This Vegan Thanksgiving Sheet Pan Recipe Takes 45 Minutes to Make

Preparing a

Thanksgiving meal can be a time-consuming undertaking. It can also be an unsustainable one. But if you ask registered dietitian Catherine Perez of

Plant-Based RD, those descriptors need not apply. To keep her seasonal feasts seamless, planet-friendly, and nutritionally sound, Perez relies on sheet pans and

vegan ingredients—and the resulting meal is just as delicious.

"I've been prepping sheet pan style sides and mains for years because they always cook up quick," says Perez. "Healthier food or meals that focus on adding something nutritious don't have to be boring or gross, they can be just as indulgent—and make you feel good, too."

Perez's vegan sheet pan feast comes with a wealth of said health benefits. According to the RD, butternut squash is loaded with antioxidant beta-carotene; Brussels sprouts come with cancer-risk-reducing sulforaphane; potatoes are high in potassium and fiber;

tofu is an excellent source of protein; and cranberries are full of antioxidants, too.

In short, this sheet pan meal is both mouthwatering and magic. Read on for the multi-part recipe, which you may be inspired to cook up all year.

*Calls for three baking pans

1 cup fresh cranberries
2 tbsp maple syrup
2 tbsp water
1/2 tsp vanilla extract
1 cinnamon stick
1/4 cup orange juice, no pulp

1.5 lb baby gold potatoes, scrubbed well
Oil
6 cloves garlic
1/2 cup warm unsweetened soy milk or almond milk
1/4 cup vegetable broth
2 tbsp vegan butter or vegan sour cream
1 tbsp nutritional yeast
1 tsp yellow or white miso paste

1 lb Brussels sprouts, trimmed and halved
1 large shallot, cut into strips
1 tbsp avocado oil
1/4 cup shelled pistachios, finely chopped
1/4 cup parsley, minced
1 clove garlic, grated or crushed
Juice and zest of 1 lime
1 tbsp maple syrup

2 cups butternut squash, cubed
Oil
2 tsp maple syrup
1/2 tsp ground cinnamon

1 (400 g) block extra firm tofu, drained and pat dry then cut into 16 triangles (or desired shape)
2 tbsp stone ground cornmeal
1 tbsp nutritional yeast
2 tbsp of fresh minced herbs, minced finely (I did a mix of fresh sage, thyme, and rosemary)
1 tsp garlic powder
1/2 tsp onion powder
2 tbsp avocado oil
1 1/2 tbsp soy sauce

*Salt and pepper to taste!

1. Add cranberries, maple syrup, water, vanilla, and cinnamon stick to an oven-safe ramekin. Cover the container tightly with foil and place on the corner of a small baking tray.

2. Toss potatoes with oil to coat and sprinkle with salt before adding to the same tray.

3. Place this tray in the oven on the top rack for 15 minutes.

4. Peel garlic and place on a small sheet of foil. Drizzle with oil then seal the foil over the garlic and set to the side.

5. Drizzle brussels sprouts and shallots (separately) with olive oil and sprinkle with a generous pinch of salt. Sprinkle squash with cinnamon and a drizzle of maple syrup and give a good toss to coat.

6. Add brussels sprouts (cut side down) and shallots to one side of a large baking tray and the cubed butternut squash to the other side.

7. Cut the tofu into desired shapes and out on a final baking tray.

8. Combine the cornmeal, nutritional yeast, fresh minced herbs, garlic and onion powder, oil, and soy sauce in a small bowl. Whisk the mixture to combine. Spoon equal amounts of it onto each tofu slice, spreading evenly all over each slice.

9. Spoon equal amounts of it onto each tofu slice, spreading evenly all over each slice. Place the foil-wrapped garlic from earlier in the corner of the tofu tray.

10. After the initial 15 minutes of baking elapses, place the tofu tray on the top rack with the potatoes and cranberries. Place the tray with the Brussels and squash on the bottom rack. Roast everything for an additional 25 minutes. Remove the vegetables after 25 minutes and allow the potatoes and tofu to continue cooking for 5 additional minutes.

1. Carefully peel back the foil from your baked cranberries and remove the cinnamon stick.

2. Add 2 tablespoons of orange juice and a small pinch of salt and carefully mash with the back of a spoon. If the mixture is too thick add the remaining orange juice and give a good mix, then set aside to cool.

1. Add roasted brussels sprouts and shallots to a medium-sized mixing bowl.

2. Top with the pistachios, parsley, lime zest and juice, grated garlic and maple syrup and give a good toss to combine. Taste and adjust salt and pepper to your liking.

1. Heat milk and vegetable broth in the microwave for 15-30 seconds. Whisk in miso paste until fully dissolved. Set aside.

2. Add potatoes to bowl and mash. Once mostly mashed, add the vegetable broth, nutritional yeast, butter, roasted garlic, and half of the milk. Combine until uniform and creamy.

Serve as desired and enjoy!