Rice Balls with Mushrooms and Peas aka Arancini
Vegan arancini with mushroom and peas is a delicious and plant-based twist on the traditional Italian dish. Arancini are typically deep-fried rice balls stuffed with various fillings, but this vegan version replaces the usual cheese with a flavorful combination of mushrooms and peas. Here's a recipe to guide you in making these tasty vegan arancini. Buon appetito!
2 cups cooked Arborio rice (cooled)
1 cup mushrooms, finely chopped
1/2 cup peas, fresh or frozen
1 small onion, finely chopped
1/2 cup vegan sausage, chopped
2 cloves of garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon Tuscany seasoning
1/4 teaspoon paprika
Salt and pepper to taste
1 cup breadcrumbs
1/4 cup all-purpose flour (or gluten-free flour)
1/2 cup plant-based milk (such as oat or soy milk)
Vegetable oil for frying
In a pan, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until they turn translucent.
Add the sausage, sear for 2 mins then add the chopped mushrooms, thyme, Tuscany seasoning, paprika, salt, and pepper to the pan. Cook for about 5-7 minutes until the mushrooms release their moisture and the mixture becomes fragrant, then add peas, stir and remove from heat and let it cool.
Take a small handful of the cooled Arborio rice and flatten it in your hand. Place a spoonful of the mushroom and pea mixture in the center of the rice and shape the rice around the filling to form a ball. Repeat this process until all the rice and filling are used.
In separate bowls, place the flour, plant-based milk, and breadcrumbs. Roll each rice ball in the flour, dip it in the plant-based milk, and then coat it in breadcrumbs.
Heat vegetable oil in a deep saucepan or deep fryer to around 350°F (175°C). Fry the arancini in small batches until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the vegan mushroom and pea arancini while they're still warm, either as an appetizer or a main course. They pair well with marinara sauce or a tangy dip of your choice.