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

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?

• 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?

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)

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)

The Herbeevore

This easy sheet pan stir fry combines healthy and vibrant veggies in a sweet, tangy sauce. Serve over rice or lo mein!

5 from 2 votes

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Prep Time 5 mins

Cook Time 30 mins

Course Dinner

Cuisine American, Asian

Servings 4 servings

Ingredients

  

1x2x3x

• 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

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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

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