These satisfying lentil loaves are full of flavor and a cinch to make! Smoked paprika adds summer, BBQ-flavor to a quick mix of mashed lentils and flax. Make a batch of these and use for appetizers at a party, sandwich in a pita for a healthy, plant-based lunch, or slather with Chipotle Barbecue Sauce for a satisfying, gluten-free dinner.
Enjoy with: Red Cabbage Apple Creamy Slaw with Oil-Free Poppy Seed Dressing, 2-Ingredient Miso Roasted Corn on the Cob, and Smoky Broccoli Pecan Crunch Salad.
Preheat your oven to 350Line a baking sheet with parchment paper on a non-stick baking mat.
To make the Mini Vegan Barbecue Lentil Loaves: In a medium bowl, combine all ingredients: the lentils, flaxseed meal, tapioca starch, smoked paprika, garlic, salt, and pepper. Use your hands to mash the lentils into a dough-like consistency. You want the mixture to clump together. The smoother (and more masheyou can get the lentils, the better.
Taste to adjust seasoning.
Portion about ¼ cup of the mixture onto the lined baking sheet. You should get 12 mini loaves. Bake the lentil loaves 20 minutes, flipping after the first 10 minutes.
Serve immediately.
Notes
Chef Katie's Tips:
Freezer-Friendly: These lentil loaves are incredibly freezer friendly. After baking, let them cool on the sheet pan at least 10 minutes. Then wrap in foil or a plastic container and freeze. To reheat, place them right from the freezer onto a baking sheet. Bake at 350F, 7-8 minutes, until hot.Spice Variations: Smoked paprika adds a smoky flavor, classic with traditional barbecue. For more spice, use chipotle powder. For less smoke, substitute with sweet paprika. You can also use a pre-made BBQ seasoning mix, smoked salt, or (in a pinch) chili powder.
Tapioca Starch: Also called "tapioca flour", this is made from tapioca root. It acts as a binder and thickener in recipes, much like cornstarch. You can substitute using cornstarch or arrowroot.