Easy Vegan Sheet Pan Vegetable Dinner
Ingredients
Chickpeas
- 1 can chickpeas, rinsed, drained and patted dry
- 1 tsp sriracha
- 1 1/2 tbsp soy sauce or tamari
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1 tbsp maple syrup
- 1 tsp olive oil (optional, but helpful for crisping)
- Thyme sprigs
Vegetables
- 1 medium zucchini, cubed into thick chunks
- 1/2 cup sliced mushrooms
- 1 medium sweet potato, diced into small chunks
- 1 tbsp soy sauce
- 2 tsp olive oil (optional, but can help prevent your veggies from sticking and helps with browning)
- 1 tbsp maple syrup
- Thyme sprigs
Preparation
Preheat oven to 400F.
In a bowl, add chickpeas along with sriracha, soy sauce, paprika, garlic powder, basil, maple syrup and oil; mix to combine and coat.
Place chickpea mix on a lined baking sheet.
Repeat process with your other veggies; use the same bowl, add your veggies and recommended ingredients, and toss together.
Place the vegetable mixture on the sheet pan as well.
Make sure veggies and chickpeas are spread out enough to cook evenly without getting mushy.
Scatter fresh thyme sprigs on top of veggies and proteins.
Allow to bake for 15 minutes and then move veggies and chickpeas around.
Bake for another 10 minutes or until veggies are all cooked through and browned.
