I recently discovered how delicious and easy sheet pan dinners are! Now you too can enjoy these vegan sheet pan dinners 3 ways: Tofu Curry Carrot & Chickpea, Balsamic Tempeh Veggie & Potato, and Vegan Sausage Apple Brussels & Sweet Potato. Each meal has 30 grams of protein or more and less than 500 calories per serving.
Did you know? A vegan diet may help reduce the risk of prostate, breast and colon cancers (source). Of course, any diet that limits processed foods and emphasizes plant foods like legumes, vegetables and fruits is beneficial for cancer prevention, even if you’re not full vegan!
Curry Tofu Carrot & Chickpeas
For the Curry Tofu Carrot & Chickpea dinner, I cubed a block of extra firm tofu and pressed all the water out using paper towels. I washed and cut cauliflower into smaller florets, washed and cut my carrots into bite-sized slices, and drained and rinsed a can of chickpeas (garbanzo beans). Then I tossed everything with avocado oil, curry powder, and sea salt. Finally, I roasted everything at 400 degrees F for 30-35 minutes. SO EASY!
Balsamic Tempeh Veggie & Potatoes
For the Balsamic Tempeh Veggie & Potato dinner, I marinated the tempeh in balsamic, olive oil and spices for 5-10 minutes. Then, I washed and cut up some peppers, onion, eggplant and potatoes. I tossed all the veggies in the leftover marinade and baked everything at 400 degrees F for 30-35 minutes.
Vegan Sausage Apple Brussels & Sweet Potatoes
For the Vegan Sausage Apple Brussels & Sweet Potato, I sliced up Smoked Apple Sage Vegan Sausage, then washed and cut up some sweet potato, Brussel sprouts and apples. I then tossed everything in avocado oil, fresh sage, pepper and sea salt! Finally, everything roasted at 400 degrees F for 30-35 minutes. This was my favorite of the three but all of them I was honestly blown away with all of these recipes!
Here are the printable recipes for these Vegan Sheet Pan Dinners 3 Ways! I hope you will rate and comment below if you try any of them 🙂
This post contains affiliate links. Recipes created in collaboration with Abby Pollock and TransformNation.
Make a week's worth of vegan sheet pan dinners in under an hour: Curried Tofu Carrot & Chickpeas, Balsamic Tempeh Veggie & Potatoes, and Vegan Sausage Apple Brussels & Sweet Potato.
Ingredients
Curried Tofu Carrot & Chickpea
14 oz. extra firm tofu
1 cup chickpeas, drained and rinsed
1 cup carrots, sliced
1 cup cauliflower florets
1 tbsp. avocado oil
2 tsp. curry powder
1/4 tsp. sea salt
Balsamic Tempeh Veggie & Potato
8 oz. tempeh
10 oz. baby potatoes, quartered
1 cup eggplant, diced
1 cup red pepper, sliced
1/2 cup red onion, sliced
3 tbsp. balsamic vinegar, divided
1 1/2 tbsp. olive oil, divided
1/2 tsp. dried oregano
1/2 tsp. dried basil (optional)
1/4 tsp. black pepper
1/4 tsp. sea salt
Vegan Sausage Apple Brussels & Sweet Potato
6 oz. vegan sausage, sliced
8 oz. sweet potatoes, cubed
2 cups Brussels sprouts, halved
1 cup apple, diced
1 tbsp. avocado oil
2 tsp. fresh sage, chopped
1/4 tsp. black pepper
1/4 tsp. sea salt
Directions
Curried Tofu Carrot & Chickpea
Preheat oven to 400 degrees F.
Cut block of tofu into 1” cubes. Set on a plate lined with paper towels and use more paper towels on top to press out all the excess water.
Toss tofu, chickpeas, carrots and cauliflower with avocado oil, curry powder, and salt on a baking sheet.
Bake for 30-35 minutes until tofu is crisp on edges and carrots are tender.
Divide pan contents between two meal prep containers; seal containers and keep in the fridge up to one week.
Balsamic Tempeh Veggie & Potato
Preheat oven to 400 degrees F.
Cut tempeh into ½” thick slices.
Combine balsamic, half a tablespoon of olive oil, and spices. Marinate tempeh in balsamic mixture for 5-10 minutes.
Line up marinated tempeh in the center of a baking sheet.
Spread potatoes, eggplant, peppers and onion around tempeh, tossing with leftover marinade.
Bake for 30-35 minutes until tempeh is crisp on edges and veggies are tender.
Divide pan contents between two meal prep containers; seal containers and keep in the fridge up to one week.
Vegan Sausage Apple Brussels & Sweet Potato
Preheat oven to 400 degrees F.
Cut sausage into ½” thick slices.
Cut sweet potato and apple into 1” cubes, and cut Brussels in half lengthwise.
Spread out on a baking sheet and toss with oil, sage, pepper and salt.
Bake for 30-35 minutes until sausage is browned and veggies are tender.
Divide pan contents between two meal prep containers; seal containers and keep in the fridge up to one week.
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This Southwest Steak Salad has been a favorite for years! I mean, it’s hard not to love a salad with steak involved! The steak is seasoned with chili lime and served over fresh lettuce with sweet corn, black beans, tomatoes, peppers, green onion, and ripe avocado. I am also including my southwest yogurt ranch recipe, but you can totally use store-bought yogurt ranch if you prefer!
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