vegan arancini

A traditional Italian appeizer, these stuffed rice balls turn out to be a wonderful addition to a vegan holiday table! This recipe calls for vegan sausage, which can be bought in a store or made at home.

Vegan Stuffed Italian Rice Balls

white rice

water

tsp salt

Flax Egg: 2.5 Tbsp ground flaxseed + 5 Tbsp warm water

baby bella mushrooms, coarsely chopped

onions

sauce

almond milk

chickpea flour

breadcrumbs

vegetable oil,

2 days before you're planning to serve the...

2 days before you're planning to serve the rice balls (see note* below), cook the rice: boil water and rice together on medium, letting all of the water to be absorbed by the rice. It's best if you let the rice overcook a little. You may need to add a little more water towards the end to prevent the rice from sticking to the bottom.

Once the rice is cooked, let it cool...

Once the rice is cooked, let it cool a little while you're preparing the flax egg. To do that, just mix together the ground flax and warm water, let it sit for 5 min to thicken. Mix in the flax egg into the rice; stir to combine well. Cover the rice dish tightly with plastic wrap or a lid, put in the fridge overnight.

One day before serving the rice balls, make...

One day before serving the rice balls, make the stuffing and assemble the balls. To make the stuffing, sautee chopped mushrooms and onions until soft, then add them to crumbled sausage. Stir in marinara sauce. The mixture should look like thick bolognese sauce.

Assembling the rice balls: take a small handful...

Assembling the rice balls: take a small handful of the rice mixture, press it in your hand to look like a little bowl. Put a small spoonful of the sausage mix into the center, then take a bit more of the rice, cover the stuffing, and shape the rice into a ball with the stuffing in the middle. Do not overstuff the balls! You may end up with a lot of stuffing left over (I did!), just freeze it and use later as makeshift bolognese sauce for pasta.

Once all of the balls are assembled, put...

Once all of the balls are assembled, put together a breading station. In a small bowl, whisk together almond milk and chickpea flour until no clumps are left; put breadcrumbs into a separate small dish.

Dip each rice ball in the almond milk...

Dip each rice ball in the almond milk mix, then roll in the breadcrumbs until well coated. Put the breaded rice balls into a casserole dish lined with wax paper. Once all of the rice balls are assembled, cover the casserole dish and store in the fridge overnight.

The day of your big feast, take the...

The day of your big feast, take the rice balls out of the fridge 30 min before frying them. Heat up vegetable oil in a deep, thick-walled  pan (the oil level should be enough to cover the rice balls by 3/4) - see notes below . When the oil is hot, drop the rice balls, 2-3 at a time, into the oil, cook for 4-6 min, turning them a few times to ensure even cooking. Once the breadcrumbs look golden brown, take the balls out and set on a dish lined with paper towels. Repeat with the rest of the rice balls. Let them cool slightly before digging in!

Delicious Vegan Arancini Recipe - flavourful with delicious pumpkin and sage risotto. Easy to make at home, no fancy equipment.

Vegan Arancini Balls with Pumpkin and Sage

pumpkin (cubed)

olive oiil

tsp sea salt

75 ml vegan white wine

250 g risotto rice

shallots (finely chopped)

garlic (crushed)

butter

vegetable stock

sage

750 ml vegetable oil (for deep frying)

Roasting

Peel and cube the pumpkin and place it onto a roasting tin. Drizzle with a little olive oil &amp; sprinkle with sea salt, then roast in the oven for 25-30 minutes or until soft and golden.

Pan Frying

Heat 1 Tbsp dairy-free butter in a large pan and sauté the chopped shallots for about 2 minutes or until translucent, then add the crushed garlic and cook for another minute. Add the fresh sage leaves and allow for them to slightly crispen on the edges, then deglaze the pan with the vegan white wine.

Mashing

Roughly mash the roasted squash with the back of a fork and add to the pan, then sprinkle in the risotto rice and stir to roughly combine everything.

Stock

Slowly add about ⅕ of the stock to the pan and stir to combine. Gradually add the stock to the pan whilst stirring continuously for the next 10-15 minutes, allowing for the liquid to lightly simmer until the majority of the liquid is soaked up and the rice cooked. 

Cooling

Set aside to cool in a large bowl. Add 5 Tbsp of the breadcrumbs to the mix and stir to combine. 

Heating

In a deep pan with a lid, slowly heat about 750ml of vegetable oil over low heat.

Coating

Place the remainder of the breadcrumbs into a small bowl and shape the risotto into bite-size risotto balls with your hands. Place these into the small bowl and coat with breadcrumbs one by one.

Deep Frying

Carefully drop them into the hot oil using a slotted spoon. Fry until crispy - for roughly 3-4 minutes each - then place them onto a paper towel to drip off any excess oil. Place them in the oven at 100C to keep them warm and crispy until all of them are done and ready to eat.

Serving

Drizzle and dip into your favourite sauces!

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Top 2 vegan arancini recipes from across the web

The most viewed vegan arancini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stuffed Italian Rice Balls

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The most viewed vegan arancini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine