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
Keyword: Thanksgiving dinner vegan, vegan sheet pan dinner
Author: Vegan Richa
Lentil Loaf Ingredients
15ozcan of lentilsdrained or 1.5 cups cooked
1/4cupfinely chopped onions
2clovesgarlic finely chopped
1/3cupchopped walnuts or pecansfinely chopped
2tbspItalian herbs or use 1/2 each of thymeground sage rosemary and oregano
1/2 -3/4tspsalt depending on whether the breadcrumbs and lentils are already salted or not
2tspsoy sauceor tamari
2tspflax seed mealmixed with 1.5 tbsp water
1/3 - 1/2cupbreadcrumbs
For the stuffing
2cupscubed toasted breadthe cubes should be really small
2tbspvegan butter meltedor oil
1/2tspsalt + dash of black pepper
broth or water as needed
For the Sweet Potatoes
2cupspeeled cubed sweet potato or use butternut squash or other winter squashnot larger than 3/4 inch, easily scaled up to 3 or 4 cups. Double the herbs and salt.
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!
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