Tentempié
Vegan Arancini with Nonna's Bolognese
1 h 30 minPara 6Nutri-Score C€€
C
1 h 30 min
1 h 30 minVegan Arancini with Nonna's Bolognese
receta de
sepps | Giuseppe Federici
@seppseats
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
olive oil (for frying the vegetables and deep frying)Despensa60 ml
risotto riceCereales400 g
celery (stalk, roughly chopped)Frutas y verduras1 pieza
carrots (roughly chopped)Frutas y verduras2 piezas
garlic (cloves, peeled)Frutas y verduras2 piezas
shallots (peeled)Frutas y verduras2 piezas
plant-based minceFresco425 g
tinned tomatoes (2 tins)Despensa800 g- bicarbonate of soda (1/4 tsp)Despensa1 g
salt (1 tsp)Especias5 g
chilli flakes (a pinch)Especias1 g
sugar (1 tbsp)Despensa12 g- frozen peasFrutas y verduras200 g
- breadcrumbs (for coating)Panadería150 g
por ración
Nutrición
445kcal
- Carbohidratos
- 67 g
- Proteínas
- 18 g
- Grasas
- 12 g
lo que usará
Utensilios
Procesador de alimentos
Sartén
Cazo
Escurridor- Freidora
Bol
paso a paso
Preparación
- Paso 1
Cook the rice
- Cook the risotto rice according to the packet instructions.
- Drain and let the rice cool completely.
- Paso 2
Blend the vegetables
- Place the celery, carrots, garlic and shallots into a food processor.
- Blend into small chunks.
- Paso 3
Fry the vegetables
- Fry the blended vegetables in olive oil until soft.
- Paso 4
Cook the vegan mince
- Add the plant-based mince to the pan.
- Cook until broken down and slightly browned.
- Paso 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.
- Paso 6
Build the arancini
- Shape the cooled rice around the drained mince filling.
- Coat each arancini in breadcrumbs.
- Paso 7
Deep fry
- Deep fry the arancini until golden and crispy.
- Drain on kitchen paper and serve.