Vegan Sheet Pan Thanksgiving Dinner

itdoesnttastelikechicken.com

Elizabeth Fraser

subheading: 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, (gluten-free bread if preferred), cut into 1 inch cubes

subheading: 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 (350g/ 12.3oz) extra-firm tofu, pressed and torn into chunks (see step 1)

subheading: 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

subheading: For the Green Beans:

9 oz green beans, ends trimmed

2 cloves garlic, minced or pressed

1 teaspoon olive oil

1 pinch of each salt and pepper

Directions at itdoesnttastelikechicken.com

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