This post contains affiliate links. Please see our disclosure policy.
This holiday season take some stress off your shoulders and make this easy no-fuss Thanksgiving Sheet Pan Dinner! Lentil Walnut Loaf, green beans, roasted sweet potatoes, AND vegan stuffing all on one pan! Jump to Recipe
Make Thanksgiving stress-free with this Vegan Thanksgiving Sheet Pan Dinner
Sometimes you just need a whole spread that you can make on the same day and have it ready for a big event. Meet this golden ticket of a Thanksgiving sheet pan dinner. A dinner that will come together within a day without leaving you exhausted before the family even arrives! And it still tastes like you spent three days making it!
You can pre-make some portions of the Thanksgiving sheet pan dinner recipe if you like. You can also split it up and cook everything in a different pan or sheet.
I serve the beans and lentil loaf with my 1 pan vegan gravy! I made this whole Thanksgiving spread and photographed it on the same day! Photos need to be finished before 4 pm and I started around 11:30 am with breaks and photography in between. Overall it will not take more than an hour of active time and 2.5 to 3 hours start to end if you have all the ingredients! That is pretty good for a one main + three sides holiday sheet pan feast!
Use a sheet that is atleast 12 by 17 inch and has a atleast one inch a tall side
Sheet Pan Thanksgiving Dinner Vegan 1 Pan
Ingredients
Lentil Loaf Ingredients
- 15 oz can of lentils, drained or 1.5 cups cooked
- 1/4 cup finely chopped onions
- 2 cloves garlic , finely chopped
- 1/3 cup chopped walnuts or pecans, finely chopped
- 2-3 teaspoons Italian herbs , or use 1/2 teaspoon each of thyme, ground sage rosemary and oregano
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 -3/4 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
- 1/3 – 1/2 cup breadcrumbs
Glaze
- 1/4 cup ketchup
- 2 tsp maple syrup
- 2 tsp balsamic vinegar
For the stuffing
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 2 cups cubed toasted bread, the cubes should be really small
- 2 tbsp vegan butter melted, or oil
- 1/2 tsp thyme
- 1/2 tsp dried basil
- 1/2 tsp dried sage
- 1/2 tsp rosemary
- 1/2 tsp salt + dash of black pepper
- broth or water as needed
For the Sweet Potatoes
- 2 cups peeled cubed sweet potato or use butternut squash or other winter squash, not larger than 3/4 inch, easily scaled up to 3 or 4 cups. Double the herbs and salt.
- 2 tsp oil
- 1/3 tsp salt
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp rosemary
- 1/8 tsp black pepper
For the green beans
- 2 cups green beans chopped to about 2/3 inches
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onions
- 1/3 tsp salt
- dash of pepper
- 1/2 tsp thyme
- 2 tsp Oil as needed
Instructions
- Grease a large greased baking sheet really well
- Sweet Potatoes: In a bowl mix all the ingredients listed under sweet potatoes until combined. Transfer to the middle of the baking sheet.
- Stuffing: On one side mix the onions, celery, and mushrooms for the stuffing with 1 tbsp oil/ butter, dash of salt, and black pepper and spread it out evenly.
- Green Beans: On the other side of the baking sheet mix the onions and mushrooms with a good dash of salt and 1 tsp oil (but dont add the beans yet)
- Lentil Loaf: In a bowl (reuse the bowl you used for the sweet potatoes) add all of the ingredients besides breadcrumbs for the lentil loaf and mix really well. Mash at least 1/3 of the mixture really well and add in 1/3 cup of breadcrumbs and mix in. If the mixture is really wet add in more breadcrumbs. I also add a tbsp of flour or oats depending on the texture and how much water the lentils brought into the mix.
- Mix really well and shape into 2 small loaves which you place on the sheet pan. Brush the loaves with oil. Put the sheet pan into the oven and bake for 25 min at 400F(204 C). After 20 minutes move the mushroom celery mixture around a little bit and bake for another 5 minutes. Remove the sheet pan
- Sweet potatoes should be done by now, move them off the sheet pan. Toss in the green beans into the mushroom onion mixture adding in more thyme salt and pepper and a tbsp of oil and toss well to coat. Corner them into one side of the sheetpan. Add your breadcrumbs or chopped toasted bread to the stuffing mixture and all the herbs. add salt, vegan butter and pepper and mix. Even it out on that side of the sheet pan.
- Take about 1/4 cup of the broth and sprinkle over all the stuffing until wet to preference. Cover that portion with foil.
- Make your glaze for the lentil loaves and brush liberally on the lentil loaves. Put the sheetpan back into the oven for 15 minutes. Remove sheetpan and check if beans are done. The lentil loaves should be done by now, remove them from the pan using a spatula.
- If the stuffing is done, transfer it off the sheet pan as well or continue to bake beans and stuffing for another 5 minutes. Or bake just the green beans, until they are cooked to preference. Serve witb my skillet gravy – drizzle the whole dinner liberally. The green beans with gravy can be topped with some crispy onions for a green bean casserole like side!
Video
Notes
- Make ahead: You can use multiple pans here so that the timing stays flexible. For sweet potatoes and stuffing etc. If making ahead, most elements can be made ahead. For the stuffing, just cook the aromatics ahead and store. Make the stuffing the day when serving.
- This is a whole spread so obviously a long recipe. Split it up and make just some components that you want. And make other sides of choice.
- You can serve this sheet pan dinner with gravy! Try my my skillet gravy — drizzle the whole dinner liberally.
- The stuffing tastes always best eaten on the same day. You can make just the aromatics ahead and make the stuffing on the day of.
- The loaves will keep really well up to 4 days in the fridge or slice and freeze. Reheat spices by baking or on a skillet and serve as is or in sandwiches
- The green beans will also keep up to 3 days.
- Use pumpkin seeds instead of walnuts to make the lentil loaf nutfree.
- Use Glutenfree breadcrumbs and tamari in the Loaf for Glutenfree
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
Lentil Loaf Ingredients
- canned lentils form the base of this lentil loaf
- chopped walnuts add some crunch but you can use pecans intead
- we add some umami with chopped onions and garlic along with Traditional meat loaf seasonings like paprika, Italian herbs, and paprika.
- For that savory smoky note, we add a mix of ketchup and soy sauce to the mix – but there will also be a glaze which takes the loaves over the top
- flax seeds or chia seeds mixed with 1.5 tbsp water are used as an egg replacement
- 1/3 – 1/2 cup breadcrumbs are needed to keep the mixture from falling apart
- the lentil loaf is glazed with a mix of ketchup, maple syrup, and balsamic vinegar
For the vegan baked stuffing
- chopped onion, celery, and mushrooms make up the veggie part and add some moisture and umami to the bread stuffing.
- cubed toasted bread makes up the bulk of the stuffing. Note that the bread cubes should be really small. Use day old ciabatta or any white bread you have at home. Toast would also work, as long as its vegan.
- Melted vegan butter makes this stuffing extra flavorful.
- A blend of aromatic thyme, basil, sage, rosemary, salt, and black pepper is used for seasoning the stuffing. Use liberally – stuffing needs it.
- For moisture, you can use water or broth – which is obviously the more flavorful option.
For the sides:
- Cinnamon Maple Roasted Sweet Potatoes and Green Beans and mushrooms are baked in the oven alongside the lentil meat loaves and the stuffing!
Thanksgiving Sheet Pan Dinner Tips:
- You can serve this sheet pan dinner with gravy! Try my skillet gravy – drizzle the whole dinner liberally.
- The stuffing tastes always best eaten on the same day.
- The loaves will keep really well up to 4 days or if you can, freeze them.
- The green beans will also keep up to 3 days.
How to make this sheet pan dinner:
Use a large greased baking sheet for this.
In a bowl mix all the ingredients listed under sweet potatoes until combined. Transfer to the middle of the baking sheet. On one side mix the onions, celery, and mushrooms for the stuffing with 2 tsps of oil, salt, and black pepper and spread it out evenly.
For the green beans : On the other side of the baking sheet mix the onions and mushrooms with a good dash of salt (but don’t add the beans yet)
For the lentil Loaf:
In a bowl (reuse the bowl you used for the potatoes) add all of the ingredients besides breadcrumbs for the lentil loaf and mix really well.
Mash at least 1/3 of the mixture really well and add in 1/3 cup of breadcrumbs and mix in. If the mixture is really wet add in more breadcrumbs. I also add a tbsp of flour or oats depending on the texture and how much water the lentils brought into the mix.
Mix really well and shape into 2 small loaves which you place on the sheet pan. Brush the loaves with oil. Put the sheet pan into the oven and bake for 25 min at 400F.
After 20 minutes move the mushroom celery mixture around a little bit and bake for another 5 minutes. Remove the sheet pan. Sweet potatoes should be done by now
Toss in the green beans into the mushroom onion mixture adding in more thyme salt and pepper and a tbsp of oil and toss well to coat. Corner them into one side of the sheet pan.
Add your breadcrumbs or chopped toasted bread to the stuffing mixture and all the herbs. add salt, vegan butter and pepper, and mix. Even it out on that side of the sheet pan.
Take about 1/4 cup of the broth and sprinkle over all the stuffing until wet to preference. You can add more or less. Cover that portion with foil.
Make your glaze for the lentil loaves and brush liberally on the lentil loaves. Put the sheet pan back into the oven for 15 minutes. Remove sheet pan and check if beans are done. If the loaves are done, remove them from the pan. Should the beans not be done yet put them back into the oven.
If the stuffing is done, transfer it off the sheet pan as well or continue to bake for another 5 minutes.
You can serve this Vegan Thanksgiving Sheet Pan Dinner with gravy! Try my skillet gravy – drizzle the whole dinner liberally, especially the loaf and green beans. The green beans with gravy can be topped with some crispy onions for a green bean casserole like side!
If you make any of these, do rag me on social media or let me know in the comments here.
Finish your meal with any of these Vegan Thanksgiving Desserts:
- Pumpkin Pie bars gf option, So creamy
- Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF, GF with GF crust
- Sweet Potato Pie Bars with Cinnamon Crust or make a pie. GF option
- Apple custard bars
- Chocolate Pecan pie
This is my absolute favorite recipe! I make it every Thanksgiving and Christmas. It’s perfect for someone like me who can never time recipes to serve together at the right temperature. It also tastes terrific. Thanks so much, Richa! Another holiday veganized.
Thank you for the kind comment, Shannon!
I’ve made this for Thanksgiving two years in a row now, and it’s absolutely genius. I chop all of the veggies the night before, as well as baking a cornbread and Richa’s no-bake pumpkin pie. Then on the holiday, I only need to spend about an hour and a half in the kitchen, but the feast produced looks and tastes like it took days. This year I was cooking for three people so I doubled it, using two sheet pans side by side, and two days later my boyfriend and I are still making sandwiches with the leftovers.
Thanks so much for this recipe!
Love it! Thank you for the kind comment.
This was a real hit last Thanksgiving, and I gave it five stars then. I made it again this year, and it’s still five stars, but I’m adding a new comment with one further note: last year, I used an “accidentally vegan” store-bought cubed white bread for the stuffing, and it was fairly good. This year, I cubed four slices of a loaf of Dave’s Killer Bread which was getting stale, and it was maybe five times better and barely even any more work. Using a quality bread makes a huge difference and is much easier than you think. I highly recommend it!
I have made this recipe twice in the past week and a half! So simple to put together but impressive and delicious!
That makes me so happy to hear. Thank you!
Hi Richa, I need to triple this recipe for a family Thanksgiving dinner! I am doing the loaves & stuffing (my sister is doing the green beans & sweet potatoes). Could I split this up on two baking sheets by cooking 3 loaves & half the dressing on one baking sheet & the rest on the other sheet? I would appreciate any suggestions you have, thanks!
Yes, definitely split it into multiple sheets because the larger volume will change the baking times as well. So keep the loafs together on one sheet , And all the stuffing/dressing on another sheet. Use another sheet for the sweet potatoes.
Richa, Thank you SO much for this recipe. I made it today, and it is so delicious. You are so good with your flavors giving each dish a unique twist. Any one who is perplexed about to to feed their vegetarian or vegan family member for the holidays, this is it! (I’m been a vegetarian for 30+ years. ) I messed up following the directions in a couple of ways but it didn’t matter because everything came out fine. And I forgot to make the gravy. It’s not really needed, but I’ll make it next time. 🙂 Thank you, again. ~Kristy
Thank you for your kind comment!
Hi, thank you for the recipe! I made this tonight as a test run for Thanksgiving and it was a hit. It served 3 adults well. I used canned seasoned lentils and rinsed them but I will make them myself the next time because I think their flavor was competing with the rest of the seasoning.
I will be making this again in a month for the “real deal!”
Then you can enjoy it twice =)
This turned out so amazing! Made the loafs and green beans with loads of shrooms and roasted butternut and beet. Prepped before hand so assembly wasn’t that much work!!
perfect! happy holidays
Made this for Thanksgiving dinner tonight. Had some extra mushrooms, so I threw a few into the loaves, which was a good decision. I don’t care for maple syrup with sweet potatoes, so I swapped it with just some oil and garam masala. I also made the lentil loaves as four small loaves instead of two larger loaves to give more surface area for the glaze. The lentil loaves were above and beyond the smash hit of the dinner; the only complaint I had was that I didn’t make more. I’ll be doing a double batch next year!
I agree – mushrooms are always a good decision
Can the lentil loaf be prepped a day ahead and stay in the fridge until ready to cook?
Yes. Just bake when needed