Description
This Vegan Thanksgiving Lentil Stromboli wraps all the festive flavors of the holiday—herby lentils, creamy cranberry sauce, and a golden pizza dough crust—into one irresistible, sliceable main dish. Hearty, comforting, and bursting with autumn herbs, it’s sure to impress both vegans and non-vegans at your holiday table.
Ingredients
Scale
Dough
- 16 oz pre-made pizza dough
- Flour, for rolling
Lentil Filling
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 4 tbsp flour
- 2 sprigs fresh thyme, finely chopped
- 5 sage leaves, finely chopped
- Salt and pepper, to taste
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup celery, diced
- 1 cup vegan broth
- 2 tbsp tomato paste
- 2 cups cooked brown or green lentils
- 1/4 cup cranberry sauce
Topping
- 2 tbsp olive oil
- 3/4 tsp garlic salt
- 1 tsp onion flakes
- 1/2 tsp dried oregano
Instructions
- Let the Dough Rest: Remove the pre-made pizza dough from the fridge and let it sit out at room temperature for 30 minutes so it becomes easier to work with.
- Prepare the Herby Roux: In a large pan over medium heat, melt the vegan butter with olive oil. Whisk in 4 tablespoons flour, chopped thyme, chopped sage, salt, and pepper. Continue whisking until the mixture is smooth and begins to bubble—this releases the flavor of the herbs.
- Soften Aromatics: Stir in the diced onion, minced garlic, and diced celery. Cook for about 3 minutes, until the vegetables are soft and fragrant.
- Make the Lentil Filling: Add the tomato paste, vegan broth, and cooked lentils to the pan. Stir well and cook for 5–7 minutes, or until most of the liquid is absorbed and the filling is thick. Remove from heat and let cool for 10 minutes so it’s easier to handle.
- Preheat the Oven: While the filling cools, preheat your oven to 400°F (205°C).
- Roll the Dough: On a floured surface or parchment paper, roll the pizza dough into a large rectangle, about 1/4-inch thick.
- Add the Fillings: Spread the cranberry sauce down the center of the dough, leaving a border on all sides. Spoon the cooled lentil mixture evenly over the cranberry sauce.
- Braid the Stromboli: Using a sharp knife, cut 1-inch strips along each long side of the dough. Fold the short ends over the filling, then alternately criss-cross the strips over the center to enclose the filling in a braid pattern.
- Apply the Topping: Combine olive oil, garlic salt, onion flakes, and dried oregano in a small bowl. Brush this mixture generously over the top of the stromboli.
- Bake: Carefully transfer the stromboli (on the parchment) to a baking sheet. Bake for 30–35 minutes, rotating halfway, until the crust is golden brown and crisp.
- Cool and Serve: Remove from the oven and let rest for 5 minutes to set. Slice and serve warm—enjoy as your vegan centerpiece!
Notes
- You can prep the lentil filling a day ahead and refrigerate until ready to use.
- Substitute brown lentils with green lentils, but avoid red lentils (they get too soft).
- If you don’t have fresh herbs, use 1 tsp dried thyme and 1 1/2 tsp dried sage.
- Pizza dough brands vary in size; roll the dough as thin as possible without tearing.
- Use any leftover cranberry sauce you have—homemade or store-bought both work.
- This stromboli can be sliced and reheated for up to 3 days; store tightly covered in the fridge.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 stromboli)
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg