Sheet Pan Roast with Creamy Garlic & Feta Sauce www.drveganblog.com 40 mins Pick the duration units Minutes Hours Serves 3 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat your oven to 200 °C / 400 °F. 2. 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. 3. 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. 4. 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. 5. Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired 1. Preheat your oven to 200 °C / 400 °F. 2. 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. 3. 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. 4. 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. 5. Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired Add Direction Ingredients 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 1 Salt and black pepper 1 tsp smoked paprika 1 cup Soy yogurt 3 tbsp Lime juice 3 Dried tomatoes 1 Roasted garlic bulb, squeezed from skin 1 roasted bell pepper 4.2 oz Vegan feta 1 handful fresh parsley - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Large sheet pan Blender or food processor Spatula Knife Cutting board Add equipment Tips 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. Serve over quinoa, brown rice, or with warm pita bread. Pair with a fresh green salad or steamed greens for added freshness. 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 Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe