Sheet-Pan Garlic-Sesame Vegan 'Chicken' with Roasted Broccoli & Snap Peas
Enjoy this quick and flavorful vegan sheet-pan dinner featuring protein-packed plant-based chicken, crisp broccoli, and sweet snap peas in a savory garlic-sesame glaze. It's the perfect weeknight meal—ready in under 20 minutes with minimal cleanup.
- 12 oz vegan chicken strips (store-bought, such as Gardein or similar)
- 3 cups broccoli florets
- 2 cups sugar snap peas
- 1 cup red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp toasted sesame oil
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp sesame seeds
- 0.25 tsp black pepper
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Instructions
Preheat your oven to 450°F (230°C). Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together sesame oil, soy sauce, maple syrup, rice vinegar, minced garlic, cornstarch, and black pepper to make the sauce.
⏱️ 2 minutesOn the prepared sheet pan, spread broccoli florets, snap peas, red bell pepper, and vegan chicken strips in a single layer. Drizzle with the sauce and toss to coat everything evenly.
⏱️ 1 minuteRoast in the oven for 12 minutes, tossing halfway through, until vegetables are crisp-tender and vegan chicken is heated through and slightly golden.
⏱️ 12 minutes 🌡️ 450°FRemove from oven, sprinkle with sesame seeds, and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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