Easy Vegan Sheet Pan Roast Dinner

Steps

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1. 1
   Wash the lion's mane mushrooms and place them in a hot pan to release their moisture. Press down with something heavy to squeeze out the liquid and allow it to evaporate.
   ▶ ≈1:07
2. 2
   Once the liquid has evaporated, add olive oil and cook until the mushrooms are golden and charred, turning frequently for even browning.
   ▶ ≈1:33
3. 3
   Peel and cut carrots on the diagonal, slice onions lengthwise keeping the skin on, slice lemons, and roughly chop the dates.
   ▶ ≈1:14
4. 4
   In an oven-safe pan, cook the carrots and onions separately until they develop a golden char.
   ▶ ≈2:12
5. 5
   Cut potatoes into roasting-sized pieces and parboil them in salted water for a couple of minutes until partially cooked, then drain.
   ▶ ≈2:19
6. 6
   Return all cooked vegetables and mushrooms to the hot pan. Add the dates, whole garlic cloves, and potatoes, seasoning with salt and olive oil to ensure the potatoes crisp up.
   ▶ ≈2:54
7. 7
   Add vegetable stock and roast everything in the oven for 30 to 40 minutes until the vegetables are tender and beautifully golden.
   ▶ ≈3:21
8. 8
   Make the high-protein tofu tahini spread by crumbling the tofu and blending it with soy yogurt and a generous amount of tahini in a high-powered blender until smooth.
   ▶ ≈3:34
9. 9
   Make the herb sauce by washing and finely chopping fresh parsley, placing it in a bowl, and dressing it with olive oil, vinegar, salt, and garlic, whisking until combined.
   ▶ ≈4:37
10. 10
    Remove the roasting pan from the oven. If there is not enough gravy at the bottom, add a little vegetable stock and mash the dates to create a rich, delicious gravy.
    ▶ ≈7:27
11. 11
    Slice the mushrooms. Spread the tofu tahini sauce on a plate, arrange the mushroom slices, carrots, lemon, and onion. Top with the herb sauce and pour the warm gravy over everything.
    ▶ ≈6:24