Description

BBQ Vegan Lentil Meatballs are a hearty, plant-based dish made with lentils, rice, mushrooms, and flavorful seasonings. Coated in smoky BBQ sauce, these tender meatballs are perfect as an appetizer, snack, or main dish, and can be baked or pan-fried for a crispy outside and savory inside.

Ingredients

2 teaspoons olive oil, divided

½ medium onion, chopped

2 cups sliced mushrooms (16-ounce package)

2 cups cooked lentils, divided

1 cup cooked brown rice

½ teaspoon sea salt

¼ teaspoon garlic powder

1 teaspoon dried basil

⅔ cup instant oats

½ cup breadcrumbs

Handful parsley and cilantro

2 tablespoons vegan Worcestershire sauce

¼ cup vegan BBQ sauce

½ teaspoon liquid smoke

½ – 1 cup extra vegan BBQ sauce (for coating)

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add onion and mushrooms; cook until soft and translucent. Remove from heat.
In a food processor, blend half the cooked lentils with the mushroom-onion mixture until just combined.
Transfer mixture to a large bowl. Add remaining lentils, rice, salt, garlic powder, basil, oats, breadcrumbs, parsley, cilantro, Worcestershire sauce, BBQ sauce, and liquid smoke. Mix thoroughly.
Form mixture into balls using a spoon or scoop.
Pan-Frying: Heat 1 teaspoon olive oil in a skillet over medium heat. Fry lentil balls for about 2 minutes per side until caramelized. Add ½–1 cup BBQ sauce, coat, and simmer for 1–2 minutes. Serve.
Baking: Preheat oven to 350°F (175°C). Place lentil balls on parchment-lined baking sheet. Brush with oil and BBQ sauce. Bake for 20 minutes, flipping halfway. Optionally, brush with more BBQ sauce at the halfway mark. Let cool slightly before serving.

Notes

Add cayenne or hot sauce for a spicy BBQ variation.
Swap breadcrumbs for gluten-free breadcrumbs or ground almonds for a gluten-free version.
Try different herbs like thyme, oregano, or rosemary for variety.
Use canned lentils for convenience, but rinse and drain them first.
To make ahead, store uncooked mixture in the fridge up to 24 hours before cooking.

Nutrition

Serving Size: 4 meatballs
Calories: 210
Sugar: 6g
Sodium: 380mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg