Vegan Arancini with Lentil Bolognese Filling | Baked | 168 Kcal each

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: dried herbs

Ground flaxseed can provide a similar nutty flavor.

vegan cheese

🥗Healthier: cashew cheese

💰Cheaper: tofu

Tofu can be a more affordable option while still providing creaminess.

Start by blitzing the carrot, celery, onion, and garlic.

Get a saucepan, add half a tablespoon of oil, and add the blitzed veggies, letting them sizzle for a couple of minutes.

Drop in the lentils, passata, a pinch of salt, and enough water to cover.

Optionally, add half a glass of red wine.

Stir and cook covered for 15 minutes until the lentils are soft and the sauce is reduced.

Meanwhile, bring the vegetable stock to a boil for cooking the rice.

In a large skillet, add half a tablespoon of oil and sizzle some more onions.

Add the rice and toast it for 3 minutes.

Pour in the vegetable stock one ladle at a time, just enough to cover the rice.

Steam the risotto over medium heat, allowing the broth to be absorbed before adding more stock.

Cook the rice for 10 minutes, then add the saffron and continue adding stock for 8 more minutes until cooked through but firm to the bite.

Transfer the rice to a tray, cover with cling film, and refrigerate for around 15 minutes.

Prepare the flax seeds by adding water and stirring to create a mixture that will replace eggs in the coating.

Once the rice is cold, cut it into 12 equal parts.

Take one part of rice, add the lentil bolognese ragu in the middle, and mold it into a bowl.

Glaze the rice bowl with the flax egg and coat it with breadcrumbs.

Repeat for all rice balls.

Bake the arancini for 35 minutes at 220 degrees Celsius (430 degrees Fahrenheit) in a static oven.

Serve the arancini hot out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens