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.
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:
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.
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.
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.
Vegan Sheet Pan Stir Fry is...
- quick and easy to make
- packed full of good-for-you veggies
- so tasty and simple it will be your new go-to lazy dinner!
More Vegan Sheet Pan Meals:
Vegan Sheet Pan Fajitas
Easy Vegan Greek Sheet Pan
Vegan Sheet Pan Thanksgiving Dinner
Sheet Pan Pancakes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Sheet Pan Stir Fry
Servings:
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Ingredients
For the Sauce:
- ¼ cup soy sauce, (gluten-free if preferred)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, (optional for spice)
For the Tofu and Vegetables:
- 1 block (12.3oz/ 350g) extra-firm tofu, drained and torn into bite-sized pieces
- 2 cups broccoli, cut into florets
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 large carrot, peeled and sliced
- 1 cup snow peas or sugar snap peas
- 1 can (15oz/ 425g) baby corn, drained
- 1 can (8oz/2 27g) water chestnuts, drained and sliced
For Garnish and to Serve:
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- cooked rice or noodles, for serving
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.
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Notes
Nutrition
More Easy Vegan Dinners to Try:
Linda says
I was a little dubious about stir fry on a sheet pan but it was awesome! Changed up the veggies a bit, and used a little extra sauce. Paired it up with Trader Joe’s fried rice, browned and crisped up in a pan. Easy and delicious, thank you!
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific! Thanks for sharing!
Kim Lancaster says
Love this
Colleen says
I absolutely love this recipe. Just put everything in the oven, make a sauce and wait. So easy and so delicious.
Beata says
Wanted a stir fry without the usual fuss, so I turned to Sam's creations! While not vegan or vegetarian, we have enjoyed Sam's recipes for several years now.
I used broccoli, a mix of 3 different bell peppers, and for the latter additions, I used broccoli slaw (shredded broccoli, cabbage and carrots mix from a bag) and snow peas. For sauce, I used a 8.5 oz. bottle of premade teriyaki sauce of choice. For tofu, I used a 14 oz. block of frozen, thawed and pressed extra firm tofu, cut into small cubes, marinated for several hours in a mixture of low sodium tamari, rice vinegar, toasted sesame oil, garlic powder, and gochugaru (Korean pepper powder).
Tossed the tofu, broccoli and bell peppers on the baking sheet with the entire bottle of the sauce, and cooked in a preheated 400F oven for about 15 minutes. Added the broccoli slaw and snow peas and cooked for about 5 more minutes. In the meantime, cooked a bag of frozen cauliflower rice to go with the stir fry, and chopped some scallions and fresh cilantro, and made sure fresh sesame seeds were waiting to be sprinkled atop everything once done. I also pulled out a jar of chili crisp I bought on a whim a while back, to see if we like it!
Served the stir fry on top of the cauliflower rice, topped with aforementioned chopped scallions, chopped fresh cilantro and sesame seeds, and a spoonful of chili crisp and some of the chili crisp oil... And could not get enough. The sheet pan was a genius idea. We are saucy people, so I'd probably use even more sauce of choice, but what a concept! The chili crisp (for people who like some spice) and cilantro (for cilantro loving crowd) really took the dish over the top for me. Restaurant quality meal with none of guesswork about the ingredients used! Just wow. I may have to ditch my wok - the sheet pan method was just brilliant (may need more sauce though).
Thank you, Sam!!!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your great review, Beata! We're delighted you enjoyed this sheet pan recipe!
Christine T says
I was very disappointed in this dish. Although, the vegetables were perfectly cooked and looked beautiful, we found it to be very bland, even with double the sriracha. I will definitely need to tart up the leftovers with a punchier sauce.
Jess @ IDTLC Support says
Sorry to hear it wasn't a success for you! It could be that you may like a saucier sheet pan and would need to double the sauce for the amount of vegetables that were used.
Lynette says
I made this tonight, my husband and I both thought it was a winner! (Hubs is not vegan and said make this anytime) The sauce was so good I'm going to make extra next time. It's so versatile, you could use different veggies each time
Sam Turnbull says
Yay! So happy you both loved it so much Lynette!
Karen ML says
Made this tonight for my husband and loved it! Super easy and so delicious! Looking forward to leftovers tomorrow night after a long workday that is scheduled.
Sam Turnbull says
So happy to hear that Karen!
Lizzie says
Crispy where it should be crispy, extremely flavorful sauce, definitely a winner!!!
Jess @ IDTLC Support says
Thanks for your review!
Steve A says
Made this last night for my daughter and I and it was delish! Had it over brown rice. I love the adding cashews idea for next time. I only wish I'd lined my baking sheet with aluminum foil. Even though it was nonstick, that brown sugar stuck! Lol. Thanks Sam!
Sam Turnbull says
So happy you enjoyed it!! 🙂
K says
Great idea! Have you tried it with frozen vegetables?
Sam Turnbull says
I haven't, but generally frozen vegetables can get a bit mushy, so I wouldn't recommend it.
Wanda says
I used frozen brocoli with fresh vegies and they turned out great.
LOVE sheet pan meals..My husband the meat eater, enjoys them too..We've tried Fajita, Greek and now stirfry. They are my go-to for healthy delicious meals now.
Suzanne says
Love this idea instead of using a pan!!! Just an idea for variation: I always add cashews to my stir fry for added protein and crunch. I was planning on stir-fry tomorrow-how did you know??? Now it will be made on a pan in the oven-love it!!!
Sam Turnbull says
Oooh I love adding cashews too! Great tip. Enjoy the recipe! 🙂
Suzanne says
Made this today and it was so delicious and EASY!!! I did add cashews and edamame. It’s a game changer, going to see how many things I can do this with. Wonderful idea, thank you!!!
Jess @ IDTLC Support says
Yum!
Chana says
I’d love to know where you got that pretty bowl with the spout!
Sam Turnbull says
You can get a similar one on amazon. Just search Japanese bowl with spout, or click here.