These arancini, which are baked Italian rice balls, are a tasty vegan take on a classic dish. They taste like Italian food and are crispy on the outside and soft on the inside. It's great as a snack, an appetizer, or even a main dish.
Ingredients: 2 cups cooked Arborio rice. 1/2 cup vegan parmesan cheese, grated. 1/4 cup nutritional yeast. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. 1/2 cup marinara sauce. 1/4 cup almond milk. Salt and pepper to taste. 1 cup breadcrumbs for coating.
Instructions: Get the oven ready by heating it up to 400F 200C. Cooked Arborio rice, nutritional yeast, fresh parsley, 1/4 cup breadcrumbs, marinara sauce, almond milk, salt, and pepper should all be mixed together in a bowl. Mix well until everything is well mixed. Make balls about the size of golf balls out of the mix. Cover all of the balls with the rest of the breadcrumbs. Cover the rice balls with the sauce and put them on a baking sheet that has parchment paper on it. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and crispy. Serve hot with a marinara sauce that is thick and creamy.
Prep Time: 15 minutes
Cook Time: 25 minutes
Matraquilhos Snookers