BBQ Lentil balls (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 teaspoons olive oil, divided
02 - 1/2 medium onion, chopped
03 - 2 cups sliced mushrooms (16-ounce package)
04 - 2 cups cooked lentils, divided
05 - 1 cup cooked brown rice
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon garlic powder
08 - 1 teaspoon dried basil
09 - 2/3 cup instant oats
10 - 1/2 cup breadcrumbs
11 - Handful parsley and cilantro
12 - 2 tablespoons vegan Worcestershire sauce
13 - 1/4 cup vegan BBQ sauce
14 - 1/2 teaspoon liquid smoke
15 - 1/2 to 1 cup extra vegan BBQ sauce

# Instructions:

01 - Add 1 teaspoon of olive oil to a large pan over medium-high heat. Add chopped onions and mushrooms. Cook until vegetables are fully translucent. Turn off the heat and set aside.
02 - Take half of the lentils and add to a food processor along with cooked mushrooms and onions. Process until just combined. The mixture will be wet and sticky and should hold together.
03 - Transfer the mixture to a large mixing bowl. Add the remaining lentils, cooked rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, parsley, cilantro, vegan Worcestershire sauce, BBQ sauce, and liquid smoke. Mix until fully combined.
04 - Form lentil balls and place them in a bowl. Heat a cast iron pan or skillet over medium heat with 1 teaspoon of olive oil. Place balls in the pan and cook for about 2 minutes per side until caramelized. Add 1/2 to 1 cup of vegan BBQ sauce, coat the lentil balls, and simmer for 1 to 2 minutes. Remove from heat and let cool for 2 minutes before serving.
05 - Preheat the oven to 350°F. Form lentil balls and place them on a parchment-lined baking pan. Brush balls with 1 teaspoon of oil and vegan BBQ sauce. Bake for 20 minutes, flipping after 10 minutes and brushing with additional BBQ sauce if desired. Cool before serving.

# Notes:

01 - Ensure that lentils and rice are pre-cooked or prepared in advance to save time.
02 - For a better mixture texture, process only half of the lentils and keep the rest intact.
03 - Use a tablespoon or ice cream scoop to evenly portion the lentil balls.

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