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This week, I’ve rounded up 14 sheet pan recipes– meals and sides you can throw onto a single pan and bake. All it takes is easy prep and a hot oven. Here we go!

(All recipes 100% plant-based. “WFPB” = Whole-food, plant-based, “GF” = gluten free)

Sheet Pan Recipes

Easy Cheesy Garlic Potatoes and Broccoli from VegNews

This recipe’s very straightforward: potatoes, broccoli, and some seasonings on a pan. In 20 minutes you have a tasty veggie side dish.

20-minute Sheet Pan Portobello Mushroom Fajitas (WFPB) from Eat Figs, Not Pigs

Roast up some mushrooms and other veggies in 20 minutes and serve on some tortillas. Super simple, and everyone will love it.

Sheet Pan Roasted Vegetable Turmeric Tahini Bowls from Okonomi Kitchen

This one-pan recipe turns into veggie bowls with chickpeas topped with a tasty tahini sauce.

Dijon Rosemary Sheet Pan Dinner (with tofu) from Rabbit & Wolves

Another main course that includes veggies plus tofu, so there’s no need to make anything on the side.

Tahini Ranch Tofu Sheet Pan from Plant-Based RD

This recipe features homemade dairy-free ranch dressing to top off the sheet pan ingredients of red potatoes, Brussel sprouts, and tofu (with 14g of protein per serving)

Stuff I love: Nordic Ware Naturals Baker’s Half Sheet

You can make a sheet pan dinner on any pan, but having a better pan makes for the job makes cooking even easier (more on this below).

This Nordic Ware Naturals Delight Set is available from Amazon, and it’s all you need for sheet pan dinners.

Sheet Pan Recipes (cont.)

Veggie Loaded Tempeh Sheetpan Dinner with Tahini and Turmeric Sauce from May I Have That Recipe

Tempeh gives this recipe some substance and 19g of protein per serving.

Cherry and Almond Sheet Pan Pancakes from Minimalist Vegan

Sheet pan recipes can work for breakfast too! This recipe uses dairy-free buttermilk to make tasty pancakes topped with cherries.

Sheet Pan Tofu Scramble from Vegan Yack Attack

This single pan breakfast can be prepped and prepared ahead of time for a whole week of meals.

Tofu Sheet Pan Dinner with Pesto from Munchmeals by Janet

For a recipe with more variety, this recipe includes a pistachio pesto to top the veggies and tofu that’ll fill your plate with color.

Maple Mustard Roasted Vegetable Sheet Pan Supper from Bad to the Bowl

Combine broccoli, carrots, peppers and onions and top with a maple mustard sauce for a delicious bowl.

Tandoori Sheet Pan Dinner (GF) from The Curious Chickpea

Combining veggies plus garam masala, turmeric, and yogurt gives this dish a nice balance of spice and flavor.

Sheet Pan Oven Roasted Vegetables from Vegan in the Freezer

If you’re looking for a simple side, toss some asparagus, carrots, mushrooms, or whatever you have available onto your pan and roast this way.

Sheet Pan Roasted Vegetables and Beans With Za’atar (GF) from Sharon Palmer

This recipe includes fresh veggies topped with simple, household spices plus za’atar, a traditional Lebanese seasoning blend.

Secrets of the sheet pan dinner

Sheet pan dinners are designed to be simple. Once you’re cooking, it’s mostly a “set it and forget it” endeavor. But if you want to level up your sheet pan game, there are a few things you can do.

First off, having and using the right sheet pan makes it easier. Melissa Clark from NYT Cooking has a few recommendations:

• Use a “half sheet” pan, which is 18-by-13 inches with a 1-inch rim, so long as that fits in your oven. You can go down to a “quarter sheet” pan that’s 9-by-13 inches if needed.
• Use an aluminum or stainless steel pan, if possible.
• A pan with a heavy-duty or higher gauge is better. Clark recommends a gauge of 13 to 18.

Obviously, you don’t have to have the perfect sheet pan to make this work. Just about any pan will do.

A few more tips:

• Many sheet pan dinners call for flipping or rotating during cooking. Using a cookie sheet makes it easy for things to slide or roll-off.
• Use parchment paper or a silicone sheet to help crisp up ingredients and keep them from sticking.
• Add ingredients in stages, as necessary. Some ingredients have different cook times. Recipes will generally have instructions for this, but it’s helpful to know if you’re making your own recipe. While throwing everything in at once is ideal, it’s not a big deal to add things in a few different stages to accommodate varying cook times.

To sheet pan success!

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This week, we’re cooking up 100% plant-based pizza! That’s right, pizza with plant-based cheese, sauce, and more!

(All recipes 100% plant-based. “WFPB” = Whole-food, plant-based, “GF” = gluten free)

Recipes – Pizza 100% Plant-Based

Vegan Deep Dish Pizza from Pasta-Based

We’re coming out with the big guns with this thick-crusted, saucy-gooey masterpiece. Includes a vegan mozzarella recipe made from cashews.

Simple Vegan Pita Pizzas (WFPB) from Forks Over Knives

Don’t want to deal with dough? This recipe uses pitas, and it’s ready in about 15 minutes.

Vegan Roasted Cauliflower BBQ Pizza from This Savory Vegan

When you’re not feeling red sauce, try this BBQ pizza with cauliflower for some tasty added veggies.

Vegan Pizza with Homemade Pizza Dough from Jessica in the Kitchen

This recipe is super simple and easily customizable. The recipe includes pizza dough, which can be prepared ahead of time and frozen for later.

BBQ Hawaiian Jackfruit Pizza from baumassfoods

This recipe’s another easy one yet provides a unique flavor with pineapple, cilantro, and jackfruit.

Vegan Pizza Rolls from Holy Cow! Vegan Recipes

These pizza rolls are a nice twist that also packs in 3 cups of vegetables. They’ll never know! 😏

Stuff I love: Pizza stones

I love cooking with a pizza stone. The crust comes out perfectly cooked for me– crispy and evenly cooked.

Preheating the stone means the pizza crust cooks fast too.

Pizza stones can also be used to cook pizza on the BBQ grill.

The Hans Grill Baking Stone on Amazon is a great pizza stone option.

Plant-Based Pizza Dough (WFPB) from NutritionStudies.org

If you’re looking for a bank canvas, try out this pizza dough that combines flour and black beans.

White Bean Pesto Pizza from Food Revolution Network

The white bean pesto provides this pizza with a hearty and filling topping. Just spread it on tortillas and bake.

Simple Sweet Potato Pizza Crust (GF) from Bucket List Tummy

Try this tasty sweet potato crust for another gluten-free crust option and top it however you’d like.

Vegan Pizza Waffles from Vegan Richa

For a fun brunch option, there’s pizza waffles. The veggies and other toppings are baked right in too.

Cauliflower Pizza Crust (GF) from Chocolate Covered Kate

Cauliflower pizza crust has taken off in popularity lately. This takes just 6 ingredients, including cauliflower (obviously), for some built-in veggie action.

Grain-Free Vegan Pizza with Caramelized Onions + Mushrooms from Simply Quinoa

This recipe has it all with sauce, veggie toppings, and cream sauce, all plant-based. The drizzled sauce makes it one of the most delicious looking pizzas I’ve ever seen.

Making the perfect plant-based pizza

For many, pizza without dairy cheese might not sound so delicious. But I hope I’ve highlighted the many other plant-based cheese and topping options to give you an idea of how to get creative.

It’s really up to your imagination as to what makes a delicious, plant-based pizza. Let the toppings and sauces shine, and you and your family will be delighted.

A few more plant-based pizza tips:

• Don’t fear the dough. Pizza dough is generally vegan. It’s not always the case, so be sure to check. But most dough I’ve bought is entirely plant-based. Making your own dough is pretty simple too.
• Make your own cheese or shop for it. Popular homemade plant-based cheeses include cashew, nutritional yeast, and other ingredients. For store-bought options, check out top vegan cheeses (including our picks for pizza) here. You can always opt for a cheese-less pizza, too, including when you’re ordering out.
• Change up the sauce. Tomato sauce is and always will be my fave, but there are plenty of options, as you can see above. Try a white sauce, barbecue, balsamic, or whatever you think might be tasty.
• Experiment with veggie toppings. Nearly any veggie can go on a pizza. Some of my favorite non-traditional toppings are kale and corn. Varying sauces allow for more veggie versatility too.

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This week, it’s 100% recipes that can be made in a single pot. Let’s go!

(Reminder: all recipes are 100% plant-based. “WFPB” = Whole-food, plant-based (including oil free), GF = gluten free)

Recipes – Made in One Pot

One-Pot Vegan Chicken Noodle Soup (GF) from From My Bowl

Enjoy this classic comfort food made with soy curls. It’ll warm you up on a cold winter day.

One-Pot Vegan Italian Pasta (WFPB) from HealthyGirl Kitchen

This pasta takes just 10 minutes to cook and includes favorites like olives, capers, and marinara sauce.

Ultimate Vegan Pot Roast from Trifecta Nutrition

If you’re in the mood for a meaty recipe, enjoy this pot roast that includes Beyond Sausage to beef things up.

One-Pot Plant-Based Lentil Chili (WFPB) from NutritionStudies.org

This lentil chili is a nice changeup from the typical bean chili. Just dump everything in the pot in a few steps, simmer and serve.

Black-Eyed Pea Stew (WFPB) from Clean Food Dirty Girl

If you’re looking for a recipe to really “wow” people, this will do the trick. Plus, it’s both Instant Pot and stovetop friendly.

One-Pot Vegan Lentil Shepherdless Pie (WFPB) from The Vegan Afterglow

For the mashed potatoes lovers, Shepherdless Pie is the ultimate flavor combo. The lentils make this one hearty and filling. (Note: 200°C = ~400°F)

Stuff we love: Gotham Steel Cookware, 5 Quart Stock Pot

Each week, we feature things we love. This week, it’s the Gotham Steel Cookware 5 Quart Stock Pot.

Look: I’m not going to tell you to buy something you don’t need. Just about any stockpot will do the trick for this week’s recipes. The main thing to keep in mind is you want a large enough pot to cook with and not make a mess.

If you need a stockpot, check out the Gotham Steel Cookware 5 Quart Stock Pot on Amazon.

Easy One-Pot Pasta from Sweet Simple Vegan

Here’s another easy pasta dish with the option to add parmesan cheese that you can make at home with four ingredients.

One-Pot Creamy Mushroom Soup from Yay! For Food

Coconut milk gives this recipe a nice creaminess that pairs well with the cremini mushrooms.

1-Pot French Onion Soup from Minimalist Baker

Another classic soup, this recipe takes only 5 minutes to prep. Prepare the optional croutons to adds some extra flare.

One-Pot Vegan Chana Masala from Eat With Clarity

This Indian dish is probably easier than you think to make. The canned chickpeas provide flavor, fiber and protein.

Thai Vegetable Noodle Soup (WFPB) from Forks Over Knives

This noodle soup uses various spices and crisp veggies for a delightfully balanced recipe—no need for a side dish here.

One-Pot Cajun Rice from Everyday Easy Eats

Five minutes of prep and five steps are all it takes for this cajun rice. The kidney beans make it an option as a hearty side or an entree.

The joys of One Pot cooking

One-pot meals are another great option if you’re busy and want to limit the amount of work to prepare a meal. My favorite advantages of one-pot meals are:

• Lots of flavors. Just because it’s contained to one pot doesn’t mean it’s basic. All the recipes above have a variety of flavors and ingredients.
• Easy cleanup. Only one pot to clean at the end.
• Stove simplicity. No need to monitor multiple pots and pans on the stove at one time.
• Veggies included. One-pot recipes are generally complete meals that include veggies. There’s no need to plan a separate side dish.
• Instant pot-friendly. Many recipes can be made in an Instant Pot to simplify things even further.

I hope you find a one-pot recipe to try this week!

Note: This post contains affiliate links. If you use these links to buy something, I may earn a commission. See my terms here. Thanks.

Not enough time? This week’s recipes all take just 20-30 minutes to prepare and cook.

(Reminder: all recipes are 100% plant-based. “WFPB” = Whole-food, plant-based (including oil free), GF = gluten free)

Recipes – Ready in 30 minutes or less

Vegan Tacos in 15 minutes (WFPB) from PlantYou

Tacos are always a crowd-pleaser on flavor, and what’s not to love about whipping this up in 15 minutes?

Smashed White Bean, Basil, & Avocado Sandwich (WFPB) (5 minutes) from Pumpkin + Peanut Butter

With no cooking required and only two steps, you’ve got an easy, whole-foods sandwich.

Orange Cauliflower (WFPB) (30 minutes) from Veggie Inspired

This plant-based version of orange chicken involves 10 minutes of prep, with oven cooking taking most of the total time.

5-Minute Tofu Egg Salad Sandwich (WFPB) from Vegan Richa

Another whole-food sandwich (i.e., no processed “meats”) uses tofu as a base with various spices to give it that eggy flavor.

Simple Vegan Parmesan Zucchini (WFPB) (28 minutes) from Monkey & Me Kitchen Adventures

This easy side dish requires only one broiler-safe pan and is topped with 2-minute vegan parmesan cheese.

Quick Black Bean Quinoa Chili (WFPB GF) (20 minutes) from 2 Share My Joy

You’ve probably noticed chili in the Weekly a few times. That’s because it checks several boxes: nutritious, delicious, and easy. This version has quinoa for a little twist on the classic.

Stuff we love: Instant Pot

Each week, we feature things we love. This week, it’s Instant Pot.

Instant Pot is a 7-in-1 Electric Pressure Cooker that speeds up the cooking of just about everything. I use mine all the time to make soups, chilis, rice, beans, and more in less time. It’s one of my favorite tools to make meals faster.

Easy Vegan Fried Rice (WFPB) (30 minutes) from HealthyGirl Kitchen

This fried rice can be a side or main course (thanks to the tofu), and it’s also perfect for leftovers.

The Best Vegan Garlic Alfredo Sauce (WFPB GF) (20 minutes) from The Vegan 8

This dairy-free Alfredo combines onion, garlic, cashews, lemon juice, and nutritional yeast that has home chefs raving in the comments section.

Teriyaki Noodles with Vegetables (in 30 minutes) from The Garden Grazer

Noodles are another crowd-pleaser. Whip up the teriyaki sauce while cooking the rest, and you’re good to go.

20-Minute Vegan Spinach and Sun-Dried Tomato Pasta from Make It Dairy Free

If you’re worried about recipes that will show you whipped them up fast, try this pasta dish for a masterpiece in minutes.

20-Minute Garlic Broccoli Stir Fry from Savor + Savvy

Stir fry is my go-to quick meal. Everything goes in a simple pan, and it tastes great with soy sauce or another simple sauce, like the one in this recipe.

Easy Vegetable Fajitas (20 minutes) (GF) from Sharon Palmer

Cook up your choice of veggies, add beans, and serve with tortillas, and you have fajitas. About as simple as it gets.

Easy Ratatouille (in 20 minutes) from A Virtual Vegan

This recipe uses a few common veggies and a simple red sauce made from canned tomatoes.

30-Minute Tofu Pad Thai (GF) from Simply Quinoa

For a meal that feels like takeout but isn’t, tofu pad thai is relatively easy to make. Omit the eggs and use vegan fish sauce for an entirely plant-based dinner.

How to get meals on the table faster

Nearly everyone I talk to (and including me) wish they could cook more quickly. Maybe it’s not wanting to spend hours in the kitchen after the workday. Or perhaps it’s needing to feed the family fast. Whatever the reason, there are tricks to speed things up and cut down on cooking time.

The Kitchen offers several tips, like ensuring heating up appliances and boiling water at the start to save time. Using a shallow pan and multitasking the food prep while cooking helps too.

For some, batch meal prepping one day a week (like on Sunday) is the key to conquering busy weeknight dinners. Chopping veggies ahead of time is one easy way to get ahead. Vegan Family Kitchen has a thorough guide to help.

Another tip: embrace leftovers. I love eating leftover lunches (or dinners) the next day. They save me time, and I’m often eating something more delicious and nutritious than whatever lunch I would otherwise throw together. Many recipes freeze well for later too.

Don’t forget about recipe choices. If you’re able, I recommend that you don’t attempt to cook an elaborate meal every night of the week. This is often too time-consuming and leads to burnout. Unfortunately, not everyone has the luxury to avoid this due to family size or other reasons. But I still recommend keeping it in mind when deciding what to cook.

A happy new year to all and a warm welcome to the ~200 new Weekly subscribers are joining us since the last edition. Let’s get to it for 2021!

Recipes

Vegan Eggplant “Parmesan” (WFPB) from NutritionStudies.org

Didn’t think a vegan version of eggplant parm was possible? Try out this recipe that’s not only dairy-free but oil-free too.

Easy Edamame Kale Salad with Oil-Free Mango Ginger Dressing (WFPB) from Go Dairy Free

Shake up your salad game with this edamame kale version. Edamame provides some excellent plant-based protein, while mango gives it some sweetness—just 9 ingredients, including the ginger dressing.

Easy Instant Pot Chili (Vegan, Oil-Free) (WFPB) from Minimalist Baker

I haven’t taken as many opportunities to talk about my love of Instant Pots on here yet, so here we are! Just toss everything in, and in 25 minutes, you have a meal.

Vegan Cauliflower Alfredo Sauce (Nut Free, Gluten Free & Oil-Free) (WFPB) from Plant You

For the creamy/cheesy lovers out there, here’s the perfect plant-based Alfredo to pair with pasta.

Tofu Scramble (WFPB) from Karissa’s Vegan Kitchen

I used to eat a TON of eggs. I still love breakfast, and a solid tofu scramble does me right. Using black salt (kala namak) gives it an eggy flavor too.

Vegan Cheese Ball (Nut-free) (WFPB) from Zardy Plants

I love featuring plant-based cheesy foods on here. Cheese is one food people find the most difficult to give up. Here’s another cheesy creation to prove that just about anything can be made plant-based.

Vegan Mushroom Veloute [Oil Free] (WFPB) from This Healthy Kitchen

I’ll be honest: I didn’t know what “mushroom veloute” was. But the name got me curious. This classic French mushroom soup has just a few simple ingredients and is a mushroom lover’s dream.

Oil-free Black Bean Burgers (WFPB) from Hell Yes It’s Vegan

Making black bean burgers is easy. But making them both tasty AND so they don’t fall apart — not so much. Check out this delicious recipe that accomplishes both (and wow, those photos!)

Vegan Oil-free Spanish Rice (WFPB) from Brand New Vegan

This recipe takes the chicken broth out of the traditional recipe. Still, it leaves all the delicious flavors from fire-roasted tomatoes, garlic, and chili powder.

Vegan Butter Chicken (oil-free Butter Cauliflower) from Ve Eat Cook Bake

Do you love the rich flavor of curries with the creaminess that comes from coconut milk? I sure do! This recipe replaces chicken with cauliflower. You could easily add in Gardein chicken or tofu as well.

Vegan Zuppa Toscana Pot Pies from Rabbit & Wolves

Vegan buttery + vegan cheese = a crispy, buttery pie crust. Each pot pie has 21g of protein too.

Avocado Egg Rolls from Kathy’s Vegan Kitchen

When you hear “eggs rolls,” you probably think, “takeout food.” But store-bought vegan egg roll wrappers make preparing your own easy.

Eating Plant-Based in 2021

You may have noticed that I don’t talk about weight loss here and that I’m not doing some sort of “PlantProteins Weekly 2021 Weight Loss Challenge.” There are a few reasons for this:

First, I don’t believe in diet culture, and I won’t contribute to its toxicity.

I do believe eating nutritious foods over the long term is essential for health. Going plant-based for a few weeks or months just to drop a few pounds isn’t something I can get behind.

The Weekly’s goal is to help you eat more plant-based foods for the long haul by highlighting delicious plant-based foods and recipes you’ll enjoy without feeling like you’re depriving yourself.

There’s a lot more to this for me, and I’ll say more in future Weekly editions.

So for 2021, instead of trying another weight-loss program, here’s what I suggest instead:

1. Eat nutritious, whole foods, like the ones found in the “Whole-Food, Plant-Based Recipes” (WFPB) above.
2. See how eating these foods make you feel. Do you have more energy? Are you able to enjoy physical activity? Is your quality of life positively impacted?
3. Measure if eating this way helps improve and/or maintain your health. How does eating more WFPB impact your health markers (aside from weight and BMI)? A healthcare provider can help you with this.
4. Have compassion for yourself. Give up the idea that you’re going to eat the “perfect” foods all the time. Or that you have to be a certain weight to be healthy and happy. If you’re telling yourself that you screwed up, forgive yourself.

To your health in 2021,

Jeffrey