Lentil Bruschetta Stromboli

Lentil Bruschetta Stromboli Recipe

By Batch Cooking Club

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 15 minutes


16-oz store-bought vegan or gluten-free pizza dough

1 cup Spring Lentils (or cooked lentils)

2 roma tomatoes, chopped

1 Tbsp capers

¼ cup fresh basil, chopped

2 garlic cloves, minced

1 Tbsp balsamic vinegar

1 Tbsp lemon juice

½ tsp lemon zest

salt and pepper, to taste

12-oz jarred artichoke hearts, drained

1 Tbsp dried Italian herbs

2 tsp garlic powder

1 Tbsp nutritional yeast

½ cup marinara sauce, to serve


1Preheat the oven to 400°F.

2Place the dough on a lightly floured surface and allow it to come to room temperature (for at least 30 minutes).

3Meanwhile, in a mixing bowl, combine the roma tomatoes through the salt and pepper.

4On a baking sheet lined with parchment paper or a silpat mat, roll out the dough into a rectangle. Spread the mustard down the center of the dough, leaving a 1-inch edge around the border.

5Add the lentils on top of the mustard and top with the bruschetta. Layer the artichoke hearts on top.

6Roll the dough around the toppings and pinch the edges and ends to seal. Using a sharp knife, cut slits across the top.

7In a small bowl, combine the Italian herbs, garlic powder, nutritional yeast, and salt and pepper to taste. Brush the roll with olive oil or water and sprinkle with the herb blend. Bake for 14-16 minutes or until golden. Allow to cool for 10 minutes. Slice and serve. Serve with marinara sauce.

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