Vegan Thanksgiving Lentil Stromboli (2024)

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by Reneon Nov 17, 2021

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5 from 32 ratings

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This Vegan Thanksgiving Lentil Stromboli is the perfect main entree for your vegan holiday feast! Incredibly easy and full of so much flavor!

I did a poll on Instagram asking what you all NEEDED vegan-ized for your Thanksgiving table. And the overwhelming response was an entree! So I am here to deliver on that ask with this lentil stromboli (or loaf – call it whatever you want). It has all of the flavors of Thanksgiving in one compact package. You could easily just make this, some gravy and cranberry sauce on Thanksgiving and call it a day. It is THAT delicious!

How to make this Vegan Thanksgiving Lentil Stromboli

To keep this recipe simple, I used pre-made pizza dough. You can find this at most grocery stores and 9/10 times it will be vegan-friendly! Place the dough on a floured surface and let it come to room temperature while you prep the filling.

The filling is a combo of a roux, lentils, herbs, broth, veggies and tomato paste. It will look a little like a pile of mush when you cook it down on the stove. But I PROMISE it will taste good (and look much better once it’s inside the dough).

Roll out the dough on a piece of parchment paper – this will help you transfer the whole thing to a baking sheet. Spread a layer of pre-made cranberry sauce down the center, then top it with the lentil mixture.

Use a sharp knife to cut strips in the dough down the edges. Starting from one end, wrap the filling with the strips. There is no need to overthink this part too much. It doesn’t need to be perfect, you just want to make sure the dough covers the filling – the oven will do the rest.

For some extra flavor

Once everything is tucked in, grab the edges of the parchment paper and transfer the whole thing to a baking sheet. Mix some olive oil and herbs in a bowl and brush it on top of the dough. Pop it in the oven and let it bake for 30-35 minutes, or until golden and crispy.

Take it out of the oven and let it cool for 5 minutes, so everything can firm up. Slice it into pieces and serve with vegan gravy and more cranberry sauce on the side.

You can easily make this ahead of time and reheat it on Thanksgiving. And it will also make great next day leftovers!

Need more recipe inspo? Check these out:

Slow Cooker Mashed Potatoes
The Best Vegan Gravy
Butter and Herb Stuffing

Vegan Thanksgiving Lentil Stromboli

Servings: 8

Prep Time: 45 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 30 minutes mins

This Vegan Thanksgiving Lentil Stromboli is the perfect main entree for your vegan holiday feast! Incredibly easy and full of so much flavor!

5 from 32 ratings

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Ingredients

▢ 16 ounces pre-made pizza dough
▢ flour for rolling out dough
▢ 2 tablespoons vegan butter
▢ 2 tablespoons olive oil
▢ 4 tablespoons flour
▢ 2 sprigs fresh thyme finely diced
▢ 5 sage leaves finely diced
▢ salt & pepper to taste
▢ 1/2 yellow onion diced
▢ 3 cloves garlic diced
▢ 1/4 cup celery diced
▢ 1 cup broth I used vegan beef broth
▢ 2 tablespoons tomato paste
▢ 2 cups cooked lentils
▢ 1/4 cup cranberry sauce I used the one from Trader Joe's

FOR THE TOPPING

▢ 2 tablespoons olive oil
▢ 3/4 teaspoon garlic salt
▢ 1 teaspoon onion flakes
▢ 1/2 teaspoon dried oregano

Instructions

Place the dough on a lightly floured surface and allow to come to room temperature – for at least 30 minutes.
Meanwhile, prepare the filling. Melt the vegan butter and olive oil in a pan over medium heat. Add the flour, thyme, sage and a pinch of salt & pepper. Whisk until smooth and bubbly.
Add the onion, garlic and celery and cook until slightly tender (approx. 3 minutes). Add the tomato paste, broth and lentils. Stir until combined and the broth has been absorbed. Taste and adjust seasonings as needed. Remove from the heat and allow to cool for about 10 minutes.
Preheat the oven to 400 degrees.
Lay down a piece of parchment paper the same size as the baking sheet you will use. Place the dough on the parchment paper and roll it into a rectangle. Spread the cranberry sauce down the center of the dough – being sure to leave an edge (see photos for reference). Add the lentil mixture on top of the cranberries.
Using a sharp knife, cut 1 inch strips along the edges. Roll up the bottom edge, then begin crisscrossing the strips. Continue to crisscross the edges until they are all tucked in.* Grab the edges of the parchment paper and place the entire thing on the baking sheet.
Combine the topping ingredients in a bowl. Brush on top of the dough. Place the loaf in the oven for 30-35 minutes, or until the crust is golden brown. Remove from the oven and allow to sit for 5 minutes.
Slice into pieces and serve with vegan gravy.

Notes

*When it comes to crisscrossing the dough, you don’t need to be overly concerned with it being perfect. Just be sure the filling is covered and the top & bottom edges are tucked in. Everything will stick together when it bakes and it will look super pretty!

Calories: 319kcal, Carbohydrates: 46g, Protein: 10g, Fat: 11g

Cuisine: American, Italian

Course: Main Course

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make any of these recipes be sure to snap a photo + post it + and tag#thissavoryveganand @thissavoryvegan!

Vegan Thanksgiving Lentil Stromboli (10)

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published on Nov 17, 2021

47 comments Leave a comment »

47 comments on “Vegan Thanksgiving Lentil Stromboli”

Michelle Carano — March 6, 2024 @ 11:52 am Reply
I’ve made the Vegan Stromboli several times and it is always a huge hit; even with guests that are meat eaters. It’s always delicious!
- Rene — March 6, 2024 @ 4:07 pm Reply
  Thanks Michelle – this is great for a party!
linnie — December 24, 2023 @ 5:48 pm Reply
I made this for thanksgiving to bring to a friends and even the meat eaters loved it!!
I am making it again for Christmas in our home. We love it!! It tasted like the fall and winter holidays!!
M — December 8, 2023 @ 1:10 pm Reply
I love this recipe. It has become one of family’s favorite. Thank you 😊
Melissa — December 1, 2023 @ 9:16 am Reply
Has anyone tried this using crescent roll dough?
Marion — November 26, 2023 @ 4:19 pm Reply
My family said they loved this recipe but we are WFPB AND oil and fat free. Could I substitute apple sauce or water for your oil and vegan butter?
Lauren Pike — November 23, 2023 @ 3:43 pm Reply
I’ve made this recipe now for two thanksgivings and it’s delicious especially the lentil filling which I’ve made several times over the past year just for dinner. I’ve used Bob’s Red Mill GF Pizza Crust which makes it substantial but also heavy thank goodness for the gravy! Going to try a different crust next year!!Keep it up❣️
- Rene — November 26, 2023 @ 4:05 pm Reply
  Thanks so much Lauren!
Chloe — November 23, 2023 @ 2:28 pm Reply
I made this for Thanksgiving today and it was delicious! I prepped some pizza dough and the filling ahead of time so it was easy to assemble day of. Really a great recipe in terms of flavor and presentation payoff, and it was very easy to do! Thanks for the recipe!
- Rene — November 26, 2023 @ 4:06 pm Reply
  So glad you enjoyed it Chloe!
Jennifer j Shafiro — November 17, 2023 @ 8:44 am Reply
Made this for my work thanksgiving potluck as there were no vegetarian options, everyone thoroughly enjoyed it and several people asked for the recipe. I substituted puff pastry so adjusted baking temp and time for that also used butter so made it vegetarian rather than vegan. It was the absolute star of the show in a very meat/ dairy heavy lineup. Thank you for this awesome recipe. Will make it again.
- Rene — November 19, 2023 @ 10:18 am Reply
  Yaaaay! So glad it was hit! And I love the idea of using puff pastry for this!
Kelley — November 14, 2023 @ 7:09 pm Reply
OMG, this is so good! The flavor is delicious, the texture perfect. Thank you for a recipe that will be on our “must repeat” list.
- Rene — November 15, 2023 @ 6:58 am Reply
  So glad you enjoyed it Kelley!
Chellie — November 12, 2023 @ 7:11 am Reply
I tried to check a lot of the comments but didn’t see this question. I apologize if I missed one.
Can this be pre-made and then frozen?
Thanks!!
- Rene — November 12, 2023 @ 9:14 am Reply
  Yes! Just pop it back in the oven at 375 for 15-20 minutes, or until warmed through.
Dani — October 26, 2023 @ 6:07 am Reply
Hi! Can you make this ahead or parbake?
- Rene — October 27, 2023 @ 9:49 am Reply
  Hi Dani – yes, you can even make the whole thing ahead of time and just reheat it in the oven for 10 minutes.
Elizabeth Thomas — October 14, 2023 @ 6:57 am Reply
I loved this so much, especially the lentil filling. So much so that I sometimes just make the filling and then put it in a muffin tin and make individual lentil cups that I can use in meal prep.
Lisa Cremona — November 30, 2022 @ 7:31 am Reply
HOLY YUM!!
This recipe is so ridiculously good, my non-vegan husband and kids were eating it at Thanksgiving! I made it with the vegan gravy and it was crazy-good! In fact, my family has requested that I make it for our guests on New Years! Thank you for this recipe!!
- Rene — December 1, 2022 @ 9:55 am Reply
  Yayyyyy – I’m so happy to hear it was a hit Lisa!
Krisha — November 21, 2022 @ 5:47 pm Reply
Hi, I’m excited to try this, but I’m unclear on the lentils. Did you use pre-prepared lentils or did you cook some beforehand and refrigerate them before making the Stromboli? Thanks!
- Rene — November 25, 2022 @ 11:41 am Reply
  I buy mine cooked. But you could make them from scratch too!
- Lisa Cremona — November 30, 2022 @ 7:33 am Reply
  I used the pre-cooked package from Trader Joes, and it was DEELISH!!
  - Rene — December 1, 2022 @ 9:55 am Reply
    Love their lentils!
Cheryl — November 18, 2022 @ 6:08 pm Reply
Trying this for Thanksgiving this year. Have you tried using puff pastry?
- karen — November 19, 2022 @ 1:02 pm Reply
  I am wondering about puff pastry too. It’s probably not vegan.
  - Rene — November 19, 2022 @ 4:34 pm Reply
    I’ve always been able to find vegan puff pastry – just check the label!
- Rene — November 19, 2022 @ 4:34 pm Reply
  I haven’t tried it with puff pastry, but it should work!
Robin Barker — November 9, 2022 @ 10:34 pm Reply
OMG – had this for Thanksgiving last year and it turned out AMAZING! A definite addition for a new tradition.
Melissa Reznar — December 30, 2021 @ 5:08 pm Reply
I made this for Christmas and I got a chorus of this is so goods. My favorite comment, however, was “This is a symphony of flavors in my mouth!” 🙂
- Rene — January 5, 2022 @ 9:46 am Reply
  hahaha – that is amazing!!!
Tara — December 28, 2021 @ 3:35 pm Reply
Made this tonight and it came out SO good! Would definitely make again!
Cris — December 14, 2021 @ 1:49 pm Reply
My first try at this did not go well but the taste was delicious!!! I will share the details so others can avoid my mistakes but first; I had so much trouble slicing the Stromboli. Especially the bottom. It ended up not at all looking pretty, like the picture. Any suggestions on what I could have done wrong? 1. I had 3 parties back to back that I wanted to bring this to so I tripled the recipe and attempted to cook the filling at the same time. 2. I wanted to reduce fat and calories so I omitted the oil and butter and tried veggie broth as a replacement. I think the large pan I used made this a problem because I could barely blend the flour and broth quick enough before it became a paste. So, difficultly with the crust and my filling was more on the gooey or runny side. By my third bake, I bought puff pastry dough and I guess it became a Wellington? lol. Any suggestions on the bottom crust and the gooey issue? Thanks
Melissa King — November 25, 2021 @ 6:30 pm Reply
It was my first plant-based Thanksgiving, and this recipe did not disappoint. All of the flavors of Thanksgiving in one delicious loaf. Yum! Also, such a beautiful presentation! I am so excited to eat this for the next few days!
Stephanie — November 25, 2021 @ 6:06 pm Reply
I made this to bring to Thanksgiving and it was a smash hit. I used 2 pie crusts because that’s what I had and it turned out well. Glad this provides a protein-packed dish!
Shannon — November 23, 2021 @ 12:19 pm Reply
Hi! Do you think gluten free pie crust would work?
- Rene — November 23, 2021 @ 3:08 pm Reply
  Hi Shannon – I haven’t tried it, but I don’t see why it shouldn’t work. Let us know how it goes!
Kindness Roots — November 20, 2021 @ 10:50 am Reply
What color lentils?
- Rene — November 20, 2021 @ 11:29 am Reply
  I used brown lentils.
  - Leigh Anna — November 20, 2022 @ 9:31 am Reply
    We aren’t cranberry relish fans, so I’m going to try a mango chutney or some other chunky jam. Wish me luck!
Jackie — November 19, 2021 @ 4:30 pm Reply
Hi! Did you used canned lentils? What color lentils? So excited to make this for thanksgiving!
- Rene — November 20, 2021 @ 11:29 am Reply
  I used refrigerated lentils – they were brown lentils.
- Shelley Hill — November 29, 2021 @ 7:46 pm Reply
  Do you think this can be made ahead of time?
  - Rene — November 30, 2021 @ 1:14 pm Reply
    It definitely can. I made one, froze it, and reheated it in the oven on Thanksgiving. Still tasted great!
  - Nia — December 8, 2021 @ 7:37 pm Reply
    Not a huge of cranberries, any recommendations for a substitution? Will the recipe be fine without it?
    - Rene — December 16, 2021 @ 11:22 am Reply
      I think it will be fine without it. It is meant to add some moisture, so if you want to add something different, you could try a thin layer of vegan cream cheese!