Vegan Lentil Stromboli

Vegan stromboli is one of my favorite cozy bakes, and I grew up loving the classic version stuffed with meat and cheese. These days, I still crave that same golden loaf on the table, but I like to fill it with a hearty lentil mixture instead. If you’re like me, you probably have dried or canned lentils, a jar of marinara, and some herbs hanging around in your pantry, so it feels like the perfect time to try a plant-based twist on traditional stromboli.

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I like to serve this lentil stromboli with a simple green salad or some roasted vegetables on the side. I don’t usually want anything too heavy competing with it. The crisp crust and rich, garlicky filling really shine that way. Leftovers are wonderful sliced and reheated, and the filling itself is great tucked into wraps or spooned over pasta, which makes this recipe far more versatile than you might expect from “just” a stuffed loaf.

More than once, friends and family have told me it’s the best stromboli they’ve had (and some of them have been eating the classic meat-and-cheese version much longer than I have).

Why You’ll Love This Recipe

You’ll love this Vegan Lentil Stromboli because it brings comfort, flavor, and a little excitement into one simple roll of dough.

Hearty filling: Cooked lentils mix with herbs, garlic, broth, and tomato paste to create a rich, savory center that tastes bold and satisfying.

Easy to make: You just cook the filling, spread it over ready pizza dough, roll it up, seal it, and bake.

Perfect texture: Crisp crust on the outside and soft, flavorful filling inside make it a dinner you want to cut into while it’s still warm.

Great for sharing: This works for weeknight meals, cozy dinners, or even a casual get together because each slice looks beautiful and feels like a treat.

Flexible flavors: You can add more herbs, extra vegetables, or a little spice to suit your taste.

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Ingredients

For the Lentil Filling

• 2 cups cooked lentils
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 teaspoon onion flakes
• 5 sage leaves, chopped
• 2 sprigs fresh thyme
•  ½ teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 cup broth
• Salt and pepper to taste

For Assembly

• 16 ounces pre made pizza dough
• ¼ cup cranberry sauce
• 2 tablespoons vegan butter, melted
• 1 slice vegan Swiss, optional
• ½ cup cashews, optional for extra richness
• 1 cup panko breadcrumbs
• 1 cup non dairy milk
• 4 tablespoons flour
• ¾ teaspoon garlic salt
• Extra olive oil for brushing

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Step by Step Instructions

1. Cook the Lentil Filling

Warm olive oil in a pan over medium heat, then add the chopped onion, celery, and garlic. Let everything soften and release its smell as you stir. Sprinkle in the onion flakes, sage, oregano, and thyme, and let the herbs blend with the veggies. Add the cooked lentils and mix them in well. Spoon in the tomato paste and let it coat everything so the filling turns rich and smooth. Pour in the broth and let it simmer until thick and flavorful. Taste and season with salt and pepper.

2. Prepare Your Workspace

Set your clean counter with a little flour so the dough won’t stick. Keep your cranberry sauce, vegan butter, and panko nearby because it makes assembly easier. If you use cashews, pulse them lightly in a blender so they turn crumbly.

3. Roll Out the Dough

Take the pizza dough and gently stretch or roll it into a large rectangle. You want it even so it bakes nicely and holds the filling without tearing. A light touch helps keep the dough soft.

4. Fill and Shape the Stromboli

Spread the lentil filling evenly across the dough, leaving a small border around the edges. Add a thin layer of cranberry sauce for brightness. Sprinkle panko for a little crunch and place the vegan Swiss slice if you like a cheesy touch. Use a sharp knife to cut strips in the dough down the edges. Starting on one long edge, slowly roll the dough into a log. Pinch the ends to seal it all in.

5. Brush and Bake

Place the rolled Stromboli seam side down on a lined baking sheet. Brush the top with melted vegan butter and a little olive oil. Dust lightly with garlic salt for extra flavor. Bake at 375°F until the top turns golden and crisp and the inside stays warm and tender.

6. Slice and Serve

Take it out and let it sit for a few minutes so the steam settles. Cut thick slices and enjoy the mix of soft dough, hearty lentils, herbs, and gentle sweetness from the cranberry.

Tips and Variations

• Extra richness: Stir some blended cashews into the lentil mixture to make it creamier.
• Herb twist: Add rosemary or basil to shift the flavor in a fun new direction.
• Veggie boost: Toss in a handful of chopped spinach or mushrooms if you want a deeper earthy taste.
• Crispy top: Brush more vegan butter halfway through baking to help the crust turn golden and flavorful.
• Make ahead: Prepare the filling earlier in the day and keep it in the fridge until you’re ready to roll everything together.

Serving Suggestions

Vegan Lentil Stromboli works for dinner, lunch, or even a hearty snack. Warm slices go well with a side salad, roasted potatoes, or a small bowl of tomato soup. You can plate it with extra cranberry sauce if you want a bit more sweetness, or spoon some warm broth on the side for dipping.

When guests come over, sliced Stromboli looks beautiful on a wooden board with herbs sprinkled on top. It cuts cleanly and has a warm, inviting smell that makes everyone curious about that first bite.

Frequently Asked Questions

Can I use canned lentils?

Yes, cooked canned lentils work well. Just drain and rinse them before adding them to the pan.

Can I make the filling ahead of time?

You can cook the filling a day ahead and store it in the fridge until you’re ready to assemble.

Can I freeze the Stromboli?

Unbaked Stromboli freezes great. Wrap it tightly and bake straight from frozen, adding extra minutes.

How do I keep the dough from tearing?

Don’t roll it too thin and keep your counter lightly floured.

Can I add vegan cheese?

Absolutely. Vegan mozzarella or Swiss melts nicely inside.

What if I want more crunch?

Add more panko on top before baking or toast some breadcrumbs in olive oil and sprinkle them after baking.

Final Thoughts

Vegan Lentil Stromboli brings warm comfort, hearty flavor, and a little creative fun into one simple dish. The mix of herbs, lentils, and soft dough creates a meal that feels both homey and exciting. Each slice comes out full of texture and rich taste, and the cranberry adds a gentle pop that balances everything in a lovely way.

This recipe gives you a cozy loaf that fits weeknights, weekends, and any time you want something satisfying without too much work. It turns simple ingredients into something special and fills the kitchen with the kind of smell that makes you want to stay close until it’s ready.