broil for an additional 1-2 minutes for extra crispiness.
Garnish with fresh herbs or seeds before serving.

Notes

Use parchment paper for less sticking. Feel free to adjust spices and vegetables based on what’s available in your fridge.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg