Vegetarian Vegan Mushroom Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

This recipe checks every box for a vegetarian rotation, and the ingredient list backs it up plainly: creamy Arborio rice risotto built on vegetable broth, olive oil, onion, and garlic, finished with nutritional yeast for a savory depth. The filling is all about deeply browned cremini mushrooms with fresh thyme, giving each bite that earthy, umami punch that makes arancini so satisfying. Chilling the risotto before shaping is the key step here — it firms everything up so each ball holds its center of filling and rolls into a tidy, compact sphere. A classic three-step breading station (flour, plant-based milk, seasoned breadcrumbs) locks in a crisp, golden crust once these hit the hot oil. Serve them piping hot with warmed marinara for dipping and a scatter of fresh parsley, and you've got a shareable, crowd-pleasing appetizer that fits neatly into a vegetarian spread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the risotto

5 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!