BBQ Vegan Lentil Meatballs Recipe

Introduction

These BBQ Vegan Lentil Meatballs are a hearty and flavorful plant-based alternative perfect for any occasion. Packed with lentils, mushrooms, and spices, they offer a satisfying texture with a delicious smoky BBQ glaze. Whether pan-fried or baked, they make a great appetizer or main dish.

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 to 1 cup extra vegan BBQ sauce (for coating)

Instructions

1. Step 1: Heat 1 teaspoon of olive oil in a large pan over medium-high heat. Add the chopped onion and sliced mushrooms. Sauté until the vegetables are fully translucent, then turn off the heat and set aside.
2. Step 2: Add half of the cooked lentils along with the sautéed mushrooms and onions to a food processor. Pulse until just combined into a wet and sticky mixture that can hold together.
3. Step 3: Transfer this mixture to a large bowl. Add the remaining lentils, cooked brown rice, sea salt, garlic powder, dried basil, instant oats, breadcrumbs, chopped parsley and cilantro, vegan Worcestershire sauce, BBQ sauce, and liquid smoke. Mix thoroughly until fully combined.
4. Step 4: Form the mixture into meatballs using your hands or an ice cream scooper for uniform size.
5. Step 5: For pan-frying: heat 1 teaspoon olive oil in a large cast iron or heavy skillet over medium heat. Add the lentil meatballs and cook about 2 minutes per side until they form a caramelized crust. Keep an eye on them to avoid burning.
6. Step 6: Add ½ to 1 cup of extra vegan BBQ sauce to the pan. Lower the heat and gently toss the meatballs to coat them evenly. Simmer for 1 to 2 minutes to allow the sauce to thicken slightly and stick to the meatballs.
7. Step 7: Remove from heat and let cool for 2 minutes before serving with your favorite sides or as an appetizer.
8. Step 8: For baking: preheat your oven to 350°F (175°C). Place formed meatballs on a parchment-lined baking sheet.
9. Step 9: Brush the meatballs with 1 teaspoon olive oil and some BBQ sauce to help them caramelize.
10. Step 10: Bake for a total of 20 minutes, flipping halfway through. Optionally, brush with more BBQ sauce after flipping for extra flavor.
11. Step 11: Once baked, remove from the oven and let cool slightly before serving.

Tips & Variations

• Use gluten-free oats and breadcrumbs to make this recipe gluten-free.
• Substitute fresh herbs with dried ones if needed, adjusting quantities accordingly.
• For a smokier flavor, add a bit more liquid smoke or smoked paprika.
• Try serving these meatballs in a slider bun with extra BBQ sauce for a tasty vegan sandwich.

Storage

Store leftover lentil meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of BBQ sauce or water to keep them moist. You can also freeze them for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the mixture and form meatballs in advance, storing them in the refrigerator for up to 24 hours before cooking.

What if I don’t have vegan Worcestershire sauce?

You can substitute with soy sauce or tamari for a similar umami flavor, though it may alter the taste slightly.

BBQ Vegan Lentil Meatballs Recipe

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★★★★★

4.8 from 66 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 5 servings 1x
• Diet: Vegan

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Description

These BBQ Vegan Lentil Meatballs are a delicious, plant-based take on a classic favorite. Made with cooked lentils, mushrooms, and brown rice, and flavored with vegan Worcestershire and smoky BBQ sauce, these meatballs are perfect as appetizers or a hearty main dish. They can be pan-fried for a caramelized coating or baked for a healthier option, then coated in tangy vegan BBQ sauce for a flavorful finish.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 teaspoons olive oil, divided
• ½ medium onion, chopped
• 2 cups sliced mushrooms (16-ounce package)
• handful parsley and cilantro

Dry Goods & Grains

• 2 cups cooked lentils, divided
• 1 cup cooked brown rice
• ⅔ cup instant oats
• ½ cup breadcrumbs

Seasonings & Sauces

• ½ teaspoon sea salt
• ¼ teaspoon garlic powder
• 1 teaspoon dried basil
• 2 tablespoons vegan Worcestershire sauce
• ¼ cup vegan BBQ sauce
• ½ teaspoon liquid smoke
• ½ – 1 cup extra vegan BBQ sauce (for coating)

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Instructions

1. Saute: Warm 1 teaspoon of olive oil in a large pan over medium-high heat. Add chopped onions and sliced mushrooms, cooking until translucent and soft. Turn off the heat and set aside.
2. Process: In a food processor, add half the cooked lentils along with the sautéed mushrooms and onions. Pulse until the mixture is just combined and sticky, ensuring it will bind well.
3. Mix: Transfer the processed mixture to a large bowl. Add the remaining lentils, cooked brown rice, sea salt, garlic powder, dried basil, instant oats, breadcrumbs, parsley, cilantro, vegan Worcestershire sauce, ¼ cup BBQ sauce, and liquid smoke. Stir thoroughly to combine into a cohesive mixture.
4. Form: Using an ice cream scooper or your hands, shape the mixture into evenly sized balls and place them in a bowl, ready for cooking.
5. Pan Frying Instructions – Sear: Heat the remaining 1 teaspoon of olive oil in a large 15-inch cast iron pan or skillet over medium heat. Add the lentil balls carefully. Cook each side for about 2 minutes, turning to form a caramelized crust on all sides. Avoid leaving unattended to prevent burning.
6. Coat: Pour ½ to 1 cup of vegan BBQ sauce into the pan, reduce the heat to low, and gently coat each meatball with the sauce. Simmer for 1 to 2 minutes to allow the flavors to meld.
7. Serve: Remove the meatballs from heat and let them cool for 2 minutes before serving with your favorite sides or as an appetizing snack.
8. Baking Instructions – Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Form & Brush: Form the lentil balls as before, placing each onto the prepared baking sheet. Brush each ball with 1 teaspoon of olive oil and extra BBQ sauce to promote caramelization.
10. Bake: Bake the lentil meatballs for about 20 minutes total. At the 10-minute mark, flip them over for even cooking. Optionally, brush with an additional layer of BBQ sauce before finishing baking.
11. Serve: After baking, remove from the oven and allow them to cool slightly before serving with your preferred sides or as a flavorful appetizer.

Notes

• The lentils should be cooked and drained before starting the recipe.
• Using a food processor helps create a sticky mixture that binds well.
• You can adjust BBQ sauce quantity to taste during coating and serving.
• For a gluten-free variation, substitute breadcrumbs with gluten-free alternatives.
• Cast iron skillets or heavy pans work best for pan frying to achieve a good caramelized crust.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Pan Frying
• Cuisine: American

Keywords: vegan meatballs, BBQ lentil meatballs, plant-based appetizers, vegan BBQ recipes, healthy vegan snacks