Sheet Pan Thanksgiving Dinner (Vegan)

This holiday season take some stress off your shoulders and make this easy no-fuss Thanksgiving Sheet Pan Dinner! Lentil Walnut Loaf, green beans, roasted sweet potatoes, AND vegan stuffing all on one pan! Jump to Recipe

Make Thanksgiving stress-free with this Vegan Thanksgiving Sheet Pan Dinner

Sometimes you just need a whole spread that you can make on the same day and have it ready for a big event. Meet this golden ticket of a Thanksgiving sheet pan dinner. A dinner that will come together within a day without leaving you exhausted before the family even arrives! And it still tastes like you spent three days making it!

You can pre-make some portions of the Thanksgiving sheet pan dinner recipe if you like. You can also split it up and cook everything in a different pan or sheet.

I serve the beans and lentil loaf with my 1 pan vegan gravy! I made this whole Thanksgiving spread and photographed it on the same day! Photos need to be finished before 4 pm and I started around 11:30 am with breaks and photography in between. Overall it will not take more than an hour of active time and 2.5 to 3 hours start to end if you have all the ingredients! That is pretty good for a one main + three sides holiday sheet pan feast!

Use a sheet that is atleast 12 by 17 inch and has a atleast one inch a tall side

Print Recipe

5 from 3 votes

Sheet Pan Thanksgiving Dinner Vegan 1 Pan

This holiday season take some stress of your shoulders and make this easy no-fuss Thanksgiving Sheet Pan Dinner! Lentil Walnut Loaf, green beans, roasted sweet potatoes AND vegan stuffing all on one pan. Use 12 by 17 inch Or larger sheet , serves 2-4

Prep Time25 mins

Cook Time1 hr 15 mins

Total Time1 hr 40 mins

Course: dinner

Cuisine: American

Keyword: Thanksgiving dinner vegan, vegan sheet pan dinner

Servings: 4

Calories: 525kcal

Author: Vegan Richa

Ingredients

Lentil Loaf Ingredients

• 15 oz (425.24 g) can of lentils drained or 1.5 cups cooked
• 1/4 cup (40 g) finely chopped onions
• 2 cloves garlic finely chopped
• 1/3 cup (78.86 g) chopped walnuts or pecans finely chopped
• 2 tbsp Italian herbs or use 1/2 each of thyme ground sage rosemary and oregano
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1/2 -3/4 tsp salt depending on whether the breadcrumbs and lentils are already salted or not
• 1 tbsp ketchup
• 2 tsp soy sauce or tamari
• 2 tsp flax seed meal mixed with 1.5 tbsp water
• 1/3 - 1/2 cup (90 g) breadcrumbs

Glaze

• 1/4 cup (60 g) ketchup
• 2 tsp maple syrup
• 2 tsp balsamic vinegar

For the stuffing

• 1/2 cup (1/2 ) chopped onion
• 1/2 cup (1/2 ) chopped celery
• 1/2 cup chopped mushrooms
• 2 cups cubed toasted bread the cubes should be really small
• 2 tbsp vegan butter melted or oil
• 1/2 tsp thyme
• 1/2 tsp dried basil
• 1/2 tsp dried sage
• 1/2 tsp rosemary
• 1/2 tsp salt + dash of black pepper
• broth or water as needed

For the Sweet Potatoes

• 2 cups peeled cubed sweet potato or use butternut squash or other winter squash not larger than 3/4 inch, easily scaled up to 3 or 4 cups. Double the herbs and salt.
• 2 tsp oil
• 1/3 tsp salt
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/2 tsp rosemary
• 1/8 tsp black pepper

For the green beans

• 2 cups green beans chopped to about 2/3 inches
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onions
• 1/3 tsp salt
• dash of pepper
• 1/2 tsp thyme
• 2 tsp Oil as needed

Instructions

• Grease a large greased baking sheet really well
• Sweet Potatoes: In a bowl mix all the ingredients listed under sweet potatoes until combined. Transfer to the middle of the baking sheet.
• Stuffing: On one side mix the onions, celery, and mushrooms for the stuffing with 1 tbsp oil/ butter, dash of salt, and black pepper and spread it out evenly.
• Green Beans: On the other side of the baking sheet mix the onions and mushrooms with a good dash of salt and 1 tsp oil (but dont add the beans yet)
• Lentil Loaf: In a bowl (reuse the bowl you used for the sweet potatoes) add all of the ingredients besides breadcrumbs for the lentil loaf and mix really well. Mash at least 1/3 of the mixture really well and add in 1/3 cup of breadcrumbs and mix in. If the mixture is really wet add in more breadcrumbs. I also add a tbsp of flour or oats depending on the texture and how much water the lentils brought into the mix.
• Mix really well and shape into 2 small loaves which you place on the sheet pan. Brush the loaves with oil. Put the sheet pan into the oven and bake for 25 min at 400F(204 C). After 20 minutes move the mushroom celery mixture around a little bit and bake for another 5 minutes. Remove the sheet pan
• Sweet potatoes should be done by now, move them off the sheet pan. Toss in the green beans into the mushroom onion mixture adding in more thyme salt and pepper and a tbsp of oil and toss well to coat. Corner them into one side of the sheetpan.

  Add your breadcrumbs or chopped toasted bread to the stuffing mixture and all the herbs. add salt, vegan butter and pepper and mix. Even it out on that side of the sheet pan.
• Take about 1/4 cup of the broth and sprinkle over all the stuffing until wet to preference. Cover that portion with foil.
• Make your glaze for the lentil loaves and brush liberally on the lentil loaves. Put the sheetpan back into the oven for 15 minutes. Remove sheetpan and check if beans are done. The lentil loaves should be done by now, remove them from the pan using a spatula.
• If the stuffing is done, transfer it off the sheet pan as well or continue to bake beans and stuffing for another 5 minutes. Or bake just the green beans, until they are cooked to preference.

  Serbe witb my skillet gravy - drizzle the whole dinner liberally. The green beans with gravy can be topped with some crispy onions for a green bean casserole like side! 

Notes

• You can serve this sheet pan dinner with gravy! Try my my skillet gravy -- drizzle the whole dinner liberally.
• The stuffing tastes always best eaten on the same day
• The loaves will keep really well up to 4 days in the fridge or slice and freeze. Reheat spices by baking or on a skillet and serve as is or in sandwiches 
• The green beans will also keep up to 3 days.
• Use pumpkin seeds instead of walnuts to make the lentil loaf nutfree.
• Use Glutenfree breadcrumbs and tamari in the Loaf for Glutenfree 

Nutrition

Nutrition Facts

Sheet Pan Thanksgiving Dinner Vegan 1 Pan

Amount Per Serving (1 /4)

Calories 525 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Sodium 628mg27%

Potassium 1034mg30%

Carbohydrates 82g27%

Fiber 16g67%

Sugar 20g22%

Protein 22g44%

Vitamin A 947IU19%

Vitamin C 19mg23%

Calcium 186mg19%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

Lentil Loaf Ingredients

• canned lentils form the base of this lentil loaf
• chopped walnuts add some crunch but you can use pecans intead
• we add some umami with chopped onions and garlic along with Traditional meat loaf seasonings like paprika, Italian herbs, and paprika.
• For that savory smoky note, we add a mix of ketchup and soy sauce to the mix – but there will also be a glaze which takes the loaves over the top
•  flax seeds or chia seeds mixed with 1.5 tbsp water are used as an egg replacement
• 1/3 – 1/2 cup breadcrumbs are needed to keep the mixture from falling apart
• the lentil loaf is glazed with a mix of ketchup, maple syrup, and balsamic vinegar

For the vegan baked stuffing

• chopped onion,  celery, and mushrooms make up the veggie part and add some moisture and umami to the bread stuffing.
• cubed toasted bread makes up the bulk of the stuffing. Note that the bread cubes should be really small. Use day old ciabatta or any white bread you have at home. Toast would also work, as long as its vegan.
• Melted vegan butter makes this stuffing extra flavorful.
• A blend of aromatic thyme, basil, sage, rosemary, salt, and black pepper is used for seasoning the stuffing. Use liberally – stuffing needs it.
• For moisture, you can use water or broth – which is obviously the more flavorful option.

For the sides:

• Cinnamon Maple Roasted  Sweet Potatoes and Green Beans and mushrooms are baked in the oven alongside the lentil meat loaves and the stuffing!

Thanksgiving Sheet Pan Dinner Tips:

• You can serve this sheet pan dinner with gravy! Try my skillet gravy – drizzle the whole dinner liberally.
• The stuffing tastes always best eaten on the same day.
• The loaves will keep really well up to 4 days or if you can, freeze them.
• The green beans will also keep up to 3 days.

How to make this sheet pan dinner:

Use a large greased baking sheet for this.

In a bowl mix all the ingredients listed under sweet potatoes until combined. Transfer to the middle of the baking sheet. On one side mix the onions, celery, and mushrooms for the stuffing with 2 tsps of oil, salt, and black pepper and spread it out evenly.

For the green beans : On the other side of the baking sheet mix the onions and mushrooms with a good dash of salt (but don’t add the beans yet)

For the lentil Loaf:

In a bowl (reuse the bowl you used for the potatoes) add all of the ingredients besides breadcrumbs for the lentil loaf and mix really well.

Mash at least 1/3 of the mixture really well and add in 1/3 cup of breadcrumbs and mix in. If the mixture is really wet add in more breadcrumbs. I also add a tbsp of flour or oats depending on the texture and how much water the lentils brought into the mix.

Mix really well and shape into 2 small loaves which you place on the sheet pan. Brush the loaves with oil. Put the sheet pan into the oven and bake for 25 min at 400F.

After 20 minutes move the mushroom celery mixture around a little bit and bake for another 5 minutes. Remove the sheet pan. Sweet potatoes should be done by now

Toss in the green beans into the mushroom onion mixture adding in more thyme salt and pepper and a tbsp of oil and toss well to coat. Corner them into one side of the sheet pan.

Add your breadcrumbs or chopped toasted bread to the stuffing mixture and all the herbs. add salt, vegan butter and pepper, and mix. Even it out on that side of the sheet pan.

Take about 1/4 cup of the broth and sprinkle over all the stuffing until wet to preference. You can add more or less. Cover that portion with foil.

Make your glaze for the lentil loaves and brush liberally on the lentil loaves. Put the sheet pan back into the oven for 15 minutes. Remove sheet pan and check if beans are done. If the loaves are done, remove them from the pan. Should the beans not be done yet put them back into the oven.

If the stuffing is done, transfer it off the sheet pan as well or continue to bake for another 5 minutes.

You can serve this Vegan Thanksgiving Sheet Pan Dinner with gravy! Try my skillet gravy – drizzle the whole dinner liberally, especially the loaf and green beans. The green beans with gravy can be topped with some crispy onions for a green bean casserole like side!
If you make any of these, do rag me on social media or let me know in the comments here.

Finish your meal with any of these Vegan Thanksgiving Desserts:

• Pumpkin Pie bars gf option, So creamy 
• Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF, GF with GF crust
• Sweet Potato Pie Bars with Cinnamon Crust or make a pie.  GF option
• Apple custard bars
• Chocolate Pecan pie