Vegan Arancini (BAKED NOT FRIED) // MoreSaltPlease

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Vegan Arancini (makes 18-20)

Rice:
2 cups of white jasmine rice, uncooked
4 cups of vegetable stock or water
1/2 onion, diced
2-3 cloves of garlic, minced
1/2 tsp dried or fresh thyme
1 TBS fresh or dried rosemary
1 TBS herbs de provence
1 vegetable bouillon cube
salt and pepper to taste
truffle oil (optional, but kind of not...)
fresh parsley

Bread crumbs:
1 1/2 cups toasted bread crumbs
1 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
1/4 tsp freshly cracked pepper
1/2 tsp salt

Dredging station:
1/4 - 1/2 cup flour
1/2 cup almond milk

Filling:
vegan cheese
sauteed mushrooms

In a large pot, start sauteing the onion until translucent. Add the garlic, herbs and bouillon cube and continue to cook for 3 mins. Add the uncooked rice and toast in the pan for 2 mins. Add vegetable broth , bring to a simmer, cover and cook for 15 mins until the rice is fully cooked. After the rice is finished cooking, Spread on a baking sheet and place in the fridge to cool for 15-30 mins.

Mix together all the bread crumbs ingredients and set up the rest of the dredging station. Take cooled rice out, mix in truffle oil (to taste) and a few tablespoons of fresh parsley. Start forming the arancini by forming a mini bowl in the palm of your hand with the rice and place pieces of mushroom and cheese in the middle, then wrap the rice around the filling and form into a ball. Pack everything as tight as you can so the arancini stays together. Dip formed arancini balls first into the flour, then the almond milk and finally into the bread crumbs. Repeat the process until all the rice is used up.

Place arancini on parchment paper lined baking sheet and in the oven at 400 F for 20-30 mins flipping half way through.

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Welcome to More Salt Please! The vegan cooking channel where I teach you how to make some of my favorite foods. I love showing people how easy and tasty living a vegan life can be. Expect to fall head over heels in love with healthy eating when you become part of my YouTube tribe. I share recipes, kitchen tips, interviews, vlogs and collaborations with some pretty amazing people.

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