Vegan Thanksgiving Lentil Stromboli

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

Prep time: PT45M

Cook time: PT45M

Total time: PT90M

Rating

5 stars (42 reviews)

Keywords

cranberry sauce, holiday recipe, lentils, stromboli, thanksgiving, thanksgiving entree

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

Cuisine

American
Italian

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 319 kcal
Carbohydrates: 46 g
Protein: 10 g
Fat: 11 g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 744 mg
Sugar: 9 g
Unsaturated Fat: 8 g

Reviews

Judyb on 2026-01-22 (5 stars):
Made this twice. Once to cut in half and put half in the freezer for my husband and myself to see how it would work frozen and once for a family Thanksgiving dinner vegan style. Everyone loved it, especially with the gravy. I had leftover lentil mix because I added mushrooms per one of the other comments and found that that works really well as a filling for shepherds pie.
Mitzi Simmons on 2025-11-28 (5 stars):
Wow! This recipe is incredible, Thank you so much! It turned out beautifully, a feast for the eyes (and belly), and everyone loved it! I made a second for the freezer: baked it then froze it in plastic wrap. Could you please provide details for unthawing / reheating? Thanks: it's so good I don't want to mess it up!
Simone on 2025-11-20 (5 stars):
This was a success! I made the Thanksgiving Vegan Lentil Strombolli for a Friendsgivung Potluck today. The sweet cranberry base definitely complimented the salty flavors in the lentil mixture. I will be repeating this dish. Thank you so much for the recipe! Continue to be encouraged with all of the great work that you do.🩷 Be Blessed My Sister.
Ellen Miceli on 2025-11-16 (5 stars):
It smelled like thanksgiving and the non-vegan eaters came back for seconds! This was excellent paired a side of cranberry and a side of roasted butternut squash. I'd make this for a crowd!
Mandy on 2025-09-26 (5 stars):
I made this for the first time tonight. It was DELICIOUS. I added some mushrooms, which were super yummy in it. My teenager insisted on seconds and refused to share, so I'm gonna call that a win!
DeeDee on 2024-12-25 (5 stars):
Comforting, satisfying, and hearty. I went along the recipe but omitted the whole veg broth/tomato paste steps and instead added a little bit of veg broth so the mixture was still pretty solid, the end product was a so rich and flavorful that I couldn’t stop eating the leftovers. What a great recipe!!!
Elaine on 2024-12-02 (5 stars):
This was a hit at thanksgiving, thank you! I used dried brown lentils and canned whole berry cranberry sauce. It seemed to be a bit too much filling, but I was also nervous about overstuffing it on my first try with this recipe. It reheated well for leftovers, and I could definitely see using variations on the spices and sauce (chutney?) also being delicious.
Ross on 2024-11-24 (5 stars):
Made this to try out for Thanksgiving. Delicious. Thanks
Shauna on 2024-11-22 (5 stars):
Just popping in to say thank you for this recipe! It is amazing as written and I’ve made it several times that way and always get compliments. There’s truly nothing wrong with this recipe! I’ve also done the following riffs: curry inspired using chutney, curry powder, and cilantro. Greek inspired using vegan tzatziki, red onion, oregano, etc. and French onion using onions caramelized in vegan butter, vegan beef broth, and vegan cheese. And I have so many ideas for more riffs that I can’t wait to try out (everything bagel, pizza flavored, za’atar spiced…gosh, the possibilities are endless)!