Vegan BBQ Lentil Patties
These hearty Vegan BBQ Lentil Patties are packed with smoky flavor, plant-based protein, and simple ingredients. Perfect for a weeknight dinner or your next meatless BBQ.
I’m always looking for a filling yet delicious meat alternative, and this recipe is just that. I love making these patties alongside some of my favorite sides like Roasted Garlicky Smashed Potatoes, roasted corn, and Stovetop Garlic Lemon Green Beans.
Spotlight on These Vegan BBQ Lentil Patties
They are hearty. It’s nice to have a go-to vegan recipe that is filling! You’ll love how hearty they are!
They are great for meal prep. I love to include these in my daily meals as my protein. How convenient is that?
They are simple. Made with only wholesome ingredients, you’ll be filling your body with nothing but the best nutrients.
They are delicious. You guys, my meat-loving husband enjoys these patties. Enough said. LOL.
The Ingredients
Avocado oil: You’ll start with avocado oil to heat in a pan. You can also use olive oil.
Onion: I prefer to use red onion for it’s elevated nutritional benefits but go ahead and use white or yellow as alternatives.
Garlic: While fresh garlic is a game changer, garlic powder can be substituted if needed. Use 1 teaspoon.
Brown lentils: Use cooked brown lentils for this recipe. I like to purchase mine from Trader Joe’s. So easy!
Fresh ginger: My pro tip is to peel and freeze 2-inch chunks and pull them out of the freezer as needed. Use a microplane to add it to recipes.
Smoked paprika: This spice gives the patties a nice smoke flavor.
Mustard: Make sure you are using yellow mustard and not Dijon mustard.
Veggie stock: This will help the mixture stick together nicely. You can replace with water if needed.
Tomato paste: This paste will help bind everything together and bring a nice tangy flavor.
Lemon juice: A hint of citrus always makes everything better.
Nutritional yeast: Not only is this filled with nutrients, but it brings a delicious “cheesy” flavor.
Salt: Finish off with your desired amount of salt.
Oat flour: This unprocessed flour will help keep the patties together. You can also use chickpea flour.
Parsley: You will want to use fresh minced parsley instead of the dried version.
BBQ sauce: Grab a container of your favorite BBQ sauce to top off these patties with.
Frequently Asked Questions
Can I use precooked lentils instead of cooking them from scratch?
Yes! Canned lentils or precooked lentils work great—just make sure to drain and rinse them well before using. This saves time and keeps the patties from getting too wet.
Do these patties hold together well?
Yes, they do hold up well. I will just note that they are meant to be smaller than a traditional burger patty.
Can I make these ahead of time?
Definitely. You can prep the patties and store them uncooked in the fridge for up to 2 days, or cook and reheat them later. They also freeze well!
What kind of BBQ sauce should I use?
Use your favorite store-bought or homemade BBQ sauce. I always recommend to look for one without high fructose corn syrup and with a smoky or tangy flavor.
How do I serve them?
These patties are great on their own, paired with slaw, or salad greens, or as a protein-packed bowl topper with roasted veggies and grains.
The Instructions
Step one: Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step two: Heat the avocado oil in a pan over medium heat. Once hot, add in the minced onion. Cook for about 5 minutes, stirring every 30 seconds or so.
Step three: Add the minced garlic and cook for another minute.
Step four: Drop the heat to low-medium. Add the lentils, minced ginger, smoked paprika, nutritional yeast, yellow mustard, lemon juice, veggie stock, tomato paste, and salt. Give it all a good stir until everything is mixed and incorporated. This usually takes about a minute.
Step five: Remove the pan from the heat. Use a potato masher to mash up the lentil mixture. Be careful not to over-mash. You still want some whole lentils in the end. (About 50% whole and 50% mashed).
Step six: Add the oat flour, and minced parsley. Carefully mix it all up until everything is totally incorporated.
Step seven: Use a 2-inch or large cookie scoop to scoop out 11 even balls of lentil mixture. Place them evenly spread out on a lined cookie sheet. Use the bottom of a glass cup, coated in avocado oil to slightly press the balls into a flatter patty. *Note: the patties will not expand.
Step eight: Cook for 15 minutes in the oven. Remove the patties from the oven and carefully spread about 1 tablespoon of your favorite BBQ sauce over the tops. Place the patties back in the oven to cook for another 15 minutes.
Step nine: Allow the patties to cool for about 5 minutes on the cookie sheet before serving.
Storage
Once the patties are cooled to room temperature, store them in an airtight container and in the fridge for up to 6 days.
To reheat, place up to three patties on a microwave-safe plate, place a paper towel over the patties, and microwave for 45 seconds to 1 minute. Add an additional 20 seconds until they have reached the desired temperature.
Tips + Modifications
I highly recommend using Trader Joe’s precooked lentils for convenience.
It’s all about the BBQ sauce, in my opinion. Make sure to use your favorite brand!
If you are looking for a little spice, I recommend adding a dash of chili pepper to the mixture when cooking.
Other Hearty Vegan Dinner Ideas
Stovetop Lentil Broccoli Gnocchi
Lentil Meatballs with Eggplant
Vegan Lentil BBQ Patties
Equipment
- 1 frying pan
- 1 sheet pan, lined with parchment paper
- 1 potato masher
Ingredients
- 2 tablespoons avocado oil
- 1 cup minced red onion *or 1 small onion
- 3 garlic cloves, minced
- 1 lb cooked brown lentils, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice *about 1/2 a lemon
- 1 teaspoon minced fresh ginger *use a microplane
- 1 teaspoon smoked paprika
- 1 teaspoon salt *more as desired
- ⅓ cup oat flour
- 1 tablespoon fresh minced parsley
- 11 tablespoons BBQ sauce *more as desired
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Heat the avocado oil in a pan over medium heat. Once hot, add in the minced onion. Cook for about 5 minutes, stirring every 30 seconds or so.
- Add the minced garlic and cook for another minute.
- Drop the heat to low-medium. Add the lentils, minced ginger, smoked paprika, nutritional yeast, yellow mustard, lemon juice, veggie stock, tomato paste, and salt. Give it all a good stir until everything is mixed and incorporated. This usually takes about a minute.
- Remove the pan from the heat. Use a potato masher to mash up the lentil mixture. Be careful not to over-mash. You still want some whole lentils in the end. (About 50% whole and 50% mashed).
- Add the oat flour, and minced parsley. Carefully mix it all up until everything is totally incorporated.
- Use a 2-inch or large cookie scoop to scoop out 11 even balls of lentil mixture. Place them evenly spread out on a lined cookie sheet. Use the bottom of a glass cup, coated in avocado oil to slightly press the balls into a flatter patty. *Note: the patties will not expand.
- Cook for 15 minutes in the oven. Remove the patties from the oven and carefully spread about 1 tablespoon of your favorite BBQ sauce over the tops. Place the patties back in the oven to cook for another 15 minutes.
- Allow the patties to cool for about 5 minutes on the cookie sheet before serving.
Notes
Nutrition
Enjoy!
XOXO
Michelle