When it comes to effortless, wholesome meals that deliver big on flavor, this Vegan Sheet Pan Roast with Creamy Garlic & Feta Sauce is a clear winner. Crispy roasted potatoes, protein-rich chickpeas, and vibrant vegetables come together on one pan, topped with a creamy sauce made from roasted garlic, vegan feta, and tangy soy yogurt.
It’s a dish that’s both hearty and satisfying, perfect for busy weeknights or a relaxed weekend dinner. Plus, the simplicity of roasting everything on one sheet pan means minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
This isn’t just another roasted vegetable dish—it’s a harmony of textures and tastes. The potatoes come out golden and crispy, the chickpeas are perfectly roasted, and the vegetables add color and natural sweetness. The creamy garlic and feta sauce ties everything together with a rich, tangy finish.
One of the best things about this recipe is its versatility. You can mix and match vegetables based on what’s in your fridge, and the sauce doubles as an excellent dip or dressing for other meals.
How to Make Vegan Sheet Pan Roast with Garlic Feta Sauce
Tips for the Best Results
Cut vegetables evenly for consistent cooking. Spread the chickpeas out to prevent steaming. If the sauce is too thick, add a splash of water while blending.
Serving Suggestions
Serve over quinoa, brown rice, or with warm pita bread. Pair with a fresh green salad or steamed greens for added freshness.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven to keep the crisp texture. The sauce can be stored separately in a sealed jar for up to three days.
Why This Recipe Belongs in Your Weekly Rotation
This Vegan Sheet Pan Roast is more than just a recipe—it’s an easy way to create a balanced, flavorful meal in under an hour. It’s versatile, nutritious, and satisfying, making it perfect for meal prep or a quick family dinner.
Get inspired — explore tasty vegan recipes with Dr. Vegan! Visit the website now!
Sheet Pan Roast with Creamy Garlic & Feta Sauce
Equipment
- Large sheet pan
- Blender or food processor
- Spatula
- Knife
- Cutting board
Ingredients
For the Roast:
- 4 Medium potatoes diced
- 1 can chickpeas drained and rinsed
- 2 Bell peppers chopped
- 1 Zucchini sliced
- 1 Garlic bulb whole (skin on)
- 3 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp smoked paprika optional
For the Sauce:
- 1 cup Soy yogurt
- 3 tbsp Lime juice
- 3-4 Dried tomatoes optional
- 1 Roasted garlic bulb squeezed from skin
- 1 roasted bell pepper
- 4.2 oz Vegan feta
- A handful of fresh parsley
Instructions
- Preheat the Oven:
Preheat your oven to 200 °C / 400 °F.
- Prepare the Vegetables:
Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
- Roast the Vegetables:
Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
- Prepare the Sauce:
In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
- Serve:
Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired.
Hello, you drizzled something over the meal after it was plated on top; what was that it showed it In your video
Vim aqui pelo mesmo, ou seja, o molho final. Suspeito que seja o mesmo que aparece na receita da sopa! Uma mistura de soja, com pasta de caril, óleo etc. Mas não tenho certeza!…
Made this tonight and it was absolutely fantastic!! Easy and tasty. Thank you for an awesome recipe, I will be making this again and again!