Vegan Arancini

The ideal way to use up leftover risotto is with these vegan arancini! They are crunchy on the exterior, melted plant-based mozzarella within, and wonderful all around.

Ingredients:

1 cup Arborio rice
2 1/4 cups vegetable broth
1/4 cup nutritional yeast
1/2 onion, finely chopped
2 garlic cloves, minced
1/2 cup frozen peas
1/2 cup vegan cheese, shredded
1/2 cup all-purpose flour
1/2 cup plant-based milk
1 1/2 cups breadcrumbs
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
Oil, for frying

Instructions:

In a medium pot, bring the vegetable broth to a boil. Add the rice, stir, and reduce heat to low. Cover and let simmer for 18-20 minutes, until the rice is cooked and has absorbed all the liquid.
In a pan, sauté the onion and garlic until softened. Add the peas and cook for another 2-3 minutes.
In a large bowl, combine the cooked rice, nutritional yeast, sautéed onion and garlic, and peas. Add salt and pepper to taste, and mix well.
Let the mixture cool for a few minutes, then add the shredded vegan cheese and mix well.
In a small bowl, whisk together the flour and plant-based milk to create a batter.
In another small bowl, mix together the breadcrumbs, dried oregano, dried basil, salt, and pepper.
Using your hands, form the rice mixture into balls, about the size of a golf ball.
Dip each ball into the batter, then roll it in the breadcrumb mixture, making sure it’s evenly coated.
In a large pot, heat the oil over medium-high heat. Once hot, carefully add the arancini to the pot and fry until golden brown on all sides.
Remove the arancini from the pot and let them drain on a paper towel.
Serve hot and enjoy!