Rye Free Vegan Mushroom Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

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Ingredients

4 servings

For the risotto

5 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
3 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
½ tsp black pepper

For the mushroom filling

8 oz cremini mushrooms, finely chopped
1 tbsp olive oil
1 tsp fresh thyme leaves
¼ tsp salt
½ cup vegan cheese, shredded

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

4 cups neutral oil, for frying (such as canola oil or vegetable oil)

For serving

1 cup marinara sauce, warmed, for serving
2 tbsp fresh flat-leaf parsley, chopped (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 process.
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, stirring, until fragrant, about 1 minute.

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