When it comes to vegan meals that are easy, hearty, and packed with flavor, there’s nothing quite like a sheet pan dinner. Vegan sheet pan recipes bring together crisp roasted vegetables, satisfying plant-based proteins, and bold seasonings—all with minimal cleanup.
Whether you’re a busy professional, a parent juggling mealtime, or simply someone who loves a hands-off approach to cooking, sheet pan meals are a true lifesaver. Plus, they’re endlessly adaptable: just toss your favorite veggies with a zesty marinade, add protein like chickpeas or tofu, and roast everything until golden and delicious.
In this post, you’ll discover three of my favorite vegan sheet pan recipes: Maple-Mustard Roasted Veggies & Chickpeas, Sheet Pan Tofu Fajitas, and Italian Herb Sheet Pan Gnocchi & Vegetables. Each recipe is simple, wholesome, and perfect for weeknight dinners or meal prep.
Ready to fall in love with fuss-free plant-based cooking? Let’s dive in!
Why You’ll Love This Recipe
- Effortless Cleanup: Everything cooks on one pan, minimizing dishes and making cleanup a breeze.
- Versatile & Customizable: Swap in your favorite veggies, beans, or plant-based proteins to suit your taste or what’s in your fridge.
- Meal Prep Friendly: These recipes reheat beautifully, making them perfect for lunches or dinners throughout the week.
- Balanced Nutrition: Each sheet pan meal features a mix of protein, fiber, and healthy fats for a satisfying, nourishing plate.
- Family-Friendly: The vibrant colors and bold flavors make these dishes a hit with kids and adults alike.
- Seasonal Flexibility: Use whatever produce is fresh and in season for maximum flavor and value.
Ingredients
Below you’ll find ingredient tables for each of the three vegan sheet pan recipes featured in this post.
Maple-Mustard Roasted Veggies & Chickpeas
| Ingredient | Amount |
|---|---|
| Carrots, sliced | 2 cups |
| Brussels sprouts, halved | 2 cups |
| Red onion, cut into wedges | 1 large |
| Canned chickpeas, drained & rinsed | 1 (15-oz) can |
| Olive oil | 2 tbsp |
| Maple syrup | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Garlic powder | 1 tsp |
| Salt & pepper | To taste |
Sheet Pan Tofu Fajitas
| Ingredient | Amount |
|---|---|
| Firm tofu, pressed & sliced | 1 block (14 oz) |
| Red bell pepper, sliced | 1 large |
| Yellow bell pepper, sliced | 1 large |
| Red onion, sliced | 1 medium |
| Olive oil | 2 tbsp |
| Chili powder | 2 tsp |
| Cumin | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt & pepper | To taste |
| Fresh lime juice | 1 tbsp |
Italian Herb Sheet Pan Gnocchi & Vegetables
| Ingredient | Amount |
|---|---|
| Vegan potato gnocchi (shelf-stable) | 1 lb (16 oz) |
| Zucchini, sliced | 2 medium |
| Cherry tomatoes, halved | 2 cups |
| Red bell pepper, diced | 1 large |
| Red onion, sliced | 1 medium |
| Olive oil | 3 tbsp |
| Italian seasoning | 2 tsp |
| Garlic powder | 1 tsp |
| Salt & pepper | To taste |
Equipment
- Large sheet pan (or two, for bigger batches)
- Parchment paper or silicone baking mat
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Spatula or tongs
- Oven mitts
Instructions
Maple-Mustard Roasted Veggies & Chickpeas
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Prepare the vegetables: Slice the carrots, halve the Brussels sprouts, and cut the red onion into wedges.
- Mix the marinade: In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
- Toss veggies & chickpeas: In a large bowl, combine carrots, Brussels sprouts, red onion, and chickpeas. Pour the marinade over and toss until evenly coated.
- Spread on sheet pan: Arrange the mixture in an even layer on the prepared pan.
- Roast: Bake for 25-30 minutes, stirring halfway through, until the veggies are golden and beginning to caramelize.
- Serve: Enjoy hot, with a squeeze of fresh lemon if desired.
For extra texture, add a handful of pumpkin seeds to the sheet pan for the last 10 minutes of roasting!
Sheet Pan Tofu Fajitas
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Press the tofu: Remove as much moisture as possible by pressing the tofu between paper towels for at least 10 minutes.
- Slice and season: Cut tofu into strips. In a large bowl, combine tofu, bell peppers, and red onion. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss well to coat.
- Arrange on sheet pan: Spread the mixture evenly on the pan.
- Roast: Bake for 25 minutes, stirring halfway through, until the tofu is golden and the veggies are tender.
- Finish: Squeeze fresh lime juice over everything before serving.
For a spicier kick, add a pinch of cayenne or sliced jalapeños before roasting!
Italian Herb Sheet Pan Gnocchi & Vegetables
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment or a silicone mat.
- Combine ingredients: In a large bowl, toss gnocchi, zucchini, cherry tomatoes, bell pepper, and red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Spread out: Arrange everything in a single layer on the sheet pan.
- Roast: Bake for 22-25 minutes, stirring once halfway, until the gnocchi is crisp and veggies are caramelized.
- Serve: Garnish with fresh basil or vegan parmesan if desired.
“Sheet pan gnocchi is a game-changer for busy nights—no boiling required!”
Tips & Variations
- Switch up your veggies: Use whatever is in season or on hand—sweet potatoes, cauliflower, broccoli, or green beans all work beautifully.
- Try different plant proteins: Swap chickpeas for white beans, tofu for tempeh, or add cubes of seitan or vegan sausage.
- Change the flavor profile: Add Moroccan spices, Cajun seasoning, or curry powder to keep things exciting.
- Make it a complete meal: Serve over cooked grains like quinoa, brown rice, or couscous, or pair with a big leafy salad.
- Double the batch: These recipes scale up easily—just use two pans and rotate halfway through cooking.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days.
“Don’t overcrowd your pan! Give veggies space to roast, not steam, for the best texture.”
Nutrition Facts
Here’s a general nutritional overview for a serving of vegan sheet pan vegetables with plant protein (based on 1/4 of each recipe):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 280-350 kcal |
| Protein | 10-18g |
| Carbohydrates | 42-50g |
| Fiber | 8-13g |
| Sugars | 8-12g |
| Fat | 7-14g |
| Sodium | 300-550mg |
Note: Exact nutrition will vary based on ingredient brands and substitutions.
Serving Suggestions
- With Grains: Serve over fluffy quinoa, brown rice, or farro for a hearty meal.
- In Wraps: Tuck the roasted veggies and protein into whole wheat tortillas or pita bread with a drizzle of vegan béchamel sauce or tahini.
- On Greens: Pile high on a bed of baby spinach, arugula, or massaged kale for a warm salad.
- As Meal Prep: Portion into containers with a side of homemade vegetable crackers for a grab-and-go lunch.
- With Soup: Pair with a bowl of low calorie vegetable soup for a comforting, complete dinner.
Conclusion
Vegan sheet pan recipes are the perfect answer to busy weeknights, casual gatherings, or anyone craving maximum flavor with minimal effort. With just one pan, a handful of wholesome ingredients, and endless room for creativity, you can enjoy vibrant, nourishing meals that satisfy every craving.
Whether you’re roasting maple-mustard veggies, spicy tofu fajitas, or crispy gnocchi with Italian herbs, these recipes prove that plant-based eating can be simple, delicious, and truly satisfying.
If you loved these sheet pan ideas, be sure to check out more plant-powered inspiration like Peruvian Vegetable Recipes for Flavorful Healthy Meals, Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Happy roasting and bon appétit!
📖 Recipe Card: Vegan Sheet Pan Roasted Veggies & Chickpeas
Description: A colorful medley of vegetables and chickpeas roasted on a single pan for a simple, hearty vegan meal. Perfect for busy weeknights with minimal cleanup.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 small red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper.
- Spread chickpeas, bell pepper, zucchini, onion, and broccoli on the pan.
- Drizzle with olive oil and toss with paprika, garlic powder, salt, and pepper.
- Roast for 25-30 minutes, stirring halfway, until veggies are tender and golden.
- Remove from oven and drizzle with lemon juice.
- Garnish with fresh parsley before serving.
Nutrition: Calories: 230 kcal | Protein: 8 g | Fat: 8 g | Carbs: 32 g
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