If you’re a fan of sheet pan dinners, you’re going to love Hannah Kaminsky’s vegan low country broil, a luscious adaptation of the southern classic, low country boil. Fresh corn (still on the cob), potatoes, green beans, and plant protein bring this recipe into the 21st century, made on one pan in the oven.
Sheet pan dinners have proven themselves indispensable for busy cooks and their families, and are beautifully suited to plant-based creations. From Hannah Kaminsky’s creative pen and camera comes The Everyday Vegan Cheat Sheet, where takes the one-pan technique and runs with it, from easy main dishes to amazing desserts and everything in between.
Here’s what Hannah has to say about this recipe:
“The original one-pot meal for the masses, southerners have long gathered around this giant steaming supper for get-togethers, family reunions, and summer holidays. The true origins can be traced back further to the Gullah people along the coasts of Georgia and South Carolina.
Employing more plants and much less water, my sheet pan version is made with the same free-spirited enthusiasm. Seared from the top down under blisteringly high heat, I’m broiling this cornucopia of summer produce, not boiling. Rather than washing away those vital nutrients and flavors, they remain intact, and more vibrant than ever.”
Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Photos by Hannah Kaminsky. Reprinted by permission. Learn more about this book following the recipe box.
See more easy vegan sheet pan dinners on this site.
- 2 tablespoons olive oil
- 1 red onion, halved and sliced
- 1 pound red-skinned baby potatoes, quartered
- 4 ears corn, quartered
- 8 ounces vegan sausage, seitan, or tempeh, cut into ½-inch pieces
- 14-ounce can sliced hearts of palm, drained
- 1 pound green beans, trimmed
- 1 cup vegetable stock
- 2 tablespoons Old Bay seasoning (see Note)
- 1 tablespoon whole mustard seeds
- 1 tablespoon whole coriander seeds
- 2 teaspoons smoked paprika
- 1 teaspoon whole allspice berries
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- ½ cup vegan butter, for serving
- Adjust an oven rack into the top position and preheat the broiler to high.
- Rub a sheet pan with 1 tablespoon of oil, coating the bottom thoroughly. Scatter the onion, potatoes, corn, and meatless protein on top, distributing the pieces equally and evenly on top. Place it under the broiler and let cook for 10 minutes.
- Flip all the vegetables and proteins and run them back under the broiler for another 5 minutes.
- Pull out the sheet pan again to add the hearts of palm and green beans, pushing the other pieces closer to give the fresh additions full contact with the bottom of the hot sheet. Drizzle with the remaining oil and return the sheet to the oven. Broil for another 5 minutes.
- Meanwhile, whisk together the vegetable stock, Old Bay seasoning, mustard seeds, coriander seeds, paprika, allspice berries, cayenne, and bay leaves in a medium dish. Carefully pour the seasoning liquid all over the vegetables and proteins, moving the sheet pan around as little as possible to prevent splashes or spills.
- Finally, broil for 8 to 10 minutes longer, until the potatoes are fork tender and everything is golden brown. Transfer to a serving platter or set the whole sheet pan right on the table. Serve with melted vegan butter alongside to dip as desired.
Old Bay is a seasoning blend, available in the spice section of well-stocked supermarkets as well as some specialty groceries. You can also blend up your own with an array of spices that are likely to be in your cabinet. See Hannah’s recipe for Old Bay seasoning following the recipe box.
Homemade Old Bay Seasoning
You can easily mix up your own Old Bay Seasoning from scratch. The following makes just enough for this recipe, but feel free to double, triple, or even quadruple quantities to always keep an extra supply of this popular seasoning on hand.
- 2 bay leaves, crumbled
- 1 tablespoon ground celery seeds
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- 1/8 teaspoon mustard powder
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Place all the spices in a glass jar and shake it up! Store in a dry, cool place for up to 6 months.
More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky
Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.
Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.
Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.
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