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Vegan Dijon Rosemary Sheet Pan Dinner

Vegan Dijon Rosemary Sheet Pan Dinner: Easy, Flavor-Packed Delight

Quick and delicious Vegan Dijon Rosemary Sheet Pan Dinner is a one-pan meal that brings comfort and nutrition without hassle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 3 tablespoons Fresh Lemon Juice Lime juice can be used as a substitute.
  • 2 tablespoons Dijon Mustard Whole grain mustard can also be used.
  • 1 tablespoon Agave Syrup Maple syrup can be an alternative.
  • 1 medium Shallot Red onion can be used instead.
  • 2 tablespoons Fresh Rosemary Dried rosemary may be used in smaller amounts.
  • 1/2 cup Olive Oil Any neutral oil can substitute well.
For the Main Dish
  • 15 ounces Extra Firm Tofu Can substitute with tempeh or chickpeas.
  • 1 pound Baby Potatoes Other small potatoes or sweet potatoes can be used.
  • 1 head Broccoli Brussels sprouts or green beans can be substituted.
  • 1 whole Lemon Optional for serving; adds zest.

Equipment

  • large mixing bowl
  • whisk
  • Sheet Pan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Gather your mixing bowl, whisk, and sheet pan.
  2. Whisk together lemon juice, Dijon mustard, agave syrup, shallots, and rosemary. Gradually drizzle in olive oil while whisking.
  3. Cut tofu into even cubes and coat with one-third of the vinaigrette. Arrange on the sheet pan.
  4. Wash baby potatoes and toss with another third of the vinaigrette. Spread beside the tofu.
  5. Cut broccoli into florets and toss with the remaining vinaigrette. Arrange on the sheet pan.
  6. Slice a lemon into rounds and distribute over the tofu and vegetables.
  7. Roast for 20 minutes, flip tofu cubes and shake potatoes, then roast for an additional 15-20 minutes.
  8. Remove from oven and serve warm, optionally squeezing roasted lemon juice over the dish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 900mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 100mgCalcium: 200mgIron: 4mg

Notes

For best results, press tofu to eliminate moisture and cut veggies into similar sizes for even cooking. Store leftovers in an airtight container for up to 3 days.

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