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vegan christmas dinner sheet pan

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
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main, Main Course
Cuisine American, British, European
Servings 4 people

Ingredients
  

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

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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