Vegan Arancini Balls
My favorite thing about this recipe is that it calls for LEFTOVERS! I hate wasting food and always have leftover brown rice in my fridge. You could even use leftover veggies to make a different filling.
2 cups cooked rice
1 cup Vegan mozzarella shreds
1/2 cup all purpose flour
1/2 cup italian style panko bread crumbs
1/2 cup unsweetened dairy-free milk (or water)
6 tablespoons ground flax
2 tablespoons water
2 tablespoons olive oil
Start by setting out the flour, milk and panko in 3 separate dishes. this is your dredging station. next place ground flax and water in a blender and blend until combined. you may need to stop and scrape the sides. when it’s ready it will have the same consistency as a raw egg. mix the “egg” and rice together. place about a quarter cup of the rice mixture into the palm of your hand and make a well. fill with mozzarella shreds, and seal with another scoop of the rice mixture. once you have your rice ball, roll it in the flour, then water and then panko. lightly squeeze the rice ball between your hands until it feels like the breading is set. This recipe makes 3-4 rice balls. when you’ve made them all, heat the olive oil in a skillet on medium. brown all sides of the rice balls- this will take a couple minutes on each side. serve with giuseppe’s best house or spicy marinara. Our vegan pesto would also be a delicious addition!