Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)

This easy sheet pan stir fry combines healthy and vibrant veggies in a sweet, tangy sauce. Serve over rice or lo mein!
I love sheet pan dinners!  The oven does all the work, you can focus on other tasks while dinner cooks, and there is only one thing to clean after. While this isn’t a traditional stir fry, it has all the incredible flavors from the fresh ginger and garlic and sauces.  Serve this over rice for a quick and easy weeknight meal.

This Sheet Pan Stir Fry Is:

  • Fresh
  • Bright
  • Slightly Sweet
  • Versatile – use any veggies you have on hand
  • Loaded with flavor
  • Vegan, gluen free, and packed with nutrition

What’s In This Sheet Pan Stir Fry?

The answer is all the veggies!  The recipe that I used is below, but you can absolutely substitute or add any additional veggies you have on hand.  Boccoli or cauliflower would be great additions – but I am allergic so you won’t find those in mine.  I made this stir fry mostly with product straight outta the garden!  Use anything seasonal, fresh, and delish.
  •  Green Beans
  • Bell Pepper
  • Mushrooms
  • Onion
  • Cherry Tomatoes
  • Potatoes
  • Garlic
  • Fresh Ginger
  • Tamari (or soy sauce if you aren’t gluten-free)
  • Sweet Chili Sauce
  • Sesame Oil

So How Do I Make a Stir Fry on a Sheet Pan?

  1. Preheat the oven to 425 degrees Fahrenheit.  On a large sheetpan, add the peanut oil and move the pan around to coat the bottom.
  2. Layer the green beans, bell pepper, potatoes, onion, tomatoes to the sheet pan.  Sprinkle the ginger and minced garlic over the vegetables and place the sheet pan in the oven.
  3. Bake for 30 minutes, flipping the veggies half way through cooking.
  4. Remove the sheet pan from the oven, and pour the chili sauce, Tamari (or soy sauce), and sesame oil over the top of the veggies.  Stir to combine.
  5. Serve over rice, lo  mein noodles, or quinoa, and enjoy!

Other Sheet Pan Meals We Love!

Root Vegetable Hash & Eggs (Paleo, Whole 30, Vegetarian)

Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)

As always, if you make this sheet pan stir fry be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegetable Sheet Pan Stir Fry (Vegan, Gluten Free)

This easy sheet pan stir fry combines healthy and vibrant veggies in a sweet, tangy sauce. Serve over rice or lo mein!
5 from 3 votes
Prep Time 5 mins
Cook Time 30 mins
Course Dinner
Cuisine American, Asian
Servings 4 servings

Ingredients
  

  • 2 tablespoons peanut oil
  • 1 cup fresh green beans trimmed
  • 1 bell pepper sliced
  • 1 cup sliced mushrooms
  • 2 potatoes cubed
  • 1 onion sliced
  • 1/2 cup cherry tomatoes
  • 3 cloves garlic minced
  • 1 inch knob ginger minced
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon Tamari or soy sauce if not GF
  • 1/2 teaspoon sesame oil

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.  On a large sheetpan, add the peanut oil and move the pan around to coat the bottom.
  • Layer the green beans, bell pepper, potatoes, onion, tomatoes to the sheet pan.  Sprinkle the ginger and minced garlic over the vegetables and place the sheet pan in the oven.
  • Bake for 30 minutes, flipping the veggies half way through cooking.
  • Remove the sheet pan from the oven, and pour the chili sauce, Tamari (or soy sauce), and sesame oil over the top of the veggies.  Stir to combine.
  • Serve over rice, lo mein noodles, or quinoa, and enjoy!
Keyword One Pan Stir Fry, Oven Stir Fry, Sheet Pan Stir Fry, Stir Fry in the Oven
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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