A simple vegan and gluten free dinner, this winter vegetable sheet pan dinner is absolutely delicious! Packed with plant based protein and lots of vegetables for a healthy meal.
I’m never going to sugarcoat what it means to start adopting a more plant based diet: It’s not pure fun.
Sometimes it’s a lot of “seriously though?!”, “I’m hungry” and “there’s nothing to eat”.
Bottom line: I’m spending time in the kitchen. And I get why people quit, I really do.
I’ve quit before myself – many times! Actually right before I started this very same little weblog, and then I quit because it was a bit hard to eat only raw vegetables while I was maniacally scared of anything but white bread.
But now I’m determined to help both you and me move forward with passion and compassion – and share plenty of recipes, tips and ideas I’m picking up along the way of ditching the animal products.
And this recipe is one of my biggest aha-moments of the last few weeks: A vegan sheet pan dinner!
I know, right? I always thought sheet pan dinners only work with a meat, but alas, I was happy to be proven wrong.
It’s actually super easy and painless to make a vegetarian version – you don’t even need to worry about a meat being underdone!
Tl;dr on making this gluten free vegan sheet pan dinner (so simple!):
- chop the veggies
- add oil, herbs and seasoning
- deglaze the sheet pan with either vegetable stock or wine
- stir in the cooked beans
- top with the extra goodies
How easy does that sound? Exactly. So simple.
It’s quite important to cut the vegetables as directed in the recipe below, to make sure they’re all done at the same time.
If you’re not a fan of Jerusalem artichokes (or you can’t find any), just sub in some potatoes.
All the vegetables together make for a great medley – the celery root stays a bit firmer, the others tend to get a bit softer – so much texture going on.
Be careful when pouring the wine or stock into the hot pan. It’s sizzling! But it’s such a great way to make sure your dinner doesn’t turn into a boring dry heap of veggies.
As for the beans I used borlotti, but you could use cannellini beans or chickpeas just as well.
And if you’re very opposed to radicchio I don’t know if we can stay friends, but just use a cup of thinly shaved red cabbage if it bothers you that much.
I made this again just yesterday because I wasn’t having such a great day and needed a comforting, simple meal.
The best part? As a family of two big monkeys and two little monkeys, making the full recipe gives us plenty of leftovers. And those leftovers?
Turn into the most amazing salad the next day, drizzled with a bit of white balsamic vinegar!
Actually, this is a recipe that does make plant-based eating fun. And definitely nixes the “there’s nothing to eat!” conundrum – if only for a night.
Vegan Winter Vegetable Sheet Pan Dinner with Beans
* These are affiliate links and I make a commission for purchases made after clicking through.
- 3 onions halved and roughly cubed
- 5 cloves garlic crushed
- 1 head celery peeled and cut into 1/4 inch (1/2cm) cubes
- 4 Jerusalem artichokes roughly cut up (no need to peel - they'll melt away if you do)
- 2 medium fennel bulbs trimmed and cut into 8 wedges
- Handful thyme leaves picked
- Oil salt and pepper
- 3/4 cup white wine OR vegetable stock
- 2 cups cooked borlotti beans about 1 can
- 1 Small radicchio OR red cabbage, thinly sliced
- Handful toasted hazelnuts roughly chopped
- Fresh thyme
- Juice of 1 lemon
- Prep: Preheat the oven to 400°F (200°C). Place the onions, garlic, celery, Jerusalem artichokes and fennel wedges on a rimmed baking sheet. Add the thyme leaves, oil, salt and pepper and carefully toss.
- Bake: Bake in the preheated oven for 20 minutes. Carefully remove the sheet from the oven and pour the wine over the vegetables. Using oven gloves, gently shake the pan to spread the wine. Return to the oven for another 5-10 minutes, or until the vegetables are tender and the wine has almost completely evaporated. Remove from the oven and immediately stir in the beans.
- Finish: Top with radicchio, hazelnuts, fresh thyme and lemon juice and serve either hot or warm. It's also delicious eaten at room temperature with a bit of vinegar like a salad.