Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Sheet Pan Thanksgiving Dinner (Vegan)

November 16, 2020 By Richa 31 Comments

Jump to Recipe   Print Recipe

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

overhead shot of vegan sheet pan Thanksgiving dinner with lentil loaf and three sides all served in a plate

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.

vegan lentil loaf, sweet potatoes and green beans on a plate

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

Thanksgiving sheet pan dinner - green beans and stuffing next to two lentil loaves

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

ingredients for making Vegan Thanksgiving Sheet Pan Dinner

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.

sweet potato cubes being tossed in a white bowl

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:

lentil meatloaf mixture being tossed in a white bowl

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.

lentil meatloaf mixture in a white bowl

ingredients for vegan meatloaf being mixed in a white bowl

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.

overhead shot of vegan lentil loaves being placed on a baking sheet with side dishes

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

overhead shot of baked vegan Thanksgiving sheetpan dinner

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.

overhead shot of two walnut lentil loaves

baked vegan stuffing and green beans next to two small lentil meatloaves

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.

vegan sheet pan thanksgiving dinner served with vegan pan gravy
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 

 

Filed Under: fall, Freezer friendly, Gluten free Option, holiday, kid approved, lentil, main course, Vegan Thanksgiving Recipes, Winter Tagged With: flax seeds, garlic, Italian herbs, ketchup, lentils, onions, vegan, walnuts



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« Pumpkin Chickpea Curry
Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree) »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Susan Iseman says

    November 16, 2020 at 4:57 am

    Thanks, Richa, this looks great- I may make it tonight! BTW- I have always read that it’s best to use ground flaxseed, as the nutrients are better absorbed than the whole seeds. Any thoughts?

    Reply
    • Richa says

      November 16, 2020 at 10:08 am

      Yes flax seed meal is better for digesting it. I use flax seed meal here, autocorrect corrected it to just seeds:) updated it

      Reply
  2. Lalita Shastry says

    November 16, 2020 at 5:37 am

    5 stars
    Looks amazing!! I cannot wait to do this!! Thank you!!

    Reply
  3. Sue says

    November 16, 2020 at 8:07 am

    Richa, you are so creative!!! I can always count on your recipes so I’m sure this will also be delicious! Thank you.

    Reply
  4. Caterina B says

    November 16, 2020 at 8:16 am

    5 stars
    I have been wondering what in the World we can make for our ONLY THREE persons rather dreary , no friends, no family, Thanksgiving dinner. This sounds really delicious and I would love to have a plate of it RIGHT NOW! I am also going to forward this post to a friend up the road who also only eats plant based foods. Thanks a million, Richa!

    Reply
    • Richa says

      November 16, 2020 at 10:07 am

      That’s exactly what I was thinking! A holiday worthy dinner for a small family. Hopefully you can video call everyone and eat together virtually

      Reply
  5. Carm says

    November 16, 2020 at 8:51 am

    5 stars
    Fantastic exactly what I have been looking for. All the meal in one recipe and in one sheet.

    Reply
    • Richa says

      November 16, 2020 at 10:06 am

      Awesome

      Reply
  6. Janet says

    November 16, 2020 at 10:32 am

    This is perfect for me since I am the only vegan in my family. I can bring it for me and have a little for people to try!

    Reply
    • Richa says

      November 16, 2020 at 10:54 am

      Awesome! And the loads are freezer friendly! Slice and freeeze for quick sandwiches

      Reply
  7. Brenda says

    November 16, 2020 at 10:57 am

    Fantastic. Can’t wait to try this !

    Reply
  8. arj says

    November 16, 2020 at 1:18 pm

    What a GREAT idea! Thanks for developing this one-sheet T-dinner. My family is only 3 and we were going to just skip it altogether this year, but this is inspiring me. Thank you!

    Reply
  9. Nancy says

    November 17, 2020 at 7:33 am

    This meal looks like such a great meal anytime of the year! Question: Can I use parchment paper instead of greasing the sheet pan?

    Reply
    • Richa says

      November 17, 2020 at 9:24 am

      Yes use a large cut so it covers the edges as well and nothing gets under the parchment

      Reply
  10. Christen says

    November 18, 2020 at 1:39 am

    5 stars
    What kind of lentils will be best? I can write on my shopping list. Thank you!

    Reply
    • Richa says

      November 18, 2020 at 3:47 am

      Brown or green

      Reply
  11. Raq says

    November 18, 2020 at 6:46 pm

    5 stars
    Love all your recipes ❤️ Making this dish this year.

    Reply
    • Vegan Richa Support says

      November 18, 2020 at 9:12 pm

      Yay!! Thank you for popping by again

      Reply
  12. Nik says

    November 19, 2020 at 10:15 am

    I think this year T-day will just be all desserts. 🙂
    JK…it wouldn’t be T-day without Richa’s recipes. Thanks for sharing all your amazing deliciousness! Cheers!

    Reply
    • Vegan Richa Support says

      November 20, 2020 at 10:10 am

      awwwwwww. you’re too kind. enjoy

      Reply
  13. DeShield says

    November 22, 2020 at 6:33 pm

    Are the herbs in the recipe dried or fresh?

    Reply
    • Richa says

      November 22, 2020 at 8:40 pm

      Dried

      Reply
  14. Nikki says

    November 24, 2020 at 12:55 pm

    5 stars
    Hi! Thanks so much for this. I made all of this (except for the stuffing) and every bite was delicious! I’d like to recreate for Thanksgiving but since it will be for more people, I’d like to make larger portions of each. My question is whether the lentil loaf could be made in a loaf pan (for presentation and larger portion) and what adjustments would need to be made. I did see your lentil quinoa loaf, but not a fan of quinoa so I’m specifically asking about the lentil loaf in this recipe. Thanks!

    Reply
    • Vegan Richa Support says

      November 26, 2020 at 9:50 pm

      thank you for stopping in ! sure you could make it in a loaf pan – just double in ingredients

      Reply
  15. SLM says

    November 27, 2020 at 7:36 pm

    Thank you for this great recipe for the holiday. I made this for 2 of us and we both had seconds. When making again, I would make a side of cranberries for sure to go with the holiday theme. Possibly do a side of mashed potatoes and gravy too… I like a lot of variety with holiday meals. We will make again. I used a sour dough for the stuffing, A +.

    Reply
    • Richa says

      November 28, 2020 at 5:28 am

      Awesome! My gravy is linked and mashed potatoes are linked on the gravy post! Def a must

      Reply
  16. Kate says

    November 28, 2020 at 2:10 am

    5 stars
    Made this last minute on Thanksgiving without having to go to the store and it was ready in time for the video meal with my family. Execellent. Thank you. I had no mushrooms nor bread so skipped tne dressing and thawed frozen green beans. I was afraid the loaf wouldn’t hold so I baked in 4 ramekins. Keep the good, healthy and creative recipes. Coming.

    Reply
    • Richa says

      November 28, 2020 at 5:27 am

      Awesome

      Reply
  17. Laura says

    November 29, 2020 at 5:37 pm

    5 stars
    all parts of this recipe worked SO well together and it was very easy to make—spectacular! i also made your skillet gravy, and it was absolutely delicious and paired very well with everything. thank you so much for this! i am a huge fan!

    Reply
    • Richa says

      November 30, 2020 at 2:57 am

      Awesome!!

      Reply
  18. Amanda says

    January 4, 2021 at 3:52 pm

    5 stars
    This was absolutely delicious! Richa, you never disappoint! The flavors were perfect – only sorry I didn’t find this recipe sooner. We’ve been missing holiday food this week and so tried this for dinner tonight. SO good! I used a second pan for the sweet potatoes for ease of following the recipes. Thank you for another winning recipe!

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC