Vegan Mushroom Arancini
Crispy on the outside, creamy and molten in the center — these golden fried rice balls are the kind of appetizer that disappears from the plate before you can even set it down. The risotto base gets its rich, savory depth from nutritional yeast and vegan butter, so there's no compromise on that classic cheesy flavor. Each ball is stuffed with deeply browned cremini mushrooms and melted vegan cheese, then triple-coated in flour, plant-based milk, and seasoned breadcrumbs before hitting the hot oil. The result is a shatteringly crisp shell that gives way to a luscious, umami-packed interior — no dairy or eggs required anywhere in the process. Vegan-certified white wine goes into the risotto itself, so even that detail is covered without any guesswork. The recipe makes about 12 arancini and serves four, which means there's just enough to go around — though you may want to double it. Dunk them in warm marinara and finish with a scatter of fresh parsley for a dish that feels genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
For the risotto
- 5 cups vegetable broth
- 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 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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