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Vegan Thanksgiving Sheet Pan Dinner
Ingredients
  • subheading: Lentil Loaf Ingredients:
  • 15 oz ( 425.24 g) can of lentils drained or 1.5 cups cooked
  • ¼ cup ( 40 g) finely chopped onions
  • 2 cloves garlic finely chopped
  • ⅓ cup ( 78.86 g) chopped walnuts or pecans finely chopped
  • 2 to 3 teaspoons ( 2 tbsp) Italian herbs or use ½ teaspoon each of thyme, ground sage rosemary and oregano
  • 1 tsp smoked paprika
  • ¼ tsp black pepper
  • ½ tsp onion powder
  • ½ to ¾ tsp salt depending on whether the breadcrumbs and lentils are already salted or not
  • 1 tbsp ketchup
  • 2 tsp soy sauce or tamari
  • 2 tsp flax seed meal mixed with 1.5 tbsp water
  • ⅓ to ½ cup ( 90 g) breadcrumbs
  • subheading: Glaze:
  • ¼ cup ( 60 g) ketchup
  • 2 tsp maple syrup
  • 2 tsp balsamic vinegar
  • subheading: For the stuffing:
  • ½ cup ( ½ ) chopped onion
  • ½ cup ( ½ ) chopped celery
  • ½ cup chopped mushrooms
  • 2 cups cubed toasted bread the cubes should be really small
  • 2 tbsp vegan butter melted or oil
  • ½ tsp thyme
  • ½ tsp dried basil
  • ½ tsp dried sage
  • ½ tsp rosemary
  • ½ tsp salt dash of black pepper
  • broth or water as needed
  • subheading: For the Sweet Potatoes:
  • 2 cups peeled cubed sweet potato or use butternut squash or other winter squash not larger than ¾ inch, easily scaled up to 3 or 4 cups. Double the herbs and salt.
  • 2 tsp oil
  • ⅓ tsp salt
  • 1 tbsp maple syrup
  • ¼ tsp cinnamon
  • ½ tsp rosemary
  • ⅛ tsp black pepper
  • subheading: For the green beans:
  • 2 cups green beans chopped to about ⅔ inches
  • ½ cup chopped mushrooms
  • ¼ cup chopped onions
  • ⅓ tsp salt
  • dash of pepper
  • ½ tsp thyme
  • 2 tsp Oil as needed
Steps
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