BBQ vegan lentil meatballs are a protein packed dish made with simple plant-based ingredients of lentils, rice and mushrooms! No mock meats!
I created this recipe in 2017 after seeing an Instagram post of BBQ turkey meatballs and zucchini.
I knew I could easily make a plant based version, but I had no idea it would become as popular as it has become! It is one of the most popular recipes on the blog!
These vegan lentil meatballs are the most tested tried and true recipe on the blog (see recipe testimonials below), and when you try them for yourself, you will find out why!
What are Vegan Meatballs made of?
Some recipes use the a vegan mock meat product. However this recipe uses simple, affordable, and easily accessible plant-based ingredients you can find anywhere.
What do these Meatless Meatballs taste like?
This recipe has great texture and flavor! The liquid smoke gives it an extra oomph so to speak. The lentil balls also have a GREAT like the texture because of the rice.
And the best think about it is, they aren't mushy. In the original recipe, some reported that they were mushy and wet.
So I went back to the drawing board and I'm happy to report that this updated recipe has solved that problem!
Now I am a Midwestern St. Louis gal, so I made these lentil meatballs in my vegan bbq sauce but these can also work with spaghetti sauce over some pasta!
Can I meal prep this recipe?
YES!
These this makes for a great meal prep. You can make a HUGE batch ahead of time and freeze for up to 3 months!
What can I Serve with these Vegan Meatballs?
You can make them really small and serve them as a appetizer! I like eating as part of main dish served alongside the following sides:
- vegan potato salad
- vegan baked beans
- dairy free mac and cheese
- chickpea cucumber tomato salad
- vegan corn salad
How to Make BBQ Lentil Balls?
*Please read detailed and printable recipe card below for full ingredients and instructions
Cook Veggies and Make Meatballs
- Cook mushrooms and onions. Then add cooked veggies to a food processor with lentils. (Photos 1 & 2)
- Add seasonings to a bowl along with processed veggies and lentils. Mixed together until fully combined. (Photos 3 & 4)
Baking and Saute Instructions
- Scoop mixture and form into a ball. (Photos 1 & 2)
- To bake, dip in BBQ Sauce and add on a baking sheet. Bake until meatballs are done. (Photos 3 & 4)
- To sauté, add to a hot pan to caramelize. Then add BBQ sauce over lentil balls, fully coating and simmering for a couple of minutes.
Substitution, Cook, and Storage Tips:
- DO NOT use red lentils for this. They are too mushy for this recipe.
- Leftovers keep covered in the refrigerator 4-5 days once cooked. DO NOT store at room temperature.
- To freeze, do it before you cook your vegan balls. Form into balls and add it to a Reusable Storage Bag or Glass Containers and freeze for up to 3 months. (Be sure to date it).
- When ready to cook, thaw out in refrigerator overnight and heat according to the recipe instructions!
How Does this Recipe Help with Vegan Weight Gain?
This is my GO-TO post-workout meal! I eat it with roasted broccoli (or green beans), and a baked Garnet Sweet Potato all the time.
This recipe is packed with protein containing 15 grams of protein per serving! The lentils contain such amino acids that help with building curves like valine (a BCAA that helps with muscle growth and muscle repair).
Be sure to read our vegan weight gain guide for more information on how to gain healthy weight and curves on a vegan diet!
What People Are Saying About This Recipe
These are SO bomb! So flavorful! So, so good. I’m making another batch for the freezer these are so good. -Kiki (via comments)
These are phenomenal! The flavor and texture were both excellent. - Charlotte (via comments)
More Lentil Recipes You'll Love:
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BBQ Vegan Lentil Meatballs
Ingredients
- 2 teaspoons olive oil, divided
- ½ medium onion, chopped
- 2 cups sliced mushrooms (16-ounce package)
- 2 cups cooked lentils, divided note 4
- 1 cup cooked brown rice note 3
- 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
- ¼ cup vegan BBQ sauce
- ½ teaspoon liquid smoke
- ½ - 1 cup extra Vegan BBQ Sauce
Equipment
Instructions
- 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. Once cooked turn off the heat and set aside.
- Take half your lentils and add to a food processor along with your cooked mushrooms and onions. Process until just combined. The mixture will be wet and sticky. It should hold and bind together without a problem.
- Take your mixture and add it to a large mixing bowl. Next the other half of your lentils, cooked rice, sea salt, garlic powder, basil, instant oats, breadcrumbs, parsley, cilantro, vegan worcestershire, bbq sauce, and liquid smoke. Mix together until fully combined.
PAN FRYING INSTRUCTIONS
- Start to form your lentil balls placing them in a bowl. (I use an ice cream scooper to scoop out mixture). Grab a large 15 inch cast iron pan (or whatever skillet you have on), add 1 teaspoon of olive oil over medium heat.
- Once the oil is hot, place, balls in a pan and heat all the way through for about 2 minutes on each side. The lentil balls will form a caramelized coating on each side. Do not leave unattended.
- Add ½ to 1 cup of Vegan BBQ Sauce to the pan and turn down the heat. Make sure you coat every lentil ball and simmer for 1 to 2 minutes.
- Remove from heat and let cool for 2 minutes. Serve with your favorite sides or as an appetizer.
BAKING INSTRUCTIONS
- Preheat oven to 350 degrees F. Start to form your lentil balls placing each one on a pan lined with parchment paper. (I use an ice cream scopper to scoop out mixture).
- Brush lentil meatballs with 1 teaspoon of oil (this will help them get that caramelized color as if you were pan-frying them) and extra barbecue sauce (as much as you like).
- Place in the oven for about 20 minutes total. After 10 minutes, flipped them on the other side for an even cook. You can brush on an extra layer of BBQ sauce if you like and finish baking.
- Once fully cooked, take out the oven and allow it to cool. Serve with your favorite sides or as an appetizer.
Video
Notes
- UPDATED: This recipe has been updated due to people finding the mixture too wet. Thanks to the feedback, I made 3 important changes:
- I took away the need for a flaxseed egg so less ingredients are needed.
- I added breadcrumbs to the mixture for a better hold and more texture.
- I processed only half of the lentils in a food processor that way it the mixture has some texture and isn't so wet.
- READ THE ENTIRE RECIPE: It is important to follow instructions as written and read through the entire post and recipe. If you try to do this recipe on your own outside of the direct instructions and measurements, you take the risk the recipe not turning out correctly.
- MORE LENTIL MEATBALLS: The same flavor is there but now the mixture holds a lot better and it makes more meatballs! I have tested the new version 3 times and it's PERFECT. Please leave comments for any questions or concerns of how the updated recipe turned out for you!
- PRE COOKED RICE: Please NOTE the rice needs to be bought pre cooked or you will have to add additional steps in cooking those things yourself. Any pre cooked rice will do but I like Tasty Bite Organic Brown Rice. If you want to cook your own, I like Trader Joes 15 Quick-Cook Rice. ½ cup of dried rice equals 1 cup of cooked rice. Cook according to package directions.
- PRE COOKED LENTILS: Lentils need to bought pre cooked as well or you will have to add additional steps. I used 2 15 ounce cans of lentils. (Be sure to pat your lentils dry as much as possible with a paper towel if using can lentils). If you want to cook your own, 1 cup of dried lentils equals 2 cups of cooked lentils. Cook according to package directions.
Nutrition
Update Notes: This post was originally published on July 1, 2017, but was republished with meal prep and storage tips on October 31, 2021.
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Carolyn
I'm I missing something, but where does it say what to do with the flax egg?
Gina Marie
Step 2 in the instructions
"Next you are going to make your flax egg. Take a small bowl, add flax seed, water and mix well. Set aside"
That is all it takes to make a flax egg...ground flax seeds mixed with water. 😉 You then add the flax egg to the food processor with all the other ingredients and blend. My apologies if I did not mention that in the instructions.
AmberEm
Hi.
Can I use quinoa to replace the rice?? Also, what can replace the flax as I can't have seeds or nuts??
Gina Marie
Quinoa could work. I like the rice because for me it gives it a more hearty texture. I would try maybe flour. The flax seed is only there to work as a binder.
Joanna
The flavor is good, but for me with a small food processor, it was just too much of a hassle to make them. A little odd that 3 out of 4 ratings come from people who have not yet made the recipe. What are you rating, the pictures? They ARE very nice...
Gina Marie
I'm sorry to hear that. I have a very large food processor so it was simple for me to just through everything in there. I will make a note of that in the recipe. A large food processor makes a great difference in doing recipes like these. As for what people are rating, I don't know why people rate the way they rate or for what reason. Thank you got the compliment on the photos.
Joanna
Update: After having these around for a couple of days I do have to say they were worth the work even with the small food processor. I find myself snacking on them ALL THE TIME: pre-workout, post-workout, nothing-to-do-with-workout 😉 Convenient, well-rounded snack for me. Thanks for the wholesome recipe!!
GinaMarie
Great!! ????I am happy you enjoyed them!!
Christine
I'm making these tonight and they look great! Any ideas on how to sub the breadcrumbs with a gluten free flour? I have almond flour on hand... just curious!
Gina Marie
I never tried it with flour but I am sure it will work. Flour is a great way to bind plant based burgers or meatballs. Or you can try gluten free bread crumbs. But I am sure the flour will work just fine!
Crystal
Made these tonight served on a bed of spaghetti squash. They were so hearty and flavorful!! I am NOT a mushroom eater, but these tasted nothing like mushroom and were absolutely delicious! Thanks for sharing!
GinaMarie
Thank you for the feedback so glad you like them!!
Janet
Hi, I don't eat mushroom, actually I think it should not be eaten. What can I use to replace the mushrooms? Thanks.
Janet
Gina Marie
I would try walnuts as a replacement. Maybe 1/4 to 1/2 of a cup. Or you could just omit them entirely without a replacement at all.
Terryn
What about zucchini as a mushroom substitute in these?
Gina Marie
Sure! Go for it! Try any veggie you like! 😉
Maggie
Just trying this recipe now. Red or green lentils?
GinaMarie
Green ???? Red could work tho I never tried it with red.
Jodii
These sound super yummy and can't wait to try makin them. What would you suggest I use in place of Worcester sauce (it's not vegan as far as I'm aware)?!?!
Gina Marie
Hi Jodii
There are vegan Worcestershire sauce brands I use Annie! My apologies I will be putting that in the recipe to make that clear. Only vegan ingredients on this blog! lol Thank you for pointing that out. You can purchase it at your local Whole Foods.
Holly
These look SO good and am thinking about making a big batch as freezing them as you suggest- for upcoming maternity leave! 🙂 How would you suggest cooking/heating them up after freezing? Oven? Or thawing them and cooking them in pan like the original recipe?!
GinaMarie
Hi Holly!
For meal prep purposes, I suggest after molding them into balls, pop them in the freezer. Then when you are ready to cook them, thaw in refrigerator and cook in pan as suggested ????
April
Gina Gina Gina! Girl! I've never eaten vegan meatballs but this recipe right here!!! All I have to say is "I'm making this! I think I have lentils too and ground flax seeds! Can't wait to try it. Thanks for sharing your amazing recipe!
GinaMarie
Thank you!!! Lol It truly is my favorite vegan meatball recipe and I have tried them all! Even down to the mock meats. They are ok but just simple plant based ingredients do it for me! ????
Let me know how the turn out!
Marie-Pierre Breton
Wow! These Vegballs look fantastic! I'm sure they are quite addictive and adaptable, going from BBQ sauce to an Asian teriyaki or hoisin glaze. I'm going to try them out soon!
Gina Marie
Great idea with the sauce! Let me know how they turn out!
Tatiana
First I have to say that your photos are fantastic and make me really want to become a vegan one day. Second- I don't usually like lentils but I will give your balls 🙂 a try ,I am sure I will change my mind! Thank for the idea!
Gina Marie
Thank you for the compliment! I am sure this recipe will change your mind too. I always want to eat this dish! lol
Darcie
Just made this for my fussy dad ( I'm slowly trying to get him to eat vegan and raw to reverse his diabetes) and we both loooooved it!!! I didn't have any canned lentils so I boiled 15 oz of lentils and the meat balls turned out so delicious. The liquid smoke and the worchestire sauce really highlight the BBQ flavor; you really don't miss the meat at all!! We paired it with a fresh and simple spinach salad. ????
Gina Marie
Awesome! I am so glad you both enjoyed them! The texture really works that rice does something magical lol
Gloria @ Homemade & Yummy
HAHAH...wonder if I could get my son-in-law who HATES mushrooms to eat this? I should experiment and see. Sounds delicious to me....and hey you can never go wrong with lentils. Healthy, nutritious and totally delicious.
Gina Marie
You should! lol He would not even notice them in there so it would be a great sneaky way to get him to have some mushrooms lol
Renee Gardner
What a great way to incorporate more lentils into your diet. These look so yummy!
Gina Marie
Lentils are my favorite! I could eat them every day lol Thank you!
Sarah
I'm loving all of the herbs in this...especially the cilantro...so yum!
Gina Marie
Cilantro is my favorite!
Julie
These sounds delicious. Will have to try them.
Gina Marie
Please do and let me know how you like them!
Stephanie@ApplesforCJ
These look and sound amazing. I love lentils so can't wait to try this recipe!
GinaMarie
Let me know how it turns out for you! ????
Nieta
Looks great! Going to try this on a high carb day for me!