Sheet Pan Thanksgiving Dinner Vegan 1 Pan

Lentil Loaf Ingredients

• 15 oz can of lentils drained or 1.5 cups cooked
• 1/4 cup finely chopped onions
• 2 cloves garlic finely chopped
• 1/3 cup chopped walnuts or pecans finely chopped
• 2-3 teaspoons Italian Herbs or use 1/2 teaspoon each of thyme, ground sage rosemary and oregano
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1/2 -3/4 tsp salt depending on whether the breadcrumbs and lentils are already salted or not
• 1 tbsp ketchup
• 2 tsp soy sauce or tamari
• 2 tsp flax seed meal mixed with 1.5 tbsp water
• 1/3 - 1/2 cup breadcrumbs

Glaze

• 1/4 cup ketchup
• 2 tsp maple syrup
• 2 tsp balsamic vinegar

For the stuffing

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped mushrooms
• 2 cups cubed toasted bread the cubes should be really small
• 2 tbsp vegan butter melted or oil
• 1/2 tsp thyme
• 1/2 tsp dried basil
• 1/2 tsp dried sage
• 1/2 tsp rosemary
• 1/2 tsp salt + dash of black pepper
• broth or water as needed

For the Sweet Potatoes

• 2 cups peeled cubed sweet potato or use butternut squash or other winter squash not larger than 3/4 inch, easily scaled up to 3 or 4 cups. Double the herbs and salt.
• 2 tsp oil
• 1/3 tsp salt
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/2 tsp rosemary
• 1/8 tsp black pepper

For the green beans

• 2 cups green beans chopped to about 2/3 inches
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onions
• 1/3 tsp salt
• dash of pepper
• 1/2 tsp thyme
• 2 tsp Oil as needed