Vegan Arancini
Indulge in the crispy, golden perfection of Vegan Arancini, a mouthwatering plant-based twist on the classic Italian appetizer. These delightful risotto balls are crafted from Arborio rice simmered in savory vegetable broth and infused with garlic, onion, and a splash of white wine for depth of flavor. Nutritional yeast adds a cheesy richness, while a surprise center of gooey vegan cheese takes every bite to the next level. Coated in crunchy breadcrumbs and fried to perfection, these arancini are the ultimate crowd-pleasing snack or elegant starter. Pair them with your favorite marinara sauce, and garnish with fresh parsley for a savory treat that’s entirely dairy-free. With simple ingredients and bold flavors, these vegan arancini are perfect for entertaining or indulging!
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Recipe Information
Ingredients
- 250 grams Arborio rice
- 1 liter Vegetable broth
- 60 milliliters Olive oil
- 1 medium White onion, finely chopped
- 3 Garlic cloves, minced
- 100 milliliters Dry white wine
- 30 grams Nutritional yeast
- 20 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Vegan cheese, cut into small cubes
- 60 grams All-purpose flour
- 120 milliliters Unsweetened almond milk
- 150 grams Breadcrumbs
- 500 milliliters Sunflower oil, for frying
Instructions
Start by preparing the risotto. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated with the oil.
Pour in the dry white wine and cook until evaporated.
Gradually add the vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb the broth before adding more. Continue this process until the rice is cooked but still al dente, about 20 minutes.
Stir in the nutritional yeast, chopped parsley, salt, and black pepper. Mix well and let the risotto cool completely.
Once cooled, use your hands to form balls with the risotto, approximately the size of a small lime. Create a small indentation in the center of each ball and insert a cube of vegan cheese, then roll back into a ball to enclose the cheese.
Set up a breading station with three bowls: one with all-purpose flour, one with the almond milk, and the third with breadcrumbs.
Roll each risotto ball first in the flour, then in almond milk, and finally coat with breadcrumbs.
In a deep saucepan, heat the sunflower oil to 170°C (340°F). Carefully lower the arancini into the hot oil in batches, frying them until golden brown, about 4-5 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
7041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.5 g | 771% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7932 mg | 345% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 31.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1059 mg | 81% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
