Imported from the web

Vegan Thanksgiving Sheet Pan Dinner

Name: Vegan Thanksgiving Sheet Pan Dinner
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 oz canned lentils, drained (or cooked lentils) (Alternative: 1.5 cups cooked lentils); 0.25 cup onion (Finely chopped; for lentil loaf); 2 garlic (Cloves, finely chopped); 0.333 cup walnuts or pecans (Finely chopped); 2 tsp Italian herbs (Use 2–3 teaspoons, or substitute 1/2 teaspoon each of thyme, ground sage, rosemary, and oregano); 1 tsp smoked paprika; 0.25 tsp black pepper (For lentil loaf); 0.5 tsp onion powder; 0.5 tsp salt (Use 1/2–3/4 teaspoon depending on whether the breadcrumbs and lentils are already salted); 1 tbsp ketchup (For lentil loaf); 2 tsp soy sauce or tamari (Use either soy sauce or tamari); 2 tsp flaxseed meal (Mix with 1.5 tablespoons water); 1.5 tbsp water (For mixing with flaxseed meal); 0.333 cup breadcrumbs (For lentil loaf; add more if the mixture is very wet. Gluten-free breadcrumbs may be used); 0.25 cup ketchup (For loaf glaze); 2 tsp maple syrup (For loaf glaze); 2 tsp balsamic vinegar (For loaf glaze); 0.5 cup onion (Chopped; for stuffing); 0.5 cup celery (Chopped; for stuffing); 0.5 cup mushrooms (Chopped; for stuffing); 2 cup toasted bread (Cubed very small); 2 tbsp vegan butter or oil (Melted; for stuffing); 0.5 tsp thyme (For stuffing); 0.5 tsp dried basil (For stuffing); 0.5 tsp dried sage (For stuffing); 0.5 tsp rosemary (For stuffing); 0.5 tsp salt (For stuffing; source also specifies a dash of black pepper); black pepper (Dash; for stuffing); broth or water (As needed; about 1/4 cup is sprinkled over the stuffing, with more or less to preference); 2 cup sweet potato (Peeled and cubed; butternut squash or another winter squash may be used instead)

Recipe by Vegan Richa

Imported by Starr2 on SeeMeCook

A one-pan holiday spread featuring lentil-walnut loaves, herbed stuffing, roasted sweet potatoes, and green beans. The components roast together in stages for a hearty, savory-sweet vegan Thanksgiving meal.

4 servings100 minAmerican

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Ingredients

15 oz canned lentils, drained (or cooked lentils) (Alternative: 1.5 cups cooked lentils)
0.25 cup onion (Finely chopped; for lentil loaf)
2 garlic (Cloves, finely chopped)
0.333 cup walnuts or pecans (Finely chopped)
2 tsp Italian herbs (Use 2–3 teaspoons, or substitute 1/2 teaspoon each of thyme, ground sage, rosemary, and oregano)
1 tsp smoked paprika
0.25 tsp black pepper (For lentil loaf)
0.5 tsp onion powder
0.5 tsp salt (Use 1/2–3/4 teaspoon depending on whether the breadcrumbs and lentils are already salted)
1 tbsp ketchup (For lentil loaf)
2 tsp soy sauce or tamari (Use either soy sauce or tamari)
2 tsp flaxseed meal (Mix with 1.5 tablespoons water)
1.5 tbsp water (For mixing with flaxseed meal)
0.333 cup breadcrumbs (For lentil loaf; add more if the mixture is very wet. Gluten-free breadcrumbs may be used)
0.25 cup ketchup (For loaf glaze)
2 tsp maple syrup (For loaf glaze)
2 tsp balsamic vinegar (For loaf glaze)
0.5 cup onion (Chopped; for stuffing)
0.5 cup celery (Chopped; for stuffing)
0.5 cup mushrooms (Chopped; for stuffing)
2 cup toasted bread (Cubed very small)
2 tbsp vegan butter or oil (Melted; for stuffing)
0.5 tsp thyme (For stuffing)
0.5 tsp dried basil (For stuffing)
0.5 tsp dried sage (For stuffing)
0.5 tsp rosemary (For stuffing)
0.5 tsp salt (For stuffing; source also specifies a dash of black pepper)
black pepper (Dash; for stuffing)
broth or water (As needed; about 1/4 cup is sprinkled over the stuffing, with more or less to preference)
2 cup sweet potato (Peeled and cubed; butternut squash or another winter squash may be used instead)
2 tsp oil (For sweet potatoes)
0.333 tsp salt (For sweet potatoes)
1 tbsp maple syrup (For sweet potatoes)
0.25 tsp cinnamon (For sweet potatoes)
0.5 tsp rosemary (For sweet potatoes)
0.125 tsp black pepper (For sweet potatoes)
2 cup green beans (Chopped to about 2/3-inch pieces)
0.5 cup mushrooms (Chopped; for green beans)
0.25 cup onion (Chopped; for green beans)
0.333 tsp salt (For green beans)
black pepper (Dash; for green beans)
0.5 tsp thyme (For green beans; source says to add more thyme during later mixing, amount not specified)
2 tsp oil (For green beans; source also calls for 1 teaspoon initially and an additional tablespoon when tossing after the first bake, so the total is unclear)
oil (For brushing the lentil loaves; amount not specified)
1 tbsp flour or oats (Optional addition for lentil loaf depending on texture; oats are an alternative to flour)
1 tbsp oil or vegan butter (For the stuffing vegetables when first spread on the pan)
1 tsp oil (For the green bean onion and mushroom mixture before baking)
salt (Dash; for stuffing vegetables and green bean mixture as directed)
black pepper (For stuffing vegetables; source says dash)
thyme (Additional thyme for tossing with green beans after initial baking; amount not specified)
salt (Additional salt for green beans after initial baking; amount not specified)
black pepper (Additional pepper for green beans after initial baking; amount not specified)
crispy onions (Optional topping for green beans; amount not specified)
vegan gravy (Suggested for serving; recipe is not included here)

Steps

1
Grease a large baking sheet very well. Use a sheet pan at least 12 by 17 inches.
2
In a bowl, combine the peeled cubed sweet potato, 2 teaspoons oil, 1/3 teaspoon salt, 1 tablespoon maple syrup, 1/4 teaspoon cinnamon, 1/2 teaspoon rosemary, and 1/8 teaspoon black pepper. Transfer the mixture to the middle of the prepared sheet pan.
3
On one side of the sheet pan, mix the stuffing onion, celery, and mushrooms with 1 tablespoon oil or vegan butter, a dash of salt, and black pepper. Spread the vegetables evenly over that area.
4
On the other side of the sheet pan, mix the green bean onion and mushrooms with a good dash of salt and 1 teaspoon oil. Do not add the green beans yet.
5
In a bowl (the sweet potato bowl may be reused), combine the lentils, finely chopped onion and garlic, walnuts or pecans, Italian herbs, smoked paprika, black pepper, onion powder, salt, 1 tablespoon ketchup, soy sauce or tamari, and the flaxseed meal mixed with water. Mix well.
6
Mash at least one-third of the lentil mixture thoroughly, leaving the rest with some texture. Add 1/3 cup breadcrumbs and mix. If the mixture is very wet, add more breadcrumbs. The source also suggests adding 1 tablespoon flour or oats, depending on the texture and moisture in the lentils.
7
Shape the lentil mixture into two small loaves and place them on the sheet pan. Brush the loaves with oil.
8
Bake the sheet pan at 400°F (204°C) for 20 minutes.
9
After 20 minutes, move the mushroom-celery stuffing vegetables around a little, then return the pan to the oven for 5 minutes.
10
Remove the sheet pan from the oven. The sweet potatoes should be done; move them off the sheet pan.
11
Add the green beans to the onion and mushroom mixture. Add more thyme, salt, pepper, and 1 tablespoon oil, then toss well to coat. Gather the green bean mixture into one side of the pan.
12
Add the breadcrumbs or finely chopped toasted bread and all the stuffing herbs to the stuffing vegetables. Add salt, melted vegan butter, and pepper, then mix and spread the stuffing evenly over its area of the pan.
13
Sprinkle about 1/4 cup broth or water over the stuffing, or use enough to make it wet to your preference. Cover the stuffing portion with foil.
14
In a small bowl, make the glaze by mixing 1/4 cup ketchup, 2 teaspoons maple syrup, and 2 teaspoons balsamic vinegar. Brush the glaze generously over the lentil loaves.
15
Return the sheet pan to the 400°F (204°C) oven and bake for 15 minutes. Remove the pan and check whether the green beans are cooked to your preference. The lentil loaves should be done; lift them from the pan with a spatula.
16
If the stuffing is done, transfer it off the pan. If it is not done, continue baking the stuffing and beans for up to 5 more minutes, or bake only the green beans longer until cooked to your preference.
17
Serve the dinner with gravy drizzled over the components. Optionally top the green beans with crispy onions.

Notes

The recipe suggests serving with vegan gravy and notes that the green beans keep for up to 3 days. For a nut-free loaf, use pumpkin seeds instead of walnuts; for a gluten-free loaf, use gluten-free breadcrumbs and tamari. The written source has inconsistent oil amounts for the green beans and does not specify the amount for several added seasonings. It also gives a total time of 100 minutes, while the body text describes a longer elapsed time depending on breaks and photography.