Snack
Vegan Arancini with Nonna's Bolognese
1 Std. 30 Min.Für 6Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Vegan Arancini with Nonna's Bolognese
rezept von
sepps | Giuseppe Federici
@seppseats
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
olive oil (for frying the vegetables and deep frying)Vorräte60 ml
risotto riceGetreide400 g
celery (stalk, roughly chopped)Obst & Gemüse1 Stück
carrots (roughly chopped)Obst & Gemüse2 Stücke
garlic (cloves, peeled)Obst & Gemüse2 Stücke
shallots (peeled)Obst & Gemüse2 Stücke
plant-based minceFrischeprodukte425 g
tinned tomatoes (2 tins)Vorräte800 g- bicarbonate of soda (1/4 tsp)Vorräte1 g
salt (1 tsp)Gewürze5 g
chilli flakes (a pinch)Gewürze1 g
sugar (1 tbsp)Vorräte12 g- frozen peasObst & Gemüse200 g
- breadcrumbs (for coating)Backwaren150 g
pro Portion
Nährwerte
445kcal
- Kohlenhydrate
- 67 g
- Eiweiß
- 18 g
- Fett
- 12 g
was Sie verwenden
Utensilien
Küchenmaschine
Bratpfanne
Stielkasserolle
Seiher- Fritteuse
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the rice
- Cook the risotto rice according to the packet instructions.
- Drain and let the rice cool completely.
- Schritt 2
Blend the vegetables
- Place the celery, carrots, garlic and shallots into a food processor.
- Blend into small chunks.
- Schritt 3
Fry the vegetables
- Fry the blended vegetables in olive oil until soft.
- Schritt 4
Cook the vegan mince
- Add the plant-based mince to the pan.
- Cook until broken down and slightly browned.
- Schritt 5
Make the bolognese sauce
- Add the tinned tomatoes, water, bicarbonate of soda, salt, chilli flakes, sugar and frozen peas.
- Let simmer, then drain the cooked mince.
- Schritt 6
Build the arancini
- Shape the cooled rice around the drained mince filling.
- Coat each arancini in breadcrumbs.
- Schritt 7
Deep fry
- Deep fry the arancini until golden and crispy.
- Drain on kitchen paper and serve.