Vegan Sheet Pan Stir Fry • It Doesn’t Taste Like Chicken

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Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that’s packed full of good-for-you veggies!

Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that's packed full of good-for-you veggies!

Vegetable stir fry recipes are supposed to be easy, but personally, I’ve always found them a bit fussy. First, you need a wok or a super huge skillet. Then you need to know what veggies to add and at what time. This can sometimes lead to undercooked or burnt vegetables. And if your pan isn’t large enough you might even have to work in batches. This is why I’m obsessed with my new recipe for Vegan Sheet Pan Stir Fry! It solves all of these problems. This veggie stir fry is easy, it’s quick, and it turns out perfectly every time.

Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that's packed full of good-for-you veggies!

Everything gets cooked on one sheet pan making, saving you the hassle and saves on dishes too!  Just toss all the veggies and the tofu onto a large baking sheet and spread them out in a single layer. Mix in the sauce, and bake. After 15 minutes of cooking, add the veggies that need less time to cook (peas, baby corn, and water chestnuts), then return to pan to the oven for another 8 – 10 minutes and you’re done. One pan, vegan and vegetarian, gluten-free, and can even be made oil-free just by omitting the sesame oil. Easy peasy, sheet pan squeezy!

Ingredients for the perfect easy vegetable and tofu stir fry- all made on a baking sheet in the oven!

Ingredients:

Tofu: I use extra-firm tofu. There is no need to press it. Instead of cutting the tofu into cubes, I like to tear the tofu into bite-sized pieces. By tearing it, you get more organic shapes that can be a bit more appealing and the tofu grips the sauce more.

Vegetables: I use a mix of broccoli florets, red and yellow bell peppers, carrots, and snow peas or snap peas which I think is the perfect variety of textures, flavors, and colors. However, feel free to swap any veggies with what you have on hand. In total, I used about 6 cups of vegetables. If you want to substitute any vegetables just make sure to use roughly the same amount so that the vegetables cook properly and the sauce quantity is balanced. Some other nice veggie options would be mushrooms, zucchini, green beans, cabbage, or eggplant.

Baby Corn and Water Chestnuts: Don’t you just love those little baby corns that come in restaurant stir frys? You can find both baby corn and water chestnuts canned in most major grocery stores. I love how cute the baby corn is and love the fresh crunch water chestnuts add. However, if you prefer you can omit one or both and instead add 1 extra cup of a vegetable of choice.

Sauce ingredients: soy sauce, brown sugar, cornstarch, rice vinegar, garlic, ginger, sesame oil, and Sriracha. This combo makes the perfect vegetable seasoning!

Garnishes: green onions and sesame seeds add the final touch. If you have any on hand you could also top with some bean sprouts.

Rice or noodles: serve this vegetable stir-fry recipe on cooked white rice, brown rice, cauliflower rice, or noodles of your choice.

Mix up the super simple stir fry sauce.

How to Make Vegan Sheet Pan Stir Fry:

Preheat your oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside. Make the sauce. In a small bowl or measuring glass, whisk together all of the sauce ingredients. Set aside.

Toss the veggies and tofu in the sauce on a baking sheet and bake!

On the prepared baking sheet, spread out the tofu, broccoli, bell peppers, and carrots. Pour over all of the soy sauce mixture and toss well to evenly coat everything. Bake for 15 minutes.

Remove the pan from the oven and add the peas, baby corn, and water chestnuts. Toss well and return to the oven for another 8 – 10 minutes until the vegetables are tender and browned.

Garnish the vegan sheet pan stir fry with green onions, and sesame seeds, and serve hot over cooked rice or noodles with extra soy sauce and Sriracha if desired. Allow any leftovers to cool then store in an air-tight container in the fridge for up to 4 days.

Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that's packed full of good-for-you veggies!

 

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Vegan Sheet Pan Stir Fry

Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that’s packed full of good-for-you veggies!

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Servings: 6

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Ingredients 

For the Tofu and Vegetables:

For Garnish and to Serve:

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Instructions 

  • Preheat your oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside.

  • Make the sauce. In a small bowl or measuring glass, whisk together all of the sauce ingredients. Set aside.

  • On the prepared baking sheet, spread out the tofu, broccoli, bell peppers, and carrots. Pour over all of the sauce and toss well to evenly coat everything. Bake for 15 minutes.

  • Remove the pan from the oven and add the peas, baby corn, and water chestnuts. Toss well and return to the oven for another 8 – 10 minutes until the vegetables are tender and browned. Garnish with green onions, and sesame seeds, and serve hot over cooked rice or noodles with extra soy sauce and Sriracha if desired.

Notes

Vegetable Substitutes: Feel free to play around with the vegetables. In total, I used about 6 cups of vegetables, plus the baby corn and water chestnuts. If you want to substitute any vegetables just make sure to use roughly the same amount so that the vegetables cook properly and the sauce quantity is balanced.
Baby corn and water chestnuts: you can find these canned in most major grocery stores. I love how cute the baby corn is and love the fresh crunch water chestnuts add. However, if you prefer you can omit one or both and instead add 1 extra cup of a vegetable of choice.
Oil-free: to make oil-free use a good non-stick pan or line it with parchment paper, and omit the sesame oil.

Nutrition

Serving: 1 serving without rice or noodles (recipe makes 6 servings) | Calories: 244kcal | Carbohydrates: 35g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 587mg | Potassium: 587mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3003IU | Vitamin C: 82mg | Calcium: 94mg | Iron: 3mg

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