Vegan Mediterranean Sheet Pan Dinner

Quick and easy

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what you'll need

Whisk together the marinade ingredients: – ¼ cup olive oil – 1 ½ tsp lemon juice – 1 ½ tsp lemon zest – 1 tsp date syrup or agave – 2 tsp dried oregano – 1 ½ tsp dried thyme – 1 tsp garlic powder – 1 tsp ground cumin – 1 tsp ground coriander – 1 tsp fine grain kosher salt – ½ tsp onion powder – ½ tsp ground black pepper

Toss all ingredients in the marinade. We use a large mixing bowl for this step. Yes, it's an extra dish to clean, but it's much easier to coat everything! Transfer to a sheet pan and spread into an even layer. Roast for about 30 minutes, until vegetables are tender and slightly crispy.

Roast for 25-30 minutes at 375˚F

Serve with rice pilaf

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Vegan Mediterranean Sheet Pan Dinner

This vegan Mediterranean sheet pan dinner is made with tofu, potatoes, vegetables and a creamy yogurt tahini sauce. It's a delicious, flavorful weeknight dinner ready in about an hour.

Quick and easy

Full of flavor

Meal prep friendly

Why you'll love this recipe:

Customizable

what you'll need

Potatoes

Potatoes

Red onion

Mushrooms

Extra firm tofu

+ Spices for the marinade

1

Toss all ingredients in the marinade. We use a large mixing bowl for this step. Yes, it's an extra dish to clean, but it's much easier to coat everything! Transfer to a sheet pan and spread into an even layer. Roast for about 30 minutes, until vegetables are tender and slightly crispy.

2

Roast for 25-30 minutes at 375˚F

3

Serve with rice pilaf

Tips:

Will cook faster in 2 pans

Easy meal prep

For more delicious recipes, visit: