BBQ Lentil Meatballs [Vegan]

BBQ Lentil Balls. A flavorful blend of simple plant-based ingredients: tender lentils, aromatic rice, meaty mushrooms, and a tangy kick from BBQ sauce. Vegan protein-packed dish! Perfect for satisfying your appetite after a long day or bringing to an outdoor BBQ gathering with friends.

Contents

BBQ Lentil Meatballs [Vegan]Serves One cup cooked lentils, 1/2 cup rolled oats, 1/4 cup breadcrumbs, 1/4 cup nutritional yeast, 2 cloves garlic, minced, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper.How to prepare scrumptious vegan BBQ lentil meatballs that are sure to delight your taste buds.Nutritional Information Delicious BBQ Lentil Meatballs - A Vegan Recipe

Serves

9 meatballs, serves 3

One cup cooked lentils, 1/2 cup rolled oats, 1/4 cup breadcrumbs, 1/4 cup nutritional yeast, 2 cloves garlic, minced, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper.

1/2 cup brown rice
1 tablespoon of ground flaxseed
Two tablespoons of olive oil, divided.
2 tablespoons of water
1/2 cup onion, chopped
2 cups of chopped mushrooms
2 cups cooked lentils
Optional 1/8 cup of finely chopped fresh cilantro.
1/2 teaspoon of finely ground pink Himalayan sea salt
1/4 teaspoon of garlic powder
1 teaspoon of dried basil
1/2 cup of breadcrumbs
Two and a half tablespoons of BBQ sauce.
Two tablespoons of vegan Worcestershire sauce
1/2 teaspoon of liquid smoke

How to prepare scrumptious vegan BBQ lentil meatballs that are sure to delight your taste buds.

Prepare brown rice according to package instructions and reserve for later use.
Make sure to create your flax egg now. Prepare a modest-sized bowl by combining equal parts of ground flaxseed and lukewarm water, then thoroughly whisk the mixture to ensure a smooth consistency. Set aside.
Add one tablespoon of olive oil to a large pan and heat it over medium-high heat. Add chopped onions and mushrooms. Continue cooking the vegetables until they reach a tender, fully translucent state.
Once cooked, turn off the heat and set the dish aside.
Add lentils to food processor.
Combine cooked vegetables, cooked rice, chopped cilantro, salt, garlic powder, dried basil, breadcrumbs, one tablespoon of BBQ sauce, Worcestershire sauce, and a hint of liquid smoke in the food processor. Process the ingredients thoroughly in a food processor until the mixture is uniform and well blended. Season to taste, then adjust as needed.
Combine the mixture in a separate bowl. If the mixture proves overly moist, refrigerate it for approximately half an hour to allow it to firm up.
Begin forming your meatballs by placing each one onto a medium-sized pan. Allowing the meatballs to chill in the refrigerator for at least one hour prior to cooking will aid in retaining their shape and preventing them from falling apart during the cooking process.
As soon as the dish is prepared to perfection, take it out of the refrigerator, then swiftly move on to grab a suitable cooking vessel and place it over a moderate flame. Next, carefully pour in one tablespoon of high-quality olive oil while ensuring the heat remains at a comfortable medium. As the oil reaches its optimal temperature, carefully submerge each lentil ball into the hot oil pan, ensuring even coverage. Allow them to cook for approximately 2 minutes per side, or until they develop a rich, caramelized crust on both surfaces. Do not leave unattended.
With a gentle stir, I add two tablespoons of rich, sweet BBQ sauce to the pan, allowing its tangy aroma to waft upwards, then reduce the heat to a simmering low, letting the flavors meld together in harmony. Ensure that each lentil ball is thoroughly coated and allow the sauce to simmer for a duration of one to two minutes.