Wheat Free Vegan Arancini
Total time2 hr 25 min
Prep time40 min
Cook time45 min
4.9(15)
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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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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)
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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