Bbq Lentil Balls Recipe

Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge

WEBSep 27, 2023 · In a large pot, heated over medium-high, bring the vegetable broth, lentils, and mushrooms to a boil. Adjust heat to medium …

1. In a large pot, heated over medium-high, bring the vegetable broth, lentils, and mushrooms to a boil. Adjust heat to medium-low, and simmer for 20 minutes, or until lentils are tender and liquid is absorbed. While lentils are cooking, move on to the next step.
2. In a small sauté pan, warm the oil over medium heat. Once hot, add onions to pan and sauté for 7 to 10 minutes, or until onions are caramelizing. Next, adjust heat to medium-low, and add tomato past and garlic to pan. Sauté for another minute, then set the pan aside.
3. In a food processor, place cooked lentil/mushroom mixture, onion/tomato mixture, vital wheat gluten, 3 tablespoons BBQ sauce, water, Worcestershire sauce, onion powder, parsley, smoked paprika, salt, and pepper. Pulse until the mixture is combined, but still chunky (you don't want a chewy hummus!).
4. Give the basket in your air fryer a light spray of cooking oil. Moisten your hands with water, then form roughly 2-tablespoon-sized balls with the lentil mixture. Place each ball in the air fryer basket, leaving at least 1/2-inch between them. (Depending on your air fryer, you may need to do this in two batches.)

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Easy Lentil Meatballs (Vegan + GF) Minimalist Baker …

WEBFeb 25, 2016 · Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs (amounts as original …

1. Heat a large skillet over medium heat, preheat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper (or more if increasing batch size).
2. Once skillet is hot, add 1 Tbsp olive oil (amount as recipe is written // adjust if altering batch size), shallot and garlic. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
3. To a food processor, add flaxseed and water and let set for 2-3 minutes.
4. Add cooked, cooled lentils, 1 tsp olive oil (as original recipe is written // adjust if altering batch size), sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.

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