Vegan Thanksgiving Sheet Pan Dinner

veganricha.com

Laura Jean

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

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