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    Home » gluten free

    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

    Published: Jun 24, 2018 · Modified: Dec 30, 2018 by Richa 111 Comments

    Jump to Recipe   Print Recipe

    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. Vegan Glutenfree Nutfree Recipe. Can be soyfree with chickpea miso. 20 gm of Protein

    Sheet pan roasted veggies and chickpeas in large baking dish with miso maple dressing bowl on bottom left for a weekday Sheet pan Veggie Dinner

    Since Spring I have been favoring Roasted Veggie Meals that are simple to put together and allow easy experimentation with spices, herbs, flavors. I mean look at that gorgeous bowl with Korean Gochugaru, we had the veggies for dinner in wraps just last night. 

    It also helps that most are sheet pan dinners or meals. Toss in spices or herbs, spread on pan, bake and done. Add dressing of choice and serve as is or over greens. Today’s veggies have chipotle pepper  powder and flakes to add flavor and are served with a miso maple dressing. The sweet and sour dressing mellows the heat of the chipotle.  You can also serve the veggies with vegan sour cream or lime crema. Veggies + sunflower seeds + dressing, refreshing, filling and Delicious. Broccoli, Tofu and chickpeas amp up the protein to about 20 g per serve!

    I should probably name this month Eat the veggies! What are your favorite veggie bowls/meals. 

    Sheet Pan Veggie Dinner with Roasted Veggies, Chickpeas, Tofu in a Bowl for our Sheet Pan Veggie Dinner


    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. #Vegan #Glutenfree #Nutfree #Recipe. Can be #soyfree with chickpea miso #VeganRicha

    Do you like veggie bowl meals or would you like other applications of veggies this season. Either Bowls or throw everything in the IP kind of meals have been popular in the house. 

    More Veggie Meals from the blog, 

    • Peanut Butter Roasted Cauliflower Bowl. GF
    • Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
    • Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF
    • Quinoa Cauliflower Bowl with almond Sriracha sauce GF
    • Chili Garlic Tofu Bowl with Vermicelli. GF

    Chickpeas, Tofu, Broccoli, Sweet Potato in a White Bowl with spice bowl on the side Spiced Veggies, Chickpeas, Tofu, Broccoli, Sweet Potato in parchment lined Baking dish, read to be baked

    Roasted Veggies in a white Baking dish, getting dressed in miso maple dressing for Sheet Pan Veggie Dinner

    Sheet Pan Veggie Dinner with Roasted Veggies, Chickpeas, Tofu in a white Bowl over grey napkin and concrete

    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. #Vegan #Glutenfree #Nutfree #Recipe. Can be #soyfree with chickpea miso #VeganRicha
    Print Recipe
    5 from 46 votes

    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. Vegan Glutenfree Nutfree Recipe. Can be soyfree with chickpea miso. 23 gm of Protein!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: fusion, Gluten-free, Vegan
    Keyword: miso maple dressing, sheet pan veggie dinners, vegan sheet pan dinner
    Servings: 3
    Calories: 411kcal
    Author: Vegan Richa

    Ingredients

    • 1 head of broccoli
    • 1 cup (133 g) cubed sweet potato
    • 1.5 cups (164 g) cooked chickpeas or 1 15 oz can drained
    • 1 cup (248 g) tofu (pressed for 10 mins then cubed)
    • 1/2 (0.5 ) red or green bell pepper , sliced
    • 2 tsp oil
    • 3/4 tsp (0.75 tsp) chiotle pepper powder
    • 1/2 tsp (0.5 tsp) chipotle pepper flakes or red pepper flakes
    • 1/2 tsp (0.5 tsp) smoked or sweet paprika
    • 3/4 tsp (0.75 tsp) garlic powder
    • 1/2 tsp (0.5 tsp) onion powder
    • 3/4 tsp (0.75 tsp) salt
    • additional optional spices: dash of black pepper cinnamon, 1/2 tsp oregano
    • 3 tbsp sunflower seeds
    • 3 cloves of garlic finely chopped

    Miso Maple Lime Dressing:

    • 1 tbsp lime juice
    • 1 tbsp miso
    • 1 tbsp water
    • 1.5 tbsp maple syrup
    • a good pinch of salt and paprika/chipotle pepper
    • 1 tsp olive oil optional

    Instructions

    • Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
    • Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
    • Bake at 400 degrees F for 25 minutes.
    • Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
    • Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.
    • Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

    Video

    Notes

    Soyfree: use chickpea miso in the dressing and more chickpeas or veggies instead of tofu.
    Oil-free: Use broth + lime juice instead of oil on the veggies. 
     
    Nutrition is 1 of 3 serves

    Nutrition

    Nutrition Facts
    Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
    Amount Per Serving
    Calories 411 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1g6%
    Sodium 693mg30%
    Potassium 828mg24%
    Carbohydrates 52g17%
    Fiber 12g50%
    Sugar 15g17%
    Protein 20g40%
    Vitamin A 7500IU150%
    Vitamin C 111mg135%
    Calcium 203mg20%
    Iron 4.8mg27%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    « 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
    Instant Pot Vegan Chili – Red Lentil Chili »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Barbara

      May 03, 2021 at 8:07 pm

      5 stars
      I have made this several times and usually use whatever vegetables I have on hand. I have subbed cannelini beans (white kidney) for the chick peas. Also subbed in red pepper, mushrooms, green beans. Toasted sesame seeds for the sunflower seeds. I serve over rice with 3x sauce. Very flexible and everyone loves it. A great go to for meatless Mondays or the vegetarians/vegans in your life.

      Reply
      • Vegan Richa Support

        May 11, 2021 at 3:27 pm

        Delicious ! love the extra toasting step – so worth it

        Reply
    2. Fran Stowe

      April 11, 2021 at 3:57 pm

      5 stars
      I’ve made this sheet pan vegetable recipe, subbed in halloumi instead of tofu, it was a great hit with everyone, vegetarian and meat eaters! Will definitely make again…. soon! Tonight maybe?!

      Reply
      • Vegan Richa Support

        April 13, 2021 at 10:18 pm

        Excellent , thank you

        Reply
    3. Marilyn

      March 31, 2021 at 5:48 pm

      Would tempeh work in place of tofu?

      Reply
      • Vegan Richa Support

        April 02, 2021 at 6:46 pm

        Absolutely

        Reply
    4. Lori

      February 27, 2021 at 6:50 pm

      5 stars
      I haven’t even tried this yet but I know it’ll be amazing. These are my favorite meals, hands down. I’m thinking if I make a side of some black rice or maybe farro, I can stretch this to four servings (two for supper, and two for lunch!). IF I don’t eat it all right out of the pan!

      Reply
      • Vegan Richa Support

        March 01, 2021 at 11:49 am

        oh – tasty idea

        Reply
    5. Sherry Petersen

      February 23, 2021 at 5:16 pm

      I wish the information super highway had smell-o-vision! This is an AMAZING dish! I paired it with couscous, cherry tomatoes, and sliced oranges. Yup! A true keeper!

      Reply
      • Vegan Richa Support

        February 23, 2021 at 7:09 pm

        🤣 😆

        Reply
    6. Keren Paquette

      January 20, 2021 at 2:24 pm

      5 stars
      Been making this weekly!! love it and love having it for leftovers! Thank you for another great recipe!

      Reply
    7. Mackenzie

      January 14, 2021 at 1:41 pm

      5 stars
      One of my all time favorite recipes and our go-to if we don’t know what to make any given night! 🙂

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:57 pm

        Always good to have a few of those recipes up your sleeve

        Reply
    8. Maneta

      December 29, 2020 at 4:37 pm

      5 stars
      Yum! Yum! Yum! This was absolutely scrumptious! I didn’t have the exact veggies, but the spice blend & dressing was unbelievable on what I had! Thank you for sharing such a simple, yet flavored-packed dish <3

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:13 am

        I’m glad that you modified & enjoyed! thanks for stopping by

        Reply
    9. Amy

      September 19, 2020 at 6:00 pm

      5 stars
      I have gotten to the point that when I make something from this blog I just print it to keep in my favorite recipes binder cause I know I will love it and want to make it again. My picky veggie husband got excited when eating this. Super easy to make. Flavors on point. Ate it with quinoa. Thank you so much for your recipes!!

      Reply
    10. Danielle

      September 15, 2020 at 6:43 pm

      5 stars
      Great flavors and easy to make!

      Reply
    11. Kim

      July 30, 2020 at 5:26 pm

      5 stars
      I love this recipe!! I offer virtual Lifestyle as Medicine programs and we have used this recipe a few times as a great example of a simple, whole-foods & nutrient-packed dinner. I like to make a double batch and save extra for delicious leftovers. THANK YOU!! 🙏💝

      Reply
      • Vegan Richa Support

        August 01, 2020 at 12:40 pm

        thank you for stopping by. that’s super

        Reply
    12. Ian Winn

      July 12, 2020 at 6:18 pm

      5 stars
      Wow! Thank you for bringing this into my life! Sweet, salty, spicy, sour…it is literally the best thing I have ever eaten. I make it at least once per week and can’t get enough!

      Reply
      • Vegan Richa Support

        July 12, 2020 at 8:26 pm

        I’m so glad you enjoyed this! Thank you for the review!

        Reply
    13. Sabine

      June 13, 2020 at 6:41 pm

      Made this today. Sooo delish! A bit on the spicy side, but so very flavorful. Even the otherwise picky teen loved it. Best of all, easy and quickly made. Definitely will be a staple!

      Reply
    14. Brooke Wheeler

      April 29, 2020 at 4:32 pm

      5 stars
      This was soooo good! The best was the dressing! I will definitely be putting it on everything! I didn’t have a lime so I used lemon juice and it was great!

      Reply
      • Vegan Richa Support

        April 29, 2020 at 7:07 pm

        I’m so glad you enjoyed it!

        Reply
    15. Brittany Clay

      April 22, 2020 at 8:42 am

      5 stars
      Absolutely delicious meal!!! The sunflower seeds were a perfect amount of crunch. New to plant-based and this will be in my new dinner rotation.

      Reply
    16. Brian Farley

      March 25, 2020 at 6:15 pm

      5 stars
      When I saw the list of ingredients I almost passed on this one because I was pressed for time, but sure glad I didn’t. I made it for the second time in 2 weeks and the second time went more quickly. I didn’t have sunflower seeds or maple syrup, but pumpkin seeds and agave syrup were decent substitutes. Definitely sharing this with friends and family.

      Reply
      • Richa

        March 26, 2020 at 3:49 pm

        awesome

        Reply
    17. Laura

      March 10, 2020 at 4:10 am

      5 stars
      Turned out delicious! Never thought of roasting chickpeas and tofu with veggies before. Rave reviews in my household.

      Reply
    18. Paulette

      March 03, 2020 at 3:59 pm

      5 stars
      Absolutely delicious! And, easy! Thank you.

      Reply
    19. Alex

      February 10, 2020 at 2:27 pm

      This looks tasty, I’m eager to try it. What kind of miso did you use? I’m not sure what colour is best.

      Reply
      • Richa

        February 10, 2020 at 2:58 pm

        mellow miso(white)

        Reply
        • Alex

          February 11, 2020 at 4:13 pm

          Thank you! Will be trying it this week ~

          Reply
    20. Keren

      January 15, 2020 at 4:37 am

      5 stars
      Made this now with exactly the ingredients in the original recipe: sensational! I can’t believe all this deliciousness.

      Reply
      • Richa

        January 15, 2020 at 11:07 am

        awesome

        Reply
    21. Mary

      November 24, 2019 at 1:48 am

      5 stars
      My daughter-in-law made this for us two nights ago and it is delicious! My husband and I had the leftovers last night over rice. It has such a tasty sauce. Thanks for a great recipe.

      Reply
      • Richa

        November 24, 2019 at 12:06 pm

        yay!

        Reply
    22. Heather

      November 03, 2019 at 1:59 am

      Made this for dinner tonight – so delicious with that marinade. Thank you!

      Reply
      • Richa

        November 03, 2019 at 8:12 am

        awesome!

        Reply
    23. Evan

      September 24, 2019 at 6:05 am

      5 stars
      Quick and simple meal – turned out great! I subbed butternut squash for the sweet potatoes and it worked well.

      Reply
      • Richa

        September 24, 2019 at 9:55 am

        yay!

        Reply
    24. Nick Hinkell

      August 30, 2019 at 9:25 pm

      5 stars
      Delicious! We made a double recipe and toned down the spice a bit for our toddler (our chipotle chili is unreasonably hot) and it was excellent. Just as good as the recipe’s we’ve made out of your cookbook (which everyone should buy if they haven’t already). Thanks for another delicious dinner, Richa!

      Reply
      • Richa

        August 30, 2019 at 11:21 pm

        awesome!

        Reply
    25. Heather

      August 27, 2019 at 3:11 pm

      5 stars
      This is a wonderful recipe! I made it for the second time today, and doubled the recipe so there would be extras to freeze.

      Reply
      • Richa

        August 27, 2019 at 6:49 pm

        awesome!

        Reply
    26. arj

      August 05, 2019 at 5:07 am

      5 stars
      Another fab recipe from Vegan Richa! I love how versatile all of her recipes are. I followed the spice and dressing instructions, but easily subbed in veggies I had on hand, including fresh-picked green beans from my garden. 🙂 I pre-marinated the tofu for awhile before adding to the rest of the veggies to roast. The full 1/2 tsp of crushed red pepper made it too spicy for my kid, so next time I’ll reduce or omit. I served the dish with couscous. Yummy, satisfying, and so easy. Thank you! p.s. I loved having leftovers for lunch the next day, which I put over shredded red cabbage for a hardy salad. I’m especially in love with the dressing. If you’re making this dish, don’t skip it!

      Reply
      • Richa

        August 05, 2019 at 10:12 am

        Awesome! yes you can change up the spices and herbs in the veggies. Just some italian herbs with smoked paprika , or garlic, black pepper and fresh herbs also work really well

        Reply
    27. Wendy

      June 09, 2019 at 6:36 am

      5 stars
      This was so good and so high protein. I am trying to eat less carbs and more protein and this fit right in.

      Reply
      • Richa

        June 09, 2019 at 11:42 am

        awesome!

        Reply
    28. Liz

      April 21, 2019 at 3:19 pm

      5 stars
      This recipe is so delicious. So filling and easy to make. I made this for my Easter dinner and can’t wait for left overs tomorrow night. I look forward to making this for family. You did an amazing job putting the flavors together. Thank you!

      Reply
      • Richa

        April 21, 2019 at 4:39 pm

        awesome!! thanks!

        Reply
    29. Natalie

      March 06, 2019 at 11:57 am

      5 stars
      So yummy, we have this regular now as it’s so yummy and easy to make! Thank you

      Reply
      • Richa

        March 06, 2019 at 12:02 pm

        Awesome! thanks!

        Reply
    30. Tiffany

      January 16, 2019 at 4:47 pm

      5 stars
      This is awesome!! So delicious!! I only had a lemon, so I used that, I don’t like chipotle, so I used a Penzey BBQ spice blend. I know the flavor profile changed. I would totally make this again!!

      Reply
      • Richa

        January 16, 2019 at 4:50 pm

        nice!

        Reply
    31. Keren

      December 31, 2018 at 4:22 am

      5 stars
      I’m absolutely loving this, just had another portion for lunch. I didn’t have all the vegetables specified in the recipe, so used a whole onion, cauliflower, sweet potato, fennel and turnip. For the rest I followed the recipe exactly. So delicious and I will make it again.
      What would you suggest, Richa, I do with leftover sauce? Thanks for a fabulous blog.

      Reply
      • Richa

        December 31, 2018 at 11:56 am

        awesome! refrigerate it. it will be good for a week. use on salads or more roasted veggies

        Reply
        • Keren

          January 06, 2019 at 3:33 am

          Great. I roasted a whole bunch of root vegetables: onion, sweet potato, whole garlic cloves, turnip, kohlrabi and fennel. Added a good olive oil (the sauce had none), a bit of salt and some red pepper flakes. Very tasty, thanks for another great recipe, Richa.

          Reply
          • Richa

            January 06, 2019 at 12:06 pm

            awesome!

            Reply
            • Keren

              March 12, 2019 at 7:15 am

              5 stars
              Second try: regular potatoes, broccoli, 1 red onion (there’s no onion powder to buy where I live) your chickpea tofu and regular tofu. Incredible! This is a recipe to cherish, Richa. All the best.

            • Richa

              March 12, 2019 at 10:53 am

              yay! sounds like a great combination!

    32. Shannon

      December 29, 2018 at 7:33 am

      Is the miso, miso paste? Thanks!

      Reply
      • Richa

        December 29, 2018 at 12:22 pm

        yes

        Reply
    33. Jude Franklin

      November 29, 2018 at 5:17 am

      5 stars
      Thanks for the great recipe. We are having leftovers tomorrow as well.

      Flavours are awesome and everything tasted great!

      Reply
      • Richa

        November 29, 2018 at 10:12 am

        awesome!

        Reply
    34. Dee

      September 29, 2018 at 7:57 am

      This recipe looks delicious 😋 planning to make this for lunch, wanted to make sure if I hv to use uncooked chickpeas or boiled ones.

      I tried cauliflower- sweet potatoe, chickpeas tikka wrap for lunch it was delicious, big thumbs up 👍

      Reply
      • Richa

        September 29, 2018 at 12:16 pm

        they are cooked.

        Reply
    35. Megan

      September 13, 2018 at 4:29 pm

      5 stars
      We made this last night and my husband said “can we just make this every night?” That’s how good this was!

      I love this recipe because you really don’t have to follow it exactly. We switched up some veggies and some of the spices, as well as used agave instead of maple syrup, because we didn’t have all of the ingredients on hand but there are so many things here that are easily swapped!

      Reply
      • Richa

        September 13, 2018 at 5:09 pm

        awesome!!

        Reply
    36. K

      September 12, 2018 at 3:23 pm

      This was so good! Makes good leftovers for work. Serve it with some rice. Nice quick, easy mom dinner.

      I used tahini because I didn’t have miso and used pepitas instead of sunflower seeds 🙂

      Reply
    37. Rae

      August 22, 2018 at 8:43 pm

      5 stars
      This is so delicious all the way around—the spice, the dressing, the veggies, the tofu. Perfect!

      We subbed veggies for what we had on hand. Cauliflower for broccoli and green beans for peppers. Yum!

      Reply
      • Richa

        August 22, 2018 at 10:55 pm

        awesome!!

        Reply
    38. Cassie Autumn Tran

      July 27, 2018 at 4:11 pm

      What a glorious sheet pan dish! The miso maple sauce probably taste delicious with other recipes like salads and even tofu scrambles!

      Reply
    39. Katrina

      July 22, 2018 at 2:09 pm

      5 stars
      This was insanely delicious – both with and without the dressing. The house smelled so fragrant. And I just loved the roasted chickpeas…and the broccoli…and the tofu…Yum!

      Reply
      • Richa

        July 22, 2018 at 3:10 pm

        Awesome!

        Reply
    40. Pam

      July 17, 2018 at 3:10 pm

      Anything to sub for the miso? I can’t find it anywhere. Tamari?

      Reply
      • Richa

        July 17, 2018 at 6:18 pm

        yes

        Reply
    41. Amy

      July 08, 2018 at 10:57 pm

      5 stars
      Made it!!! It was so delicious 😋 next time I may add some more veggies like muhrooms. The spice mix and dressing are perfect though not changing that!!

      Reply
    42. tiffani

      July 08, 2018 at 6:20 pm

      5 stars
      This is one of my favorites yet! I doubled the recipe and added mushroom, onion, and snap peas to the veggies instead of doubling broccoli and red pepper. The tofu is great in here. I doubled the dressing and blended it in the Ninja , it came out perfect ! Thank you for sharing this beatiful creation.

      Reply
      • Richa

        July 08, 2018 at 9:30 pm

        Awesome! Yes its such a hearty meal and flexible with whatever spice blends you want to use.

        Reply
    43. Lea

      July 08, 2018 at 5:28 pm

      5 stars
      So day 2 and the first vegan dish I’ve served to my family and they absolutely loved it! I was so worried mainly because of the transition for them but the flavors work so well. I can totally get used to this! Thank you!

      Reply
      • Richa

        July 08, 2018 at 9:30 pm

        Thats awesome! As you transition, there will be some meals that might not work out for everyone. And thats ok. Everyone has different flavor and texture preferences. Keep note of what is loved to have a set of fall back vegan meals.
        I dont like certain veggies like okra, so if someone served me a really really good dish but it had okra in it, i might not be able to finish the meal 🙂 not a problem with the food, just my preference. 🙂

        Reply
    44. Lea

      July 07, 2018 at 8:47 am

      New to your site and today is day 1 of cold turkey going vegan. What does (pressed for 10 mins then cubed) mean for tofu?

      Reply
      • Richa

        July 07, 2018 at 10:40 am

        Awesome! you can use a tofu press(its a small kitchen gadget), or cover the tofu in paper towel then a kitchen towel and place heavy books/objects (few lbs) on it to remove the excess water. You also can find already pressed tofu that is vacuum packed rather than in water as that means no pressing time. Also if you have any questions, i am much faster to respond on my facebook page messaging (https://facebook.com/veganricha ). If you havent already, also join some vegan facebook groups (local or general). Support during the initial transition is very helpful and makes it smoother and easier. Good luck!

        Reply
    45. Caroline

      July 06, 2018 at 8:02 pm

      5 stars
      I made this and took to work for lunch, that dressing is to die for. Definitely making again! Thank you for your wonderful recipes.

      Reply
      • Richa

        July 06, 2018 at 11:07 pm

        awesome!

        Reply
    46. Carol

      June 28, 2018 at 10:23 pm

      5 stars
      So Good!! My husband and nine year old boy gave this meal a huge thumbs up when I prepared it for dinner last night. I made a double batch as I had all ingredients except sunflower seeds so I used pumpkin seeds. They had leftovers cold over lettuce today and said it was amazing. Thank you for your recipes. 😊

      Reply
      • Richa

        June 28, 2018 at 10:31 pm

        yay! Awesome!

        Reply
    47. Dane and Sian

      June 28, 2018 at 6:05 am

      5 stars
      Turned out great! Thanks for another awesome recipe. 🙂

      Reply
    48. Colleen

      June 25, 2018 at 12:09 pm

      This looks great and I may make it tomorrow. I’ve enjoyed all of your recipes that I’ve tried so far. I confess I check to see what you have made almost every day and browse your past recipes any time I have time.

      Reply
      • Richa

        June 25, 2018 at 1:13 pm

        Thanks!!

        Reply
    49. Adriana

      June 25, 2018 at 11:41 am

      I don’t see where it says to add the chickpeas…. with the veggies or with the sunflower seeds?

      Reply
      • Richa

        June 25, 2018 at 11:47 am

        oops yes with the veggies

        Reply
    50. Jennifer M

      June 24, 2018 at 7:28 pm

      This looks yummy!! My husband is allergic to chickpeas (and lentils for that matter). What do you think would be a good sub for the chickpeas? Would canned cannelini beans or navy beans work?

      Reply
      • Richa

        June 24, 2018 at 10:35 pm

        yes those beans should work. Some beans will tend to dry out more than others, but there is the dressing to compensate. Also using a stoneware baking dish helps will a better roasted bean result

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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