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Easy Vegan Sheet Pan Persian-Style

Easy Vegan Sheet Pan Persian-Style

Course after work cooking, Airfryer Recipes, easy recipe, From the Oven, Main Dish, Sheet Pan Recipe
Cuisine Fusion Food, iranian cuisine, Persian Food
Keyword Easy Vegan Sheet Pan Persian-Style
Prep Time 15 minutes
Cook Time 37 minutes
Servings 8 people
Author Labsalliebe

Ingredients

INGREDIENTS EASY VEGAN SHEET PAN PERSIAN-STYLE

INGREDIENTS VEGGIES

  • 2 eggplants
  • 2 light green zucchinis
  • 2 zucchinis
  • 2 red pointed peppers
  • 200 g mushrooms
  • 1 bunch carrots
  • yellow and purple heritage carrots
  • 1 pack baby potatoes
  • 4 red onions
  • 1 whole garlic bulb
  • 100 g dates
  • 1 jar chickpeas
  • 1 bunch cherry tomatoes on the vine

INGREDIENTS POMEGRANATE PISTACHIO MARINADE

  • 2 garlic cloves
  • 1 organic lemon
  • 2 tbsp pistachio oil
  • 2 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp date syrup
  • 1 tsp Advieh spice
  • salt & pepper

INGREDIENTS TOPPING

  • 1 pomegranate
  • 1 bunch mint
  • 1 bunch parsley

TO SERVE

  • homemade hummus
  • traditional Persian lavash bread

Instructions

HOW TO MAKE EASY VEGAN SHEET PAN PERSIAN-STYLE

PREPARATION VEGGIES

  1. Preheat the oven to 180°C / 350°F.
  2. Wash and slice eggplant and zucchini lengthwise.
  3. Clean mushrooms and leave whole.
  4. Wash potatoes, dry, and cut in half.
  5. Wash carrots and leave whole.
  6. Peel and quarter red onions.
  7. Trim the garlic bulb slightly and cut it in half.
  8. Pit and quarter the dates.
  9. Drain and rinse chickpeas.

PREPARATION MARINADE

  1. Press garlic cloves.
  2. Zest and juice the lemon.
  3. Mix garlic, lemon zest, lemon juice, pistachio oil, olive oil, pomegranate molasses, date syrup, Advieh, salt, and pepper.

BAKING IN THE OVEN OR IN THE AIRFRYER

  1. Mix vegetables (except tomatoes) and chickpeas with the marinade.
  2. Spread everything on a lined baking tray.
  3. Place cherry tomatoes on top.
  4. Roast in the oven for 30–40 minutes (Air Fryer 25-30 min. ) until tender and lightly caramelized.

TOPPING & SERVING

  1. Remove seeds from the pomegranate.
  2. Wash, dry, and roughly chop herbs.
  3. Sprinkle the roasted vegetables with pomegranate seeds and herbs.
  4. Serve with hummus and warm lavash bread.