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A golden-brown one-pan Thanksgiving veggie tray featuring roasted carrots, green beans, potatoes, and croutons.

One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)

This one-pan Thanksgiving veggie tray offers a flavorful and healthy holiday meal with minimal cleanup. It features seasoned tofu, roasted potatoes and carrots, green beans, and a savory stuffing, all cooked together on a single baking sheet.
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Prep Time 30 minutes
Cook Time 35 minutes
Tofu Pressing 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing
  • 2 ribs celery chopped
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 1/4 cup vegetable broth
  • 1/4 cup vegan heavy cream such as oat cream, cashew cream, soy cream, or full-fat coconut milk
  • 2 tablespoons vegan butter melted
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon powdered sage
  • 1/4 teaspoon black pepper
  • 8.5 oz sourdough bread cut into 1 inch cubes (gluten-free bread if preferred)
For the Turkey-Seasoned Tofu
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil melted
  • 2 tablespoons soy sauce gluten-free if preferred
  • 1 teaspoon garlic powder
  • 1 block extra-firm tofu pressed and torn into chunks (350g/ 12.3oz)
For the Potatoes and Carrots
  • 12 oz baby potatoes halved and larger ones quartered
  • 2 large carrots peeled and sliced (9.7oz/ 275g)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced or pressed
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Green Beans
  • 9 oz green beans ends trimmed
  • 2 cloves garlic minced or pressed
  • 1 teaspoon olive oil
  • 1 pinch salt and pepper each

Equipment

  • Large baking sheet
  • Tofu press
  • Large bowl
  • Medium bowl

Method
 

  1. Press the tofu for 15 to 30 minutes to remove excess water. This helps the tofu absorb more marinade and flavor.
  2. Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet (at least 11" x 17").
  3. For the stuffing: In a large bowl, combine all stuffing ingredients except the bread. Mix well. Add the bread cubes and gently toss to coat. Set aside for 10-15 minutes to absorb flavors.
  4. For the tofu: In a medium bowl, combine all tofu seasoning ingredients. Tear the pressed tofu into bite-sized pieces and add them to the bowl. Gently fold to coat the tofu. Set aside.
  5. For the potatoes and carrots: In a medium bowl, toss the potatoes, carrots, and all their seasonings to coat evenly.
  6. Assemble the sheet pan: On one-quarter of the pan, place the stuffing mixture and shape it into a rectangle. On the next quarter, add the seasoned tofu. Spread the carrots and potatoes across the remaining half of the baking sheet. Bake for 20 minutes.
  7. For the green beans: While the sheet pan bakes, add the green beans to the same bowl used for the potatoes and carrots. Add the garlic, oil, salt, and pepper, and toss to coat.
  8. Finish baking: Remove the sheet pan from the oven after 20 minutes. Move the carrots and potatoes to one-quarter of the pan. Add the green beans to the remaining quarter. Return to the oven and cook for another 15-20 minutes, or until the green beans, potatoes, and carrots are tender, and the stuffing is lightly browned.
  9. Serve immediately. You can serve this dish as is, or with your favorite sauce like mushroom gravy or cranberry sauce.

Notes

The tofu will be tender and juicy right out of the oven. It will become tougher and chewier as it cools, which some people prefer. This recipe is designed for busy home cooks who want a flavorful and healthy holiday meal with minimal cleanup.

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