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.