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This Vegan Thanksgiving Lentil Stromboli brings together savory, herby flavors and a touch of cranberry sweetness in a golden, homemade-style crust.
It makes a beautiful centerpiece for a vegan holiday table while combining familiar Thanksgiving-inspired ingredients in a different format.
The filling starts with cooked lentils, which are combined with onion, garlic, celery, tomato paste, broth, fresh thyme, and sage.
Vegan butter and olive oil help create a rich base, while the herbs give the mixture a warm, aromatic character.
Cranberry sauce is spread through the center of the dough, adding a bright, slightly sweet contrast to the deeply savory lentil filling.
The texture is one of the most appealing parts of this stromboli.
The baked crust becomes golden and crisp on the outside, while the lentil mixture remains hearty and tender inside.
The cranberry layer adds a soft, jammy element that complements the seasoned filling without overwhelming it.
Before baking, the dough is cut into strips along the edges and crisscrossed over the filling, creating an attractive braided appearance.
A simple topping of olive oil, garlic salt, onion flakes, and dried oregano adds extra seasoning to the crust as it bakes.
After a short resting period, the stromboli can be sliced into portions and served alongside vegan gravy.
It works especially well as a festive main course when you want something hearty, colorful, and distinctive for a holiday meal.
Thanksgiving Lentil Stromboli
Ingredients
Equipment
Method
- Bring the Dough to Room Temperature: Place the pizza dough on a lightly floured surface and let it sit for at least 30 minutes so it can come to room temperature.
- Start the Filling Base: Melt the vegan butter and olive oil in a pan over medium heat. Add the flour, finely diced thyme, finely diced sage, and a pinch of salt and pepper. Whisk the mixture until it becomes smooth and bubbly.
- Cook the Vegetables: Add the diced onion, garlic, and celery to the pan. Cook for approximately 3 minutes, stirring as needed, until the vegetables are slightly tender.
- Add the Lentil Mixture: Stir in the tomato paste, broth, and cooked lentils. Continue stirring until everything is well combined and the broth has been absorbed.
- Adjust the Seasoning: Taste the lentil filling and adjust the salt and pepper as needed. Remove the pan from the heat and let the filling cool for about 10 minutes.
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Dough: Place a sheet of parchment paper the same size as the baking sheet on your work surface. Put the room-temperature dough on the parchment and roll it into a rectangle.
- Add the Cranberry Sauce: Spread the cranberry sauce down the center of the rolled-out dough, leaving an edge around the filling area.
- Add the Lentil Filling: Spoon the cooled lentil mixture over the cranberry sauce, keeping the filling positioned in the center of the dough.
- Cut the Dough Strips: Using a sharp knife, cut approximately 1-inch strips along both sides of the dough, creating strips that can be folded over the filling.
- Crisscross the Dough: Roll up the bottom edge of the dough, then begin crisscrossing the dough strips over the filling. Continue alternating the strips until the filling is covered and the edges are tucked in.
- Transfer to the Baking Sheet: Carefully lift the edges of the parchment paper and transfer the parchment, dough, and filled stromboli together onto the baking sheet.
- Prepare the Topping: Combine the olive oil, garlic salt, onion flakes, and dried oregano in a small bowl.
- Brush the Stromboli: Brush the seasoned olive oil mixture over the top of the dough, coating the surface before baking.
- Bake the Stromboli: Place the baking sheet in the 400°F oven and bake for 30–35 minutes, or until the crust is golden brown.
- Rest Before Slicing: Remove the stromboli from the oven and let it rest for 5 minutes.
- Slice and Serve: Cut the stromboli into pieces and serve with vegan gravy.
Notes
- Let the pizza dough come fully to room temperature for at least 30 minutes before rolling so it is easier to shape.
- Allow the lentil filling to cool for about 10 minutes before assembling the stromboli.
- Leave an edge around the cranberry sauce when spreading it over the dough to help keep the filling contained.
- The crisscrossed dough strips do not need to look perfectly even; the important part is covering the filling and tucking in the top and bottom edges.
- Transfer the assembled stromboli to the baking sheet using the parchment paper to make handling easier.
- Bake until the crust is golden brown, following the source’s 30–35 minute baking time.
- Let the baked stromboli rest for 5 minutes before slicing.
Chef’s Secret
The key to a neat, easy-to-handle stromboli is managing the filling before you start folding the dough.
After cooking the lentil mixture, give it the full 10-minute cooling period so it is no longer piping hot when it goes onto the dough.
When assembling, keep both the cranberry sauce and lentil mixture concentrated in the center rather than spreading them too close to the edges.
This leaves enough dough around the filling to create secure folds.
When cutting the strips, aim for roughly 1-inch widths, but do not worry about making every strip identical. As you crisscross them, focus on overlapping the strips enough to cover the filling and tucking in the ends.
The baked crust will hold the pattern together.
Serving Suggestions
Serve the sliced stromboli warm alongside vegan gravy for a Thanksgiving-inspired combination.
A simple green vegetable, roasted vegetables, or a fresh salad can complement the rich lentil filling.
For the holiday table, arrange the slices on a serving platter so the cranberry layer and crisscrossed golden crust are visible.
The stromboli can also be served as individual portions with vegan gravy alongside for dipping or spooning over each slice.
Conclusion
This Vegan Thanksgiving Lentil Stromboli combines savory lentils, fragrant herbs, vegetables, and cranberry sauce inside a golden, seasoned crust.
Its attractive crisscrossed topping makes it especially fitting for a festive holiday table.
Serve it warm with vegan gravy for a hearty vegan main course.
