This is a super delicious tofu tray bake with tofu and vegetables tossed in a delicious jerk inspired marinade and roasted. Just marinate and spread on a pan and bake! Serve just as-is or in a wrap, over a bed of rice or quinoa, or over salad greens. Easy 1 Pan weeknight meal. Soyfree option

This tray bake dinner is super easy and it’s super flavorful. I make an easy blender marinade with lots of herbs and spices. Then the tofu and veggies are tossed in the marinade, spread on a baking sheet and baked! And that’s it. This tray bake can be served as is or over cooked grains or over a salad, or a wrap. The caramelized herbed veggies and the crisped up flavorful tofu are heavenly.

The marinade is inspired by Jamaican jerk marinade, but I changed it a bit, omitting some of the spices you find in jerk seasoning, like allspice and cinnamon. You can add those for even more flavor.  

This goes well with any kind of protein that you’re want to use. If you don’t want to use tofu, just add some chickpeas, chickpea tofu, soaked and drained soy curls, or your favorite vegan chicken substitute. 

You can add more veggies to your tofu tray bake, and you definitely want to double or triple the marinade to keep on hand, so you can toss it in whatever veggies and proteins you want, whether you want to bake or or pan fry them. The marinade is just amazing either which way, so let’s make it!

Why You’ll Love this Tofu Tray Bake

• easy 1-pan meal with almost no active cooking time
• flavorful jerk seasoning-inspired marinade is amazing on the tofu and the veggies
• versatile! Use your plant-based protein and veggies of choice.
• make-ahead up to 2 days
• naturally gluten-free and nut-free with easy soy-free options

Continue reading: Tofu Tray Bake (gluten-free, nut-free)

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Baked eggplant and tofu in a super quick and flavorful peanut sauce is a one-pan meal that is super versatile! You can easily make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

This is a super quick peanutty recipe. I had a bunch of eggplant left, so I decided to use it with the tofu. I made this easy peanut butter satay sauce and then tossed the tofu and eggplant in it and then baked it. You can also pan fry the mixture until crispy, if you’d prefer that to baking. 

Either way, it’s a really simple eggplant and tofu recipe. It’s just 2 Steps, 1 Pan, 1 Bowl recipe that needs 15 minutes of active time. Just mix all the ingredients for the sauce in a bowl, reserving a few tablespoons for drizzling later. Add your eggplant and tofu to the bowl of sauce, toss, and either bake or pan fry. Serve with rice or quinoa or add this to lettuce wraps.

You can also mix this up to use other veggies besides eggplant, like broccoli, cauliflower, mushrooms or bell pepper! Or use more tofu. Eggplant and tofu go well together Especially coated in this flavorful satay-style peanut sauce.

Why You’ll Love Eggplant and Tofu in Peanut Sauce

• 1-bowl, 1-pan meal
• ready in under an hour, 15 mins active time
• crispy tofu and tender, crispy eggplant in flavorful peanut sauce
• versatile! Easily made gluten-free and even peanut-free, soy-free, and/or nut-free
• serve how you like: over rice, quinoa, or as lettuce wraps

Continue reading: Baked Eggplant and Tofu in Peanut Sauce (1 pan Gluten-free)

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This amazing Indian Lucknowi Biryani is baked in the oven in a single pan. North Indian Spiced tofu Rice bake has fantastic flavor with unique blend of spices! It needs just 1 pan and 15 mins active time. A 2 step bake means no need to stand around sautéing the tofu or the aromatics! Gluten-free. Options for Soyfree Nutfree Oilfree.

You guys love my baked jackfruit biryani, so I decided to make another baked biryani for you. Biryani is a Rice dish often with added meats. Many regional cuisines of India have their own variations of this rice dish. They can vary significantly, some just a few spice differences while other with the processes and methods as well. Today we are making a royal biryani from Awadhi (Lucknowi) cuisine.

Lucknowi cuisine (north-central Indian cuisine) has influence from Mughal, nawabi, and Punjabi cuisines with its own dishes. Lucknowi Biryani is usually made with meat, like lamb. I’m using tofu here as the protein, I’m using the same spices that make that biryani ultra delicious and special. Come along with me on my mission to explore regional Indian cuisine as well as make vegan versions of meat heavy Indian recipes!

Biryani is a rice dish, which usually has a really flavorful protein added to it. Everything is layered in a pot to get all of the flavors infused into the rice, and it’s served either as-is or with some yogurt dip raita or as a side dish. The traditional cooking requires many pans and multiple steps to get all the flavor in the protein and the rice which is then layered and slow cooked in a covered/sealed container. I simplify that whole process by baking the Biryani so you need just 1 baking dish and a few minutes of active time in the kitchen!

I’m using very specific spices in this recipe for that particular authentic flavor. If you don’t have all of the spices, use whichever spices you have and add in some extra garam masala, or you can use the spices from my jackfruit biryani.

Why You’ll Love Lucknowi Biryani

• Crisp spiced tofu and rice flavored with a mix of whole and ground spices
• same incredible, layered, complex flavors baked in a single pan in the oven
• only 15 minutes of active time and the rest hour is baking in the oven
• naturally gluten-free with easy nut-free, soy-free, and oil-free options

Continue reading: Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

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If you love stuffed peppers, you are going to love this unstuffed pepper casserole! It has all the amazing flavors and textures of stuffed bell peppers without needing to fuss with stuffing each pepper and needing a knife when you eat it. Options for gluten-free Soyfree Nutfree

Unstuffed pepper casserole with rice is super easy, two-step casserole where everything bakes up in the casserole dish, so you don’t have to stand around to sautéing ingredients on the stovetop. Most of the active cooking time is just chopping up the ingredients and then quickly mixing them together in the pan. 

Even the rice cooks in the oven rather than on the stovetop!

I use veggie grounds in the dish, but you can also use lentils, chopped soy curls, or other vegan meat substitutes instead, if you prefer.

A crunchy breadcrumb and cheese mixture tops off this unstuffed pepper casserole, but if you want to make it gluten-free, you can omit the breadcrumbs and just use cheese. 

We bake the aromatics and peppers first then add everything else to the pan to bake! It’s a versatile casserole. Change up the herbs and flavors to preference. Add some chickpeas to the mix. Use a mix of rice and quinoa!

Why You’ll Love Unstuffed Pepper Casserole

• all of the flavors of stuffed peppers with less work
• No need to stuff individual peppers, no need to make the filling separately! Just add to 1 Pan
• veggie-packed casserole that cooks all in one baking dish
• crunchy, cheesy topping!
• easily made gluten-free, soy-free, and nut-free

Continue reading: Unstuffed Pepper Casserole (Deconstructed Stuffed Peppers!)

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A sheet pan gochujang bowl is an easy, flavor-packed way to use up leftover veggies. Tofu, Veggies, chickpeas are tossed in a delicious Gochujang marinade and baked! Serve your gochujang bowls over rice, lettuce, or noodles. It’s such a versatile meal!

If you’re new to gochujang, it’s a spicy, fermented Korean chili paste with a little bit of a sweet flavor. It’s amazing in sauces, like the sauce and dressing for this gochujang rice bowl!

We’re going to up the flavor ante in this recipe by combining gochujang paste with gochugaru flakes. Gochugaru is the chili used to make gochujang paste, so it really doubles down on that incredible flavor!

This sheet pan meal has lots of veggies, and everything baked on one baking dish! You make this delicious marinade with both gochujang paste and gochugaru flakes for a deep, gochujang flavor for the veggies and protein. And While everything bakes up together, you make a tangy, refreshing dressing with vinegar and gochugaru flakes along with a little bit of maple for the sweet. Double the flavor! The dressing livens the bowl up even more as it pairs amazingly with the roasted veggies as well as crunchy lettuce or rice or any other accompaniments.

After baking, you simply dress the veggies and protein and serve. You can serve the gochujang bowls as-is with the roasted veggies and protein or serve it over rice or as a salad with some fresh spring greens or lettuce. Or add the mixture to wraps! You can also serve this as an entree with cooked greens on the side.

The dressing is just fabulous. If you want to add to the freshness, feel free to add sliced, fresh onion, cucumber, or carrots to pickle them a little bit and then use that extra crunch on your gochujang bowls. How gorgeous is that pan dinner!

My formula to make banging Sheet pan dinners!

• Get your veggies, chop into similar size pieces
• get the proteins. Use a mix such as cubed tofu and beans or chickpeas. Or tempeh or seitan and beans or nuts
• decide on a flavor profile. Spicy savory. For eg Cajun, Berbere, chipotle pepper, gochugaru pepper, Indian garam masala, Jamaican jerk etc.
• toss and bake.
• pair with simply zingy lemony dressing or creamy dressing or sweet and tangy dressing.
• serve as bowl or with bread or with rice or crunchy greens/lettuce
  

Why You’ll Love Gochujang Rice Bowls

• one-pan meal that’s packed with flavor!
• so versatile. Use whatever veggies you have on hand, and serve over lettuce, rice, noodles, in wraps, etc.
• double gochujang flavor from both gochujang paste and gochugaru flakes
• optional quick pickled veggies go on top to add freshness and crunch!
• nut-free with gluten-free and soy-free options

Continue reading: Sheet Pan Gochujang Bowl (1 pan, nut-free with gluten-free and soy-free options)

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This delicious, hearty, fluffy quinoa casserole is packed with amazing Indian spices, toothsome chickpeas, and lots of veggies. 1 Pan 1 Step dump and bake. No need to stand around to saute anything! Gluten-free, Nutfree

This is a super quick, dump-and-done casserole dish. The technique is similar to my rice and chickpea casserole (baked chana pulau), but we make this dish with quinoa instead of rice and a different flavor profile.

It needs 1 baking dish, and just 1 step. No need to stand around to sauté each step and to keep an eye on the veggies and quinoa.

You can change the spices to your preference, add a different protein like white beans, other beans, tofu, vegan chicken or other! .

If you want to mix up the spices, try a cajun spice blend or just curry powder or Ethiopian Berbere other spices instead of the Indian spices in this recipe. It will still turn out really great! 

We just add all of the aromatics at the bottom with the spices and the sauces and then top it with the quinoa and chickpeas and some broth. Cover with parchment and bake. That’s it!

The baking cooks the aromatics at the bottom of the pan, and it will turn out really deliciously. They kind of get roasted slowly, and everything starts to boil and cook in the oven, and the quinoa gets evenly cooked, as well.

Take the dish out, and you can mix in some finely chopped broccoli at this point. If you want a creamier version, then also add in a little bit of non-dairy yogurt or non-dairy cream and mix in.

Top this with some lime juice, chopped onion, or other crunchy veggies and herbs, like green onion or cilantro, and serve.

Why You’ll Love this Quinoa Casserole

• dump-and-done one step baking process
• packed with flavor, fluffy quinoa, veggies, and chickpeas
• easy, one-pan meal
• customizable! Use your favorite spices to make it your own.
• Gluten-free and nutfree. easily made soy-free

Continue reading: Spicy Quinoa Casserole (nut-free, gluten-free)

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Everyone loves a sheet pan dinner. Everything we love about a one-pot dinner flipped onto a sheet pan. I mean, what’s better than dumping some ingredients onto a sheet pan, popping it into the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.

This vegan sheet pan dinner can be left completely unattended apart from the odd peek through the oven door. Clean-up is minimal as well because, again – just one pan.

Ok, we have one more dish because we make a little tahini sauce on the side to drizzle the sheet pan dinner with after cooking. While the tahini sauce is optional, it is totally recommended because the creaminess of the tahini really lifts the whole dinner to a completely new level of delish.

What makes this sheet pan dinner exceptionally good is the use of berbere – a spicy Ethiopian spice blend that contains over a dozen different ingredients.

Amongst them are red chili peppers, fenugreek, and ginger, as well as other warming spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon.

You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!

More vegan sheet pan dinners:

• Sheet Pan mediterranean dinner with roasted root veggies  
• Sheet Pan Thanksgiving Dinner (Vegan)
• Sheet Pan Veggie Dinner with miso maple dressing 
•  Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce 
• Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
• 8 Crave-Worthy Vegan Sheet Pan Dinners

Continue reading: Berbere Sheet Pan Dinner

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These roasted root veggie bowls make root vegetables shine! They are loaded with sweet and smoky flavors and exciting textures.  Exactly the kind of healthy, balanced veggie-forward meal I love to make a big batch of. Because guess what,  leftovers taste great the next day making this Mediterranean sheet pan dinner amazing for meal prep.

For this healthy one-pan / sheet pan dinner we roast root veggies, chickpeas, cauliflower, bell pepper and butternut squash along with some balsamic vinegar, maple syrup, olive oil, and a herby spice blend.

While baking, we mix together a zesty refreshing Mediterranean dressing and pour it all over the roasted veggies. I like doing that while the veggies are still warm. Those thirsty roasted root veggies will go ahead absorb all of that lemony goodness right away. But you can also mix veggies and dressing the next day, if you’re meal prepping.

Why you’ll love this Recipe

• this recipe is flexible to use up seasonal vegetables
• its a sheet pan bake , so hands off and quick to put together.
• it packs a flavor punch with shawarma spice and a refreshing lemon oil I’ve oil dressing
• it is Glutenfree nutfree and Soyfree recipe
• easily made Oilfree by using tahini instead of oil

More vegan bowls:

• Vegan Pizza Bowl
• Sheet pan veggies with miso maple dressing
• Vietnamese Curried Tofu Noodle Bowl Recipe
• Spicy Bbq Cauliflower Salad Bowl
• Sheet  pan cheeseburger veggie dinner 
• Bulgogi Roasted Spring Veggie Bowl

Continue reading: Sheet Pan Mediterranean Dinner with Shawarma Roasted Root Vegetables

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All the flavors of a cheeseburger incorporated into one big, filling veggie sheet pan dinner -meet my Sheet Pan Cheeseburger  Vegetable Bake.

We have healthy veggies, we have plant-based protein thanks to tofu and chickpeas, we have all those burger flavors like ketchup, bbq sauce, and burger spices. AND,  we have a creamy dreamy vegan garlic mayo that we drizzle on top to take this sheet pan cheeseburger from good to OMG delicious!

Make lots have have leftover for lunch the next day! This bowl is Glutenfree. Use Nutfree cream or vegan Mayo tk make it Nutfree!

MORE VEGGIE GOODNESS FROM THE BLOG,

• Peanut Butter Roasted Cauliflower Bowl. GF
• Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
• Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF
• Quinoa Cauliflower Bowl with almond Sriracha sauce GF
• Chili Garlic Tofu Bowl with Vermicelli. GF

Continue reading: Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

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Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce.

This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! It’s so easy, it’s healthy and it’s versatile.

You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast!

Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you won’t tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast.

The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible.

Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it!

MORE VEGGIE GOODNESS FROM THE BLOG,

• Peanut Butter Roasted Cauliflower Bowl. GF
• Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
• Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF
• Quinoa Cauliflower Bowl with almond Sriracha sauce GF
• Chili Garlic Tofu Bowl with Vermicelli. GF

Continue reading: Sheet Pan Ratatouille with Polenta

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