BBQ Vegan Lentil Meatballs: A Delicious Plant-Based Treat
If you’re looking for a savory, plant-based alternative to traditional meatballs, these BBQ Vegan Lentil Meatballs are a delightful choice. Packed with flavorful mushrooms, lentils, and a blend of herbs and spices, these meatballs are not only nutritious but also incredibly satisfying. Whether you’re a vegan or just trying to incorporate more plant-based meals into your diet, this recipe is a tasty way to do it. These lentil meatballs are versatile enough to serve as an appetizer, a main dish with pasta, or even as a sandwich filler.
Ingredients:
For the Lentil Meatballs:
- 2 teaspoons olive oil, divided
- 1/2 medium onion, chopped
- 2 cups sliced mushrooms (16-ounce package)
- 2 cups cooked lentils, divided
- 1 cup cooked brown rice
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 2/3 cup instant oats
- 1/2 cup breadcrumbs
- Handful of parsley and cilantro, chopped
- 2 tablespoons vegan Worcestershire sauce
- 1/4 cup vegan BBQ sauce
- 1/2 teaspoon liquid smoke
- 1/2 to 1 cup extra vegan BBQ sauce
Directions:
Prepare the Vegetables:
- Cook Veggies: In a large pan, heat 1 teaspoon olive oil over medium-high. Add the chopped onions and mushrooms and cook until translucent, about 5-7 minutes. Set aside when done.
Make the Lentil Mixture:
- Process Lentils and Veggies: In a food processor, blend half the cooked lentils with the sautéed mushrooms and onions until just combined. The mixture should be sticky and wet.
- Combine Ingredients: Transfer to a large mixing bowl. Add the remaining lentils, brown rice, salt, garlic powder, basil, oats, breadcrumbs, herbs, Worcestershire sauce, 1/4 cup BBQ sauce, and liquid smoke. Mix well.
Pan-Frying Instructions:
- Form Meatballs: Using an ice cream scooper or your hands, form the mixture into meatballs.
- Fry Meatballs: Heat the remaining olive oil in a skillet. Fry meatballs for about 2 minutes on each side until caramelized.
- Simmer in BBQ Sauce: Add 1/2 to 1 cup of BBQ sauce, coat evenly, and simmer for 1-2 minutes.
Baking Instructions:
- Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Meatballs: Form meatballs and place them on the baking sheet. Brush with olive oil and additional BBQ sauce.
- Bake: Cook for 20 minutes, turning halfway and adding more BBQ sauce if desired.
Serve:
- Cool and Serve: Let the meatballs cool slightly before serving. They can be enjoyed with a side of veggies, over pasta, or in a sandwich.
Quick Facts:
- Prep Time: 20 minutes
- Cooking Time: 25-30 minutes
- Total Time: About 50 minutes
- Servings: 4-6
- Calories: 180 kcal per serving
These BBQ Vegan Lentil Meatballs are a testament to how versatile and flavorful vegan cooking can be. They’re perfect for anyone looking for a meat-free meal that doesn’t compromise on taste or texture. Enjoy these meatballs hot and fresh with your favorite sides, or incorporate them into other dishes for added protein and flavor. Whether you choose to fry or bake them, these meatballs are sure to be a hit!
BBQ Vegan Lentil Meatballs
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
These BBQ Vegan Lentil Meatballs are a savory and satisfying alternative to traditional meatballs, perfect for those looking to enjoy a plant-based meal with all the flavor and texture of classic comfort food. Made with a blend of lentils, mushrooms, and brown rice, these meatballs are packed with protein and seasoned to perfection with garlic, basil, and a hint of liquid smoke.
Ingredients
For the Lentil Meatballs:
2 teaspoons olive oil, divided
1/2 medium onion, chopped
2 cups sliced mushrooms (16-ounce package)
2 cups cooked lentils, divided
1 cup cooked brown rice
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1 teaspoon dried basil
2/3 cup instant oats
1/2 cup breadcrumbs
Handful of parsley and cilantro, chopped
2 tablespoons vegan Worcestershire sauce
1/4 cup vegan BBQ sauce
1/2 teaspoon liquid smoke
1/2 to 1 cup extra vegan BBQ sauce
Instructions
Prepare the Vegetables:
Add 1 teaspoon of olive oil to a large pan over medium-high heat. Add the chopped onions and mushrooms. Cook until the vegetables are fully translucent, about 5-7 minutes. Once cooked, turn off the heat and set aside.
Make the Lentil Mixture:
In a food processor, combine half of the cooked lentils with the sautéed mushrooms and onions. Process until just combined. The mixture should be wet and sticky, holding together easily.
Transfer the mixture to a large mixing bowl. Add the remaining lentils, cooked brown rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, chopped parsley and cilantro, vegan Worcestershire sauce, 1/4 cup vegan BBQ sauce, and liquid smoke. Mix until fully combined.
Pan-Frying Instructions:
Start forming your lentil meatballs by scooping the mixture into balls (an ice cream scooper works well for this).
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Once the oil is hot, place the lentil balls in the pan and cook for about 2 minutes on each side, until a caramelized coating forms. Do not leave them unattended.
Add 1/2 to 1 cup of vegan BBQ sauce to the pan, ensuring each lentil ball is well coated. Simmer for 1-2 minutes.
Remove from heat and let cool for 2 minutes before serving.
Baking Instructions:
Preheat your oven to 350°F (175°C).
Form the lentil mixture into balls and place them on a baking sheet lined with parchment paper.
Brush the lentil meatballs with 1 teaspoon of oil and extra BBQ sauce for a caramelized finish.
Bake for 20 minutes, flipping halfway through for even cooking. You can brush on additional BBQ sauce before finishing the bake.
Once fully cooked, remove from the oven and allow to cool before serving.
Serve:
Serve the lentil meatballs with your favorite sides or as a delicious appetizer.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 180