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.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Green Beans
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Mushrooms
- Onion
- Cherry Tomatoes
- Potatoes
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- Sweet Chili Sauce
- Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of asian dishes, and will give you salad the perfect flavor.
So How Do I Make a Stir Fry on a Sheet Pan?
- 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!
Other Sheet Pan Meals We Love!
Roasted Root Vegetables with Lemon Caper Vinaigrette (Vegan, Gluten Free)
Sweet Crispy Chili Tofu (Vegan, Gluten Free, High Protein)
Keto Sheet Pan Eggs (Paleo, Whole30, Vegetarian, Low Carb)
Root Vegetable Hash & Eggs (Paleo, Whole 30, Vegetarian)
Sheet Pan Gnocchi Butternut Squash & Kale (Vegan, Dairy Free)
Get the Same Ingredients I Use For My Sheet Pan Vegetable Stir Fry Recipe:
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!
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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!
Ingredients
- 2 tablespoons peanut oil
- 1 cup fresh green beans trimmed
- 1 bell pepper sliced
- 1 cup mushrooms
- 2 potatoes cubed
- 1 sweet 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!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Calories: 202kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 57mgPotassium: 750mgFiber: 5gSugar: 8gVitamin A: 1216IUVitamin C: 70mgCalcium: 39mgIron: 2mg
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A super easy excellent delicious way to make all the vegetables we love