VEGAN Italian ARANCINI recipe!! Great for HOLIDAYS or any day of the week!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

Cook 2 cups of brown rice in plain water until tender.

Add 1/2 teaspoon of vegan mushroom base to the rice for flavor.

Add a drizzle of olive oil and 1/3 cup of grated cheese to the rice and mix well.

Season with cracked pepper to taste and let the rice cool down completely.

Prepare the stuffing with chopped black olives, garlic, coconut bacon, parsley, salami, and blue cheese.

In a bowl, mix flour and tapioca starch for coating.

Dilute white miso with water to create an egg wash.

Once the rice is cooled, wet your hands to prevent sticking and take a portion of rice.

Form the rice into a ball the size of a large Italian meatball and poke a hole in the center.

Fill the hole with a small amount of blue cheese, close the ball, and roll it in the flour and tapioca mixture.

Dip the ball in the miso wash, then roll it in plain breadcrumbs.

Repeat the process for the remaining rice balls, using different fillings like salami and black olives.

Ensure to keep your hands wet to avoid stickiness while forming the balls.

Fry the arancini until golden brown, ensuring they are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens