Recipe adapted from Vegan with Curves.
For the meatballs
- 1/2 cup cooked brown rice
- 1 egg OR 1 Tbsp ground flaxseed + 2 Tbsp water
- 2 Tbsp olive oil, divided
- 1/2 cup onion, chopped
- 2 cups chopped mushrooms
- 2 cloves garlic, chopped
- 2 cups cooked lentils (I used brown)
- 1/8 cup chopped cilantro
- 1/2 tsp smoked sea salt + more to taste
- 1 tsp dried basil
- 2/3 cup old fashioned oats
- 1/4 – 1/2 cup bread crumbs (amount will depend on how wet the rest of your ingredients are)
- 2-3 Tbsp BBQ sauce, plus more for baking
- 2 Tbsp Worcestershire
- 1/2 tsp liquid smoke
For the cauliflower puree:
- 16 oz frozen cauliflower (or florets from one head)
- 2 Tbsp butter or Earth Balance
- 1/2 cup vegetable stock
- salt and pepper to taste
- unsweetened almond or soy milk as needed
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chopped onions, garlic, and mushrooms. Cook until mushrooms have released their liquid and are starting to brown.
Add mushroom mixture and remaining ingredients to a food processor. Process until completely combined. Taste and add additional salt and/or BBQ sauce if desired.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Form meatballs and place on your prepared baking sheet. Brush with BBQ sauce.
- Bake for 20-25 minutes, flipping and brushing with more BBQ sauce halfway through.
- While the meatballs are cooking, combine the cauliflower florets and margarine/butter in a pot over medium heat. Begin to sweat the cauliflower, but to not allow it to burn. After about 5 minutes, add the vegetable stock and bring to a boil. Reduce heat to a simmer and cook until the cauliflower is fork-tender, about 6-8 minutes (will be longer with fresh cauliflower).
- Place the contents of the pot into a food processor and puree until smooth, adding milk as necessary. Add salt and pepper to taste.
- Serve hot meatballs over cauliflower puree with additional cilantro.