Vegan Sheet Pan Thanksgiving Dinner

This Vegan Sheet Pan Thanksgiving Dinner is a delectable tribute to the flavors of Thanksgiving, and the best part is that you can enjoy it any day of the week. It’s a complete feast including a crispy-on-the-outside, creamy-on-the-inside stuffing, tofu bites that are seasoned to taste like turkey, perfectly roasted potatoes and carrots, and garlicky green beans. The best part? It’s easy to prepare, and it all bakes together on a sheet pan! Perfect for serving 4 (or 2 people if you want leftovers).

Lately, I have been loving writing vegan sheet pan recipes. Not only are so easy to make, but it’s such a fun flavorful way to get a hearty healthy meal on the table in no time. And then it hit me – why not create a vegan Thanksgiving dinner that captures all the traditional holiday magic but without the usual hassle?

This meal isn’t just for special occasions – you can enjoy it anytime you like. Whether you’re looking for a festive feast on Thanksgiving or Christmas or a special treat on any ordinary day, this recipe promises ease and deliciousness. It’s the spirit of Thanksgiving made simple, and of course, totally vegan!

What this dinner includes:

This vegan sheet pan Thanksgiving dinner has four main components: stuffing, turkey-seasoned tofu, roasted potatoes and carrots, and garlicky green beans.

Stuffing: Baked to perfection, this vegan stuffing features a golden, crispy exterior and a lusciously creamy interior, made with sourdough and a mix of spices and veggies.

Turkey-Seasoned Tofu: Don’t expect bland tofu here! This seasoned tofu is bursting with flavor, even rivalling traditional turkey. If you’ve tried my famous tofu bites recipe, you’ll recognize the same seasoning blend, but here it is intensified for an extra delicious, nostalgic Thanksgiving taste.

Roasted Potatoes and Carrots: No Thanksgiving feast is complete without potatoes! Baby potatoes and sliced carrots are seasoned with rosemary, garlic, and a drizzle of olive oil, and roasted until tender and delicious. I used a mix of different baby potatoes including purple, red, and yellow potatoes, but if you prefer you could even sub sweet potatoes.

Garlicky Green Beans: And for a touch of green. These crisp, tender garlicky green beans add freshness and balance to your roast sheet pan dinner.

Enjoy this meal as is or elevate it with a drizzle of mushroom gravy or cranberry sauce. And for dessert, try a slice of my famous blender pumpkin pie!

How to Make a Vegan Sheet Pan Thanksgiving Dinner:

To press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

Preheat Your Oven: to 400℉ (200℃). Lightly grease a large baking sheet that is at minimum 11″ x 17″ in size (or two smaller baking sheets, if preferred).

For the Stuffing: In a large bowl mix all of the stuffing ingredients except for the bread. Stir to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 – 15 minutes to absorb the flavors while you prepare the tofu and vegetables.

For the tofu: Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). Add the tofu bites to the bowl with the seasonings, and gently fold it using a spatula to coat. Set aside.

For the potatoes and carrots: to a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.

Arrange the sheet pan and Bake: take your sheet pan, and on ¼ of the pan, place all of the stuffing, using a spatula or back or a spoon to pack it into a rectangle shape. Just about the stuffing, add the tofu so that it takes another ¼ of the sheet pan. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.

For the Green Beans: While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat in the remaining spices from the potatoes and carrots.

Finish Baking: After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 – 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned. Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools (I enjoy both textures)! Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.

Vegan Sheet Pan Thanksgiving Dinner is…

Fun and easy to prepare
perfect for 4 people or 2 people if you want leftovers
So tasty you can enjoy it any night of the year!

What to Serve with this dinner:

Homemade Mushroom Gravy
Easy Vegan Cranberry Sauce
Quick Vegan Onion Gravy
Easy Vegan Pumpkin Pie (fan-favorite tried and true recipe)
Easy Vegan Pecan Pie

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Print Recipe

Prep Time30 minutes

Cook Time40 minutes

Total Time1 hour 10 minutes

Course : Main Course

Cuisine : AmericanCanadian

Servings: 4

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

For the Stuffing:

2 ribs celery, chopped
½ medium yellow onion, chopped
2 cloves garlic, minced or pressed
¼ cup vegetable broth
¼ cup vegan culinary cream, (such as oat or soy cream) (or sub full-fat coconut milk)
2 tablespoons vegan butter, melted
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves
½ teaspoon salt
¼ teaspoon powdered sage
¼ teaspoon black pepper
8.5 oz sourdough, (gluten-free bread if preferred), cut into 1 inch cubes

For the Turkey-Seasoned Tofu:

¼ cup nutritional yeast
2 tablespoons olive oil, melted
2 tablespoons soy sauce, (gluten-free if preferred)
1 teaspoon garlic powder
1 block (350g/ 12.3oz) extra-firm tofu, pressed and torn into chunks (see step 1)

For the Potatoes and Carrots:

12 oz baby potatoes, halved and larger ones quartered
2 large carrots, (9.7oz/ 275g) peeled and sliced
1 tablespoon olive oil
2 cloves garlic, minced or pressed
1 teaspoon dried rosemary
¼ teaspoon salt
⅛ teaspoon black pepper

For the Green Beans:

9 oz green beans, ends trimmed
2 cloves garlic, minced or pressed
1 teaspoon olive oil
1 pinch of each salt and pepper

Cook ModePrevent your screen from going dark

Instructions

To press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
Preheat Your Oven: to 400℉ (200℃). Lightly grease a large baking sheet that is at minimum 11″ x 17″ in size (or two smaller baking sheets, if preferred).
For the Stuffing: In a large bowl mix all of the stuffing ingredients except for the bread. Mix to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 – 15 minutes to absorb the flavors while you prepare the tofu and vegetables.
For the tofu: Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). Add the tofu bites to the bowl with the seasonings, and gently fold it using a spatula to coat. Set aside.
For the potatoes and carrots: to a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.
Arrange the sheet pan and Bake: take your sheet pan, and on ¼ of the pan, place all of the stuffing, using a spatula or back or a spoon to pack it into a rectangle shape. Just about the stuffing, add the tofu so that it takes another ¼ of the sheet pan. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.
For the Green Beans: While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat in the remaining spices from the potatoes and carrots.
Finish Baking: After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 – 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned. Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools (I enjoy both textures)! Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.

Notes

Make Ahead: Morning of, or a few hours before, prepare everything in advance, so that when it’s time for dinner, you can simply place all the items on the sheet pan and pop it into the oven following the baking directions.
Gluten-free: for gluten-free, use a gluten-free bread, and substitute the soy sauce for a gluten-free soy sauce such as tamari.
Oil-free: for oil-free, use a good non-stick pan or line it with parchment paper. For the stuffing substitute the vegan butter for 2 extra tablespoons of vegan culinary cream. For the tofu, substitute the oil for 2 tablespoons vegetable broth or aquafaba. For the potatoes, carrots, and green beans, substitute the oil for vegetable broth or aquafaba.