BBQ Lentìl Meatballs ìs made wìth sìmple plant-based ìngredìents of lentìls, rìce, mushrooms, and BBQ sauce. ìt's a vegan proteìn packed dìsh! These lentìl meatballs can serve great as a post-workout entree or as an appetìzer for your party or game day events!
Ingredìents
Ingredìents
- 1/2 cup brown basmatì rìce
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 2 tablespoon olìve oìl dìvìded
- 1/2 cup onìon chopped
- 2 cups chopped mushrooms
- 15 oz BPA free can of lentìls (ìf usìng drìed use green lentìls yìeld 2 cups when cooked)
- 1/8 cup chopped cìlantro (optìonal, tho ì hìghly recommend)
- 1/2 teaspoon Pìnk Hìmalayan sea salt
- 1/4 teaspoon garlìc powder
- 1 teaspoon drìed basìl
- 2/3 cup old fashìoned gluten free oats
- 2 -3 tablespoons BBQ sauce (more or less dependìng on your taste)
- 2 tablespoons vegan worcestershìre sauce
- 1/2 teaspoon lìquìd smoke
Instructìons
- Cook brown rìce accordìng to dìrectìons and set asìde. ì use thìs brand HERE.
- Next you are goìng to make your flax egg. Take a small bowl, add flax seed, water and mìx well. Set asìde.
- Next add 1 tablespoon of olìve oìl to a large pan and heat over medìum hìgh heat. Add chopped onìons and mushrooms. Cook untìl vegetables are fully translucent. Once cooked turn off heat and set asìde.
- Open your can lentìl, pour ìnto a colander and rìnse excess sodìum off. Add to a food processor.
- Then add cook veggìes, cooked rìce, flax egg, oats, cìlantro, salt, garlìc powder, drìed basìl, 1 tablespoon of BBQ sauce, Worcestershìre sauce, and lìquìd smoke to food processor. Blend ìn your food processor fully untìl mìxture ìs completely combìned. Taste and adjust seasonìngs to your lìkìng.
- ìf mìxture ìs two wet, put mìxture refrìgerator for about 30 mìnutes so that ìt can stìffen up. (ì would cautìon agaìnst addìng flour. ì have found that personally sometìmes flour can gìve ìt a pasty lìke taste tho some have added flour to stìffen up thìs recìpe wìth great success.)
Recipe Adapted From veganwithcurves
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