Vegan Greek Sheet Pan Dinner is a wholesome weeknight dinner that’s fast and simple to make! Vibrant greens and tender bites of tofu are tossed in a lemony garlicky Greek-inspired seasoning. Simply pop within the oven till caramelized and golden, then high with Kalamata olives and a sprinkle of vegan feta. This Greek-inspired meal is scrumptious served on rice or pita and nice for meal prep!
My final recipe for Vegan Sheet Pan Fajitas was a complete hit! Sheet pan meals are so fast and simple to make, that I knew I needed to share one other recipe instantly! This vegan Greek sheet pan dinner is simply as fast and simple. The directions are easy, combine up the marinade made from olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, and salt and pepper, seemingly components you have already got stocked in your kitchen. (Test the recipe notes for the oil-free model).
Now simply toss zucchini, cherry tomatoes, bell pepper, purple onion, and tofu within the marinade and bake. The trick for the tofu is to tear it into chunks (don’t minimize it into cubes)! Once you tear tofu into chunks it has a random form and rougher floor. The tough floor grips onto the marinade so it will get tremendous flavorful and the random shapes make it look and style extra like rooster than tofu (belief me on this)!
As soon as it is accomplished roasting sprinkle olives and vegan feta over high. I garnished mine with some contemporary oregano from my backyard for the images, or you would use parsley if desired. For the feta you should use a store-bought vegan feta or you may attempt my selfmade vegan feta recipe.
As soon as roasted the vegan Greek sheet pan dinner is frivolously caramelized and so flavorful! I like to serve mine on rice or with pita. This recipe can be nice for making forward of time or meal prep. Retailer any leftovers within the fridge in an hermetic container after which take pleasure in chilly or reheat within the microwave. For meal prep, you would divide it amongst containers on high of cooked rice with a dollop of hummus or vegan tzatziki on the aspect. YUM!
This gluten-free, vegan, wholesome meal will please everybody!
Learn how to Make This Simple Vegan Greek Sheet Pan Dinner:
Preheat the oven to 400°F (200°C).
In a small bowl, add all the Greek Seasoning components: the olive oil, lemon juice, garlic, oregano, basil, Dijon mustard, salt, and pepper. Stir and put aside.
On a big baking sheet, unfold the tofu, zucchini, bell pepper, purple onion, and cherry tomatoes.
Drizzle the Greek Seasoning combination over high and use your palms to toss the components nicely till every little thing is nicely coated within the seasoning.
Bake for 35-40 minutes, stopping to stir midway by, till every little thing is cooked and golden brown in some locations. Take away from the oven then sprinkle over the olives and vegan feta. Serve scorching alone or with cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, contemporary oregano, or parsley, if desired.
This Vegan Greek Sheet Pan Dinner is…
- sooooo straightforward to make
- filled with taste
- nice for meal prepping
Extra Vegan Greek-inspired recipes you would possibly take pleasure in:
Simple Vegan Tzatziki
Vegan Greek Salad
Simple Hummus Recipe
Do-it-yourself Vegan Feta
Whipped Vegan Feta Dip
Olive and sun-dried Tomato Tapenade
Grilled Veggie Gyros
Spicy Black Bean Pita Sandwich
Should you do this recipe tell us by leaving a remark, score it, and remember to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Vegan Greek Sheet Pan Dinner
Vegan Greek Sheet Pan dinner is a wholesome weeknight dinner that’s fast and simple to make! Vibrant greens and tender bites of tofu are tossed in a lemony garlicky Greek-inspired seasoning. Simply pop within the oven till caramelized and golden, then high with Kalamata olives and a sprinkle of vegan feta. This Greek-inspired meal is scrumptious served on rice or pita and nice for meal prep!
Servings:
Elements
For the Greek Seasoning:
- 2 tablespoons olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 cloves garlic, minced or pressed
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Veggies & Tofu:
- 1 (350g/ 12.3oz) block extra-firm tofu, drained, and torn into bite-sized items
- 1 medium zucchini, minimize into half moons
- 1 bell pepper, (any coloration), sliced
- 1 medium purple onion, thickly sliced
- 1 pint cherry or grape tomatoes, (2 cups), left complete
- ½ cup kalamata olives, (pitted if prefered)
- ¼ cup vegan feta, (selfmade or store-bought), crumbled
- Non-obligatory for serving: cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, contemporary oregano, or parsley
Stop your display from going darkish
Directions
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Preheat the oven to 400°F (200°C).
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In a small bowl, add all the Greek Seasoning components, stir and put aside.
-
On a big baking sheet, unfold the tofu, zucchini, bell pepper, purple onion, and cherry tomatoes. Drizzle the Greek Seasoning combination over high and use your palms to toss the components nicely till every little thing is nicely coated within the seasoning.
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Bake for 35-40 minutes, stopping to stir midway by, till every little thing is cooked and golden brown in some locations. Take away from the oven then sprinkle over the olives and vegan feta. Serve scorching alone or with cooked rice, warmed pita bread, vegan tzatziki, hummus, roasted potatoes, contemporary oregano, or parsley, if desired.
Notes
Oil-free: for oil-free omit the oil and substitute with vegetable broth. Ensure you use non-stick pan and/or line your baking sheet with parchment paper. Use an oil-free vegan feta equivalent to my selfmade vegan feta recipe (see the notes for the oil-free possibility). To make the cheese crumbly, place it within the freezer for about 20 minutes earlier than crumbling over the tofu and veggies.
Vitamin
Serving: 1 serving with out rice or pita (recipe makes 4 servings) | Energy: 311kcal | Carbohydrates: 20g | Protein: 18g | Fats: 21g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Sodium: 786mg | Potassium: 769mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2115IU | Vitamin C: 81mg | Calcium: 158mg | Iron: 4mg
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