Nickel Allergy Friendly Vegan Arancini
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Learn more →Ingredients
4 servings
For the risotto base
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- 3 tbsp nutritional yeast
- 1 tbsp vegan butter
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For the filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- ½ cup frozen peas, thawed
- ½ tsp dried thyme
- ¼ tsp salt
- 3 oz vegan cheese, cut into 12 small cubes
For the coating
- ½ cup all-purpose flour
- ¾ cup plain unsweetened plant-based milk
- 1 ½ cups plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp salt
For frying
- neutral oil, for frying (such as canola or vegetable oil)
For serving
- marinara sauce, for serving (optional)
- fresh basil leaves, for serving (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Warm the vegetable broth in a medium saucepan over low heat until steaming; keep it at a bare simmer throughout the risotto cooking.
- 2
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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