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
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