Vegan Sheet Pan Dinner

A whole vegan sheet pan dinner that can be made and served in the oven for Christmas or Thanksgiving. Cooking time is 45 minutes for one main dish and four filling sides.

Ingredients

For the Roasted Vegetables

4 cups of mixed root vegetables (e.g., carrots, potatoes, sweet potatoes, parsnips), peeled and chopped into bite-sized pieces
2 cups of Brussels sprouts, trimmed and halved
1 red onion, sliced into wedges
2-3 cloves of garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried rosemary

For the Maple-Glazed Tofu

14 oz (400g) extra-firm tofu, pressed and cubed
2 tablespoons maple syrup
2 tablespoons soy sauce or tamari for a gluten-free option
1 tablespoon olive oil

For the Cranberry Sauce

1 cup fresh or frozen cranberries
1/4 cup maple syrup
2 tablespoons water
Zest of one orange

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the mixed root vegetables, Brussels sprouts, red onion, and minced garlic with olive oil, salt, pepper, and dried rosemary. Spread the vegetables evenly on the prepared baking sheet.
Place the cubed tofu in another bowl and drizzle with maple syrup, soy sauce, and olive oil. Gently toss to coat the tofu. Arrange the tofu on the same baking sheet with the vegetables.
Roast the entire pan in the preheated oven for 30-35 minutes or until the vegetables are tender and the tofu is golden brown, flipping the tofu cubes halfway through.
While the sheet pan is in the oven, make the cranberry sauce. In a small saucepan, combine the cranberries, maple syrup, water, and orange zest. Simmer over low heat for 10-15 minutes or until the cranberries burst and the sauce thickens. Remove from heat and let it cool.
Once the roasted vegetables and tofu are ready, drizzle the cranberry sauce over the tofu and serve your vegan sheet pan holiday dinner hot.