Vegan Cabbage, Potato, and Chickpea Sheet Pan Dinner

An easy and nourishing vegan sheet pan dinner made with cabbage, potatoes, and chickpeas and served with a tarragon cream gravy.


1 small head cabbage (~1 1/2 – 2 lbs)
1 lb potatoes, fingerling, red, or Yukon gold
2 cups cooked chickpeas (15oz can), drained and rinsed

Mustard Vinaigrette
1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp Dijon mustard
2-4 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
black pepper to taste

Tarragon Cream Gravy
1 cup cashews
2 1/2 cups vegetable broth
2 tbsp flour (gluten free or all purpose)
2 tbsp vegan butter or olive oil
1/2 tsp salt, or to taste
black pepper to taste
1 1/2 tbsp fresh tarragon, chopped
1 tsp fresh thyme (or 1/2 tsp dried)

Preheat the oven to 425 ºF.
Cut your cabbage into 1/2″ thick slices, then cut into wedges and remove the core. Cut your potatoes into half or quarters if using fingerling, or cubed to about 1/2 to 3/4-inch pieces if red skinned or Yukon gold. No need to peel. Arrange cabbage, potatoes, and chickpeas on a half sheet pan.

In a bowl or liquid measuring cup whisk together all of the mustard vinaigrette ingredients. Pour over the sheet pan and toss to coat. Arrange in a single layer on the sheet pan. Bake for 35-50 minutes, stirring after 20 minutes, or until the potatoes are tender and the cabbage is tender and starting to crisp around the edges.

Make the gravy: if not using a high powered blender, boil the cashews in water for 10-15 minutes to soften. Drain before using. If using a powerful blender skip this step. Blend the cashews and vegetable broth together until creamy and smooth.

In a pot heat the vegan butter or olive oil over medium low and add the flour. Cook for a few minutes, stirring frequently, until the flour is a bit toasty smelling and a shade darker (if using a starch or gluten free blend it may not change colour). Slowly pour in the cashew cream while whisking to make a smooth gravy.

Turn the heat up to medium and bring to a simmer. Add the salt, pepper, tarragon, and thyme. Simmer until the gravy has thickened. Cover and set aside.
Serve the sheet pan dinner hot from the oven over your choice of grain or bread. Drizzle over the gravy and garnish with fresh herbs. Enjoy!


Recipe by The Curious Chickpea