Vegan Italian Rice Balls (Arancini)

Crispy on the outside and irresistibly creamy on the inside, these Vegan Italian Rice Balls (Arancini) are a plant-based twist on a beloved Italian classic. Made with tender Arborio rice infused with the savory flavors of vegetable broth, garlic, and onions, each bite is packed with gooey vegan mozzarella, tangy vegan parmesan, sweet peas, and fresh parsley. Coated in golden breadcrumbs and fried to perfection, these arancini are a delightful appetizer or party snack that will impress vegans and non-vegans alike. With a crunchy exterior and a cheesy, flavorful center, they’re perfect for dipping in marinara sauce or enjoying on their own. Whether you're hosting a casual gathering or simply craving comfort food, these vegan arancini are sure to satisfy. Perfectly crispy, dairy-free, and utterly indulgent!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Arborio rice
• 4 cups Vegetable broth
• 2 tablespoons Nutritional yeast
• 1 cup Vegan mozzarella cheese, shredded
• 0.5 cup Vegan parmesan cheese, grated
• 0.5 cup Frozen peas
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 4 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup All-purpose flour
• 1 cup Non-dairy milk
• 2 cups Breadcrumbs
• 1 liter Vegetable oil, for frying

Directions

Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Step 2

Add the minced garlic and cook for an additional minute.

Step 3

Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.

Step 4

Pour in the vegetable broth, bring to a simmer, and cook until the rice is creamy and al dente, about 20 to 25 minutes. Stir regularly and add more broth if needed.

Step 5

Once the rice is cooked, remove from heat and stir in the nutritional yeast, vegan mozzarella, vegan parmesan, peas, parsley, salt, and black pepper. Mix until well combined.

Step 6

Spread the rice mixture onto a baking sheet and let it cool for about 20 minutes until it's easy to handle.

Step 7

Take a small handful of the rice mixture and form it into a ball about the size of a golf ball. Repeat with the remaining mixture.

Step 8

Place the flour in a shallow bowl. Pour the non-dairy milk into another bowl, and the breadcrumbs into a third bowl.

Step 9

Coat each rice ball in flour, dip in the milk, and then roll in the breadcrumbs until fully covered.

Step 10

In a deep frying pan, heat vegetable oil over medium-high heat. Test the oil temperature by dipping the handle of a wooden spoon into the oil; bubbles should rise around it.

Step 11

Carefully place rice balls in the hot oil, frying a few at a time. Cook until golden brown, about 3 to 4 minutes per batch.

Step 12

Remove from the oil and drain on a paper towel-lined baking sheet.

Step 13

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3228.3g)

Amount per serving	% Daily Value*
Calories	11588.0

Total Fat 1051.0g	0%
Saturated Fat 173.1g	0%
Polyunsaturated Fat 9.2g
Cholesterol 0mg	0%
Sodium 11002.6mg	0%
Total Carbohydrate 488.0g	0%
Dietary Fiber 32.1g	0%
Total Sugars 45.1g
Protein 109.2g	0%

Vitamin D 97.6IU	0%
Calcium 1582.8mg	0%
Iron 28.8mg	0%
Potassium 2841.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.8%

Protein: 3.7%

Carbs: 16.5%