How to make vegscratchkitchen's Vegan Arancini RECIPE ️ ingredients 2 cups brown rice
2 large carrots, finely diced
1 large yellow onion, finely diced
2 large stalks celery, finely diced
4 cloves garlic, minced
1 tbsp tomato paste
3/4 cup vegetable broth
2-3 sprigs fresh rosemary
grated vegan mozzarella cheese (find a recipe video for homemade vegan mozzarella in vegscratchkitchen's feed)
flour
plant milk
bread crumbs preparation Wash and cook Wash and cook 2 cups of brown rice then spread out on a tray and allow to cool off. Add carrot, celery, onion, and garlic to an oiled pan over medium-high heat with salt & pepper and cook down for 3-4 minutes. Throw in some tomato paste and stir in for 1 min. Pour in vegetable broth and add rosemary. Cook down until all liquid has evaporated. Allow mixture to cool. Form your rice into a 3-inch circle with a small divot in the center. Add your prepared veggies and some vegan mozz to the middle. Form more rice into a separate small cap, then place on top and encase the inner filling by creating a ball. Place rice balls in fridge for 1 hour to firm up. Double dredge the rice balls in flour, plant milk, and bread crumbs to form your arancini. Place back in the fridge for 30 mins. Take out, spray all side with cooking oil, then place in an air fryer for 40-50 mins. Serve with red sauce and enjoy! About Arancini: “Arancini is such a neat recipe. A fried rice ball with cheese and savory goodies in the middle? Sign me UP. Also, this dish is originally from Sicily, where my paternal great-grandparents are from! It's only fitting that I do my best to pay tribute to a dish that stems from my heritage. These vegan arancini are lights out delicious, you gotta try em'!” - vegscratchkitchen #vegan #cooking #vegancooking #plantbased #plantbasedfood #plantbasedcooking #veganarancini #arancini #scratchmade #veganrecipes #f52community

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