Rye Free Vegan Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

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Ingredients

4 servings

For the risotto base

4 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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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 oil or vegetable oil)

For serving

marinara sauce, for serving (optional)
fresh basil leaves, for serving (optional)

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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