Vegan Christmas Dinner Recipe Sheet Pan Full Meal

Celebrate the holiday season with a one-sheet pan vegan Christmas dinner that brings the warmth and coziness of Christmas right to your holiday table! This simple recipe is the perfect way to create a delicious vegan Christmas dinner menu that’s both satisfying and easy to prepare. With crispy roast potatoes, savory holiday sage tofu, Brussels sprouts, carrots, and a creamy mushroom gravy, this main course offers classic flavors to impress everyone at the dinner table.

Pair it with sides like cranberry sauce, vegan appetizers, or even a christmassy butternut roast for a festive spread. This vegan dinner is sure to become a holiday favorite that even the most traditional family members will enjoy.

Also see:  Spring  |  Summer |  Fall  |  Winter  |  Holiday

Why You’ll Love This Vegan Christmas Dinner Recipe

1. Minimal Cleanup: All main dishes are prepared on a single sheet pan, allowing you to enjoy a festive meal without spending Christmas morning or Christmas Eve on cleanup.
2. Packed with Festive Flavours: This recipe captures all the delicious holiday flavors, from crispy roast potatoes and hearty sage tofu to creamy mushroom gravy, that will warm up any holiday table. Perfect for the Christmas holidays.
3. Perfect for Vegan & Non-Vegan Guests: With satisfying textures and holiday-inspired herbs, it’s ideal for a vegan family member or any guest, making it an easy way to include everyone.
4. Healthy and Hearty: This meal uses healthy ingredients and can be adapted with gluten-free flours or additional vegetables like red cabbage, sweet potatoes, or puy lentils to suit any dietary preferences. Makes the perfect holiday main meal.

Ingredients & Substitutions

Potatoes:

Starchy potatoes like russets or Yukon Golds work best here, providing the ideal texture for crispy roast potatoes with a tender, fluffy center. They are coated in olive oil or melted vegan butter, salt, and pepper to enhance their natural flavor. Adding a bit of baking soda to the water when parboiling gives them a rougher texture, which helps them crisp up beautifully in the oven. Need more servings? Simply double the amount and use a second baking sheet to ensure they roast evenly.

Vegetables:

This recipe combines Brussels sprouts and carrots, which bring festive color and texture to your vegan Christmas dinner. The Brussels sprouts add a subtle bitterness that balances the sweet, earthy flavor of the carrots. Want more variety? Try adding red cabbage, red pepper, or butternut squash for an extra pop of color and flavor. These swaps bring their unique flavors, making the meal even more dynamic while keeping it seasonal and hearty.

Holiday Sage Tofu:

This tofu “roast” is seasoned with sage, thyme, and poultry seasoning to create a deliciously savory, meaty flavor that’s perfect as the vegan main course. Extra-firm tofu holds its shape best when cooked, and breading it in nutritional yeast and oat flour adds a slightly crispy coating with a satisfying, rich taste. If oat flour isn’t available, feel free to substitute chickpea flour or almond flour for a similar result. Both alternatives work well and add their own subtle flavors, so you can pick based on your preference.

Mushroom Gravy:

This savory, vegan gravy features cremini mushrooms, thyme, and soy sauce for a rich, umami-packed flavor that pairs perfectly with the potatoes and vegetables. If mushrooms aren’t your favorite, you can omit them for a smoother texture and milder taste without sacrificing the gravy’s depth of flavor. A little bit of soy sauce adds extra savoriness, but coconut aminos or tamari also make great alternatives if you prefer a gluten-free option.

These ingredient options make it easy to adjust this recipe based on dietary preferences or ingredient availability. You can add seasonal twists or keep it classic—either way, the results are delicious!

Helpful Tools For This Vegan Christmas Dinner Recipe

Large Pot:

A sturdy, spacious pot is key for parboiling the potatoes, carrots, and Brussels sprouts. Parboiling partially cooks the veggies, which helps them reach peak tenderness and crispiness in the oven. Be sure to use a pot large enough to hold all the vegetables with extra room for water, which ensures even boiling and quick cooking.

Colander:

After parboiling, transfer the potatoes to a colander and give them a gentle toss. This tossing roughens up the edges of the potatoes, creating a slightly crumbly texture that allows them to turn golden-brown and crispy in the oven. It’s a quick trick that adds a professional-level crunch to your roast potatoes.

Large Baking Sheet:

A large baking sheet is essential for roasting all your ingredients together in a single layer. This allows the potatoes, Brussels sprouts, carrots, and tofu to roast evenly without overcrowding, which ensures a beautifully golden, caramelized finish on all sides. If you’re doubling the recipe, use an additional sheet to avoid crowding and promote even roasting.

Mixing Bowls:

Use a few medium-sized mixing bowls for tasks like seasoning the veggies, breading the tofu, and preparing any seasoning blends. These bowls keep each step organized and make it easy to coat your ingredients thoroughly.

Whisk:

A good whisk is essential when making the mushroom gravy. It helps blend the flour smoothly into the melted vegan butter, avoiding lumps and achieving a velvety gravy texture. As you add the vegetable broth, a whisk will ensure the gravy remains smooth and creamy, perfect for drizzling over the final dish.

Sharp Knife:

A sharp, quality knife is a must-have for this recipe. You’ll use it to chop Brussels sprouts, carrots, and tofu into even pieces, ensuring they all cook at the same rate. An even cut also adds to the presentation, creating a visually appealing holiday spread.

How to Make This Vegan Christmas Dinner

Potatoes Part 1

• Choosing the Potatoes: For the best results, use starchy potatoes, such as russet or Yukon gold, as these varieties create the crispiest roast potatoes. Avoid waxy potatoes, which don’t fluff up as well.
• Peeling and Cutting: Peel the potatoes and cut them into bite-sized wedges—small enough to crisp but large enough to have a fluffy interior.
• Boil Prep: Place the potato wedges in a large pot. Add ½ teaspoon of baking soda (this helps soften the potato edges) and a dash of salt for seasoning.

• Cover with Cold Water: Fill the pot with enough cold water to fully cover the potatoes, leaving extra space to add carrots and Brussels sprouts later.
• Simmer: Bring the water to a boil, then reduce it to a rapid simmer. Allow the potatoes to cook for about 5 minutes.

Vegetables

• Prep the Brussels Sprouts: Rinse the Brussels sprouts thoroughly. Remove any wilted outer leaves, then slice each sprout in half lengthwise for even cooking.
• Prepare the Carrots: Rinse and peel the carrots if desired. Cut them into roughly 2-inch pieces for consistent roasting.

• Combine in Pot: After the potatoes have simmered for 5 minutes, carefully add the Brussels sprouts and carrots to the same pot. Continue simmering everything together for another 3–5 minutes, just until the vegetables begin to soften.
• Drain & Set Aside: Drain the water from the pot, and transfer the potatoes, Brussels sprouts, and carrots to a large bowl.

Potatoes Part 2

• Preheat Oven: Set the oven to 350°F (175°C).
• Rough Up the Potatoes: Use kitchen tongs to transfer the potatoes to a strainer or colander. Gently toss them until the edges look rough and textured, which will help them crisp up during roasting.

• Prepare Baking Sheet: Line a large baking sheet with parchment paper. Place the potatoes on the sheet, spacing them out to ensure each piece has room for even roasting.
• Season & Oil: Drizzle the potatoes with a generous amount of olive oil, then season with salt and pepper. Be generous with the oil, as it contributes to the crispy texture.
• First Roast: Place the baking sheet in the oven and roast the potatoes for 10 minutes.

Holiday Sage Tofu

• Slice Tofu: Cut the block of tofu into 9 equal pieces. For a crisp coating, pat the tofu dry after slicing.

• Set Up Coating Stations: In a shallow bowl, combine the dry ingredients (nutritional yeast, oat flour, garlic powder, onion powder, poultry seasoning, sage, and thyme). In another small bowl, add the olive oil.

• Dip & Coat: Lightly dip each tofu piece in the olive oil, then coat it thoroughly in the dry mixture, ensuring each side is evenly covered. If you run out of oil, add a little more as needed.

• Set Aside for Assembly: Place the coated tofu pieces aside, ready to add to the baking sheet.

Vegetables Part 2

• Season the Brussels and Carrots: In a bowl, toss the Brussels sprouts and carrots with a bit of olive oil, salt, and pepper to coat them evenly.

Full Baking Sheet Assembly

• Combine on Baking Sheet: Arrange the Brussels sprouts, carrots, and tofu on the same baking sheet as the potatoes, leaving some space between items for even roasting. If doubling the recipe, use a second baking sheet to avoid overcrowding.

• Final Roast: Return the baking sheet to the oven. Roast everything at 350°F for another 30 minutes, flipping the items halfway through to ensure even browning and crisping.

Mushroom Gravy

• Sauté the Mushrooms: While the sheet pan meal roasts, start the mushroom gravy. Place a pan over medium heat, add the diced mushrooms, and cook for 6-8 minutes, or until softened and any excess moisture has evaporated.

• Add Butter & Herbs: Add vegan butter and thyme to the pan, stirring until the butter melts.
• Thicken the Gravy: Sprinkle in the flour and cook, stirring constantly, for about 1 minute to eliminate the raw flour taste. Add the onion powder, poultry seasoning, and soy sauce for extra depth.

• Simmer with Broth: Gradually pour in the vegetable broth, whisking continuously to avoid lumps. Simmer the gravy for about 5 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.

Serve

• Plate & Serve: Arrange the crispy potatoes, roasted Brussels sprouts, carrots, and sage tofu on plates. Generously drizzle the mushroom gravy over the top.

• Optional Sides: For added festive flavor, serve with cranberry sauce, vegan stuffing, or a warm dinner roll. You can also start with my vegan cheese ball recipe here. 

• Enjoy the Feast: Serve immediately and enjoy the comforting flavors of this holiday-inspired vegan Christmas dinner. Happy holidays! You can also pair this vegan Christmas dinner with side dishes such as my easy vegan stuffing recipe which can be found here. If you are having a larger group and want to add in additional mains you can try out my vegan mushroom wellington here. 

Notes

• Serving Tips: This recipe makes enough tofu for four servings, though the potatoes and vegetables may serve three hungry guests. To serve more, simply double the vegetables or potatoes and roast on a second baking sheet.
• Gravy Portion: The gravy serves four.
• Potato Tips: Avoid overcrowding the potatoes on the baking sheet for maximum crispiness.

Tips & Tricks for a Perfect Vegan Christmas Dinner

Experiment with Seasonal Sides:

Serve this dish alongside classic Christmas sides like cranberry sauce, red cabbage, or even mashed sweet potatoes for added color and flavor. These pair well with the roasted veggies and tofu, completing your vegan Christmas dinner spread. You can find a list here of my other vegan Christmas dinner ideas and sides. 

Perfect Potato Texture:

For ultimate crispiness, shake the parboiled potatoes in a colander after draining. This roughens their surface, creating little ridges and grooves that crisp up beautifully in the oven. Generously coat them with olive oil or melted vegan butter before roasting—this helps achieve a golden-brown exterior with a fluffy, tender interior.

Double the Recipe Without Sacrificing Quality:

Feeding a larger group? Double the recipe with ease, but make sure to use a second baking sheet if you increase the quantities. Overcrowding the pan can result in steamed, soggy vegetables, so giving them space allows each piece to roast evenly and develop a delicious caramelized flavor.

Customize Your Holiday Flavors:

The sage and thyme in this recipe bring classic, comforting holiday flavors, but feel free to add other herbs for a unique, festive twist. Rosemary and marjoram pair wonderfully with roasted vegetables, adding depth and warmth to the dish. For a bit of zest, try sprinkling fresh parsley or even a hint of red pepper flakes for a touch of spice.

Create a Flavorful Gravy Base:

When making the mushroom gravy, cook the mushrooms until all their natural moisture evaporates. This creates a rich, concentrated mushroom flavor in the gravy. A splash of soy sauce deepens the savory profile and enhances the mushroom’s umami, making the gravy especially hearty and satisfying.

Add a Touch of Sweetness:

Drizzle maple syrup over the roasted carrots and Brussels sprouts during the last few minutes in the oven. This touch of sweetness balances the savory flavors, adding a festive twist that complements the traditional flavors of Christmas.

Prep in Advance for a Stress-Free Meal:

To streamline the cooking process, prepare some components in advance. Chop the veggies and tofu, and even season the tofu ahead of time to let the flavors marinate. You can also make the mushroom gravy a day before—simply reheat it on the stove when ready to serve.

What pairs well with this dish?

This main course pairs perfectly with vegan Christmas appetizers, cranberry sauce, or red wine.

Vegan Christmas Dinner – Sheet Pan

This Vegan Christmas Dinner is the perfect main course for a festive feast! Herb-crusted tofu, crispy potatoes, and mushroom gravy create a savory meal that’s sure to impress.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main, Main Course

Cuisine American, British, European

Servings 4 people

Ingredients

  

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Potatoes (see notes if you want to double the potatoes)

• ▢ 6-7 Small/Medium sized potatoes About 400 grams. Not baby potatoes more medium size see photos for reference.
• ▢ 1 tbsp extra virgin olive oil or melted vegan butter
• ▢ salt & pepper to taste
• ▢ ½ tsp baking soda

Vegetables (see notes if you want to double the veggies)

• ▢ 2 cups Brussels sprouts, cut in half around 200-250 grams
• ▢ 4 large carrots
• ▢ 1 tbsp extra virgin olive oil or melted vegan butter
• ▢ salt & pepper to taste

Holiday Sage Tofu

• ▢ 1 block extra firm tofu, drained and pressed
• ▢ 2 tbsp extra virgin olive oil
• ▢ ¼ cup nutritional yeast
• ▢ ⅛ cup oat flour or other flour
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp poultry seasoning
• ▢ 2 leaves finely chopped sage or ½ tsp dry
• ▢ 2 sprigs fresh thyme or ½ tsp dry

Mushroom Gravy – If you don't like mushrooms simply remove them from this recipe

• ▢ 227 grams cremini mushrooms, finely diced 1 small pack mushrooms
• ▢ 2-3 tbsp vegan butter
• ▢ ¼ cup all purpose flour use GF if needed
• ▢ ½ tsp dried thyme or 1-2 fresh sprigs
• ▢ 2 cups veg broth
• ▢ 1 tsp poultry seasoning
• ▢ ½ tsp onion powder
• ▢ 1 tbsp dark soy sauce
• ▢ salt & pepper to taste

Instructions

 

Potatoes Part 1

• Use starchy potatoes instead of waxy if you can find them.
• Peel the potatoes and cut them into bite-sized wedges.
• Add the potatoes into a large pot with ½ tsp of baking soda, a dash of salt and cover with cold water. Add enough water so the carrots and brussels will fit later on.
• Bring the potatoes to a boil, and reduce to a rapid simmer for 5 mins.

Vegetables

• Wash the brussels sprouts, remove the outer leaves and cut them in half lengthwise.
• Wash the carrots and peel them if desired. Cut the carrots into 2 inch long peices. See photos.
• Once the potatoes have been cooking for 5 mins, add both the carrots and Brussels into the same pot. Keep it going on a rapid simmer for 3-5 mins.
• Drain the water, and add the contents into a large bowl.
• Pre-heat the oven to 350 degrees.

Potatoes Pt. 2

• Using kitchen tongs remove the potatoes and add them directly into a strainer or colander.
• Toss the potatoes in the collander until the sides look rough and textured. This step helps them become extra crispy.
• Grab a large baking sheet lined with parchment paper, add your potatoes and toss them carefully in a little olive oil, salt and pepper. Don't be shy with the oil as this also helps them become extra crispy.
• Make sure there is a little space in between each potato and toss into the oven for 10 minutes.

Holiday Sage Tofu

• Cut the tofu into 9 equal pieces. See photos.
• In 1 shallow bowl, mix together all the dry ingredients. In a separate bowl, add the olive oil.
• First, dip a tofu slice in olive oil to lightly coat it.
• Next, coat in the dry mixture to bread it, coating all sides. Repeat this task with all 9 tofu pieces.
• Add a little more olive oil to the bowl if you run out.

Veggies Pt. 2

• Toss the veggies in a little olive oil, salt and pepper.

Full Baking Sheet Assembly

• Now, add the brussels and carrots, and the sage tofu onto the same baking sheet as the potatoes. (See notes if you want to double the potatoes or veggies)
• Place it back in the oven and roast at 350 for another 30 mins.
• Flip everything halfway.

Gravy

• While the sheet pan meal is in the oven, prepare the mushroom gravy.
• Add the diced mushrooms into a pan on medium heat, and cook or 6-8 mins or until their soft and the liquid has evaporated.
• Add in thyme and vegan butter and allow it to melt. Then add in flour, and seasonings and mix constantly for 1 min.
• Next, add in your veg broth and dark soy sauce. Keep whisking, and simmer for about 5 mins until the gravy has thickened.
• Season with salt and pepper.

Serve

• Plate up this meal with a generous drizzle of mushroom gravy. Serve with a dinner roll or your favorite vegan stuffing if desired and enjoy! Happy Holidays 🙂

Video

Notes

This recipe definitely makes enough tofu for 4 people. However the potatoes and veg may only serve 3 hungry people. 

In this case, if you would like to double the potatoes or vegetables, you can easily double the recipe. Just use a second baking sheet with parchment paper. 

The potatoes need space in between them in order to become crispy. Do not overcrowd the potatoes. 

The gravy will definitely serve 4. 

This can be served with a side of stuffing or a dinner roll if desired. 🙂

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 450g | Calories: 625kcal | Carbohydrates: 85g | Protein: 30g | Fat: 32g | Saturated Fat: 5.5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Sodium: 700mg | Potassium: 950mg | Fiber: 15g | Sugar: 15g | Vitamin A: 225IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 6mg

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Conclusion: Vegan Christmas Dinner

This one-sheet pan vegan Christmas dinner brings together classic flavors with minimal effort, so you can enjoy a Merry Christmas with loved ones around the dinner table. It’s a delicious recipe that’s as easy to make as it is to love, offering the perfect dish for a holiday spread or family gathering. With this vegan recipe, you’ll have a hearty, healthy meal that’s bursting with festive flavors and ideal for special occasions like Christmas day or Christmas eve.

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