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A colorful and delicious One-Pan Thanksgiving Veggie Tray featuring roasted potatoes, carrots, green beans, and breaded cauliflower.

One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)

This one-pan Thanksgiving veggie tray offers a colorful and fresh side dish with minimal cleanup. It features stuffing, turkey-seasoned tofu, roasted potatoes, carrots, and green beans, all cooked on a single baking sheet.
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Prep Time 30 minutes
Cook Time 40 minutes
Stuffing Absorption Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish, Thanksgiving, Vegetarian
Cuisine: American
Calories: 599
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 2 ribs celery chopped
  • ½ medium yellow onion chopped
  • 2 cloves garlic minced or pressed
  • ¼ cup vegetable broth
  • ¼ cup vegan heavy cream such as oat cream, cashew cream, soy cream, or full-fat coconut milk
  • 2 tablespoons vegan butter melted
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary leaves
  • ½ teaspoon salt
  • ¼ teaspoon powdered sage
  • ¼ teaspoon black pepper
  • 8.5 oz sourdough bread cut into 1 inch cubes (gluten-free bread if preferred)
For the Turkey-Seasoned Tofu
  • ¼ 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 350g/12.3oz, pressed and torn into chunks
For the Potatoes and Carrots
  • 12 oz baby potatoes halved and larger ones quartered
  • 2 large carrots 9.7oz/275g, peeled and sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic minced or pressed
  • 1 teaspoon dried rosemary
  • ¼ teaspoon salt
  • ⅛ 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
  • 1 pinch pepper

Equipment

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

Method
 

  1. Press the tofu for 15 to 30 minutes to remove excess water. This helps it absorb more marinade.
  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 the 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 together until evenly coated.
  6. Arrange the sheet pan: Place the stuffing mixture on ¼ of the baking sheet, shaping it into a rectangle. Add the seasoned tofu to another ¼ of the pan. Spread the carrots and potatoes across the remaining ½ of the sheet pan. Bake for 20 minutes.
  7. For the green beans: While the sheet pan bakes, add the green beans, garlic, oil, salt, and pepper to the bowl used for the potatoes and carrots. Toss to coat.
  8. Finish baking: Remove the sheet pan from the oven. Push the carrots and potatoes to take up ¼ of the pan. Add the green beans to the remaining ¼. 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. The tofu will be tender and juicy when fresh out of the oven.

Nutrition

Calories: 599kcalCarbohydrates: 64gProtein: 27gFat: 29gSaturated Fat: 4gCholesterol: 1mgSodium: 1555mgPotassium: 989mgFiber: 7gSugar: 11gVitamin A: 6507IUVitamin C: 29mgCalcium: 172mgIron: 7mg

Notes

Make Ahead: Prepare all components in the morning or a few hours before dinner. Assemble on the sheet pan and bake as directed when ready to serve.
Gluten-Free: Use gluten-free bread and substitute soy sauce with tamari.
Oil-Free: Use a non-stick pan or parchment paper. For the stuffing, substitute vegan butter with 2 extra tablespoons of vegan cream. For the tofu, substitute oil with vegetable broth or aquafaba. For the potatoes, carrots, and green beans, substitute oil with vegetable broth or aquafaba.

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