Description
This Festive Vegan Thanksgiving Lentil Stromboli is a delicious and hearty holiday dish featuring a savory lentil and vegetable filling wrapped in golden, crispy pizza dough. Perfect as a showstopper for your vegan Thanksgiving celebration, it combines aromatic herbs, sautéed mushrooms, and spinach with lentils for a nutrient-rich, flavorful centerpiece that’s both comforting and festive.
Ingredients
Scale
Stromboli Dough
- 1 pound pizza dough (store-bought or homemade)
Filling
- 1 cup cooked lentils (green or brown)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 cup spinach (or kale), chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¼ cup vegan cheese shreds (optional)
For Brushing and Garnish
- 2 tablespoons plant-based milk (for brushing dough)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven and prepare baking sheet: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to allow easy cleanup.
- Sauté the vegetables and mix filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Add the minced garlic and chopped mushrooms, cooking until tender. Stir in the cooked lentils, chopped spinach, dried sage, thyme, rosemary, smoked paprika, salt, and black pepper. Cook until the spinach wilts. Remove from heat and allow the filling to cool slightly to make it easier to handle.
- Roll out the dough: On a floured surface, roll out the pizza dough into a 12×16-inch rectangle, ensuring even thickness for consistent baking.
- Assemble the stromboli: Spread the lentil and vegetable mixture down the center of the rolled dough, leaving a 2-inch border on all sides. If using, sprinkle the vegan cheese evenly over the filling.
- Fold and seal the dough: Carefully fold the sides and ends of the dough over the filling to enclose it. Pinch the edges firmly to seal the stromboli and prevent the filling from leaking during baking. Place it seam-side down on the prepared baking sheet.
- Prepare for baking: Brush the top of the stromboli with plant-based milk to promote browning and create a golden crust. Cut 3–4 slits on top of the dough to allow steam to escape while baking.
- Bake the stromboli: Bake in the preheated oven for 25–30 minutes or until the crust turns golden brown and crisp.
- Rest and serve: Remove the stromboli from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, slice into portions, and serve warm.
Notes
- For a gluten-free version, substitute the pizza dough with a gluten-free dough alternative.
- The vegan cheese is optional; omit or substitute with your favorite plant-based cheese.
- Leftover stromboli can be refrigerated and reheated for a quick meal the next day.
- You can substitute kale for spinach if preferred or based on availability.
- Make sure to cool the filling slightly before assembling to prevent the dough from becoming soggy.
