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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove the meatballs from heat and let them cool for 2 minutes before serving with your favorite sides or as an appetizing snack.
- Baking Instructions – Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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
