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Vegan Arancini with Nonna's Bolognese
1 h 30Pour 6Nutri-Score C€€
C
1 h 30
1 h 30Vegan Arancini with Nonna's Bolognese
recette de
sepps | Giuseppe Federici
@seppseats
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oil (for frying the vegetables and deep frying)Épicerie60 ml
risotto riceCéréales400 g
celery (stalk, roughly chopped)Fruits et légumes1 morceau
carrots (roughly chopped)Fruits et légumes2 morceaux
garlic (cloves, peeled)Fruits et légumes2 morceaux
shallots (peeled)Fruits et légumes2 morceaux
plant-based minceProduits frais425 g
tinned tomatoes (2 tins)Épicerie800 g- bicarbonate of soda (1/4 tsp)Épicerie1 g
salt (1 tsp)Épices5 g
chilli flakes (a pinch)Épices1 g
sugar (1 tbsp)Épicerie12 g- frozen peasFruits et légumes200 g
- breadcrumbs (for coating)Boulangerie150 g
par portion
Nutrition
445kcal
- Glucides
- 67 g
- Protéines
- 18 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Poêle
Casserole
Passoire- Friteuse
Saladier
pas à pas
Préparation
- Étape 1
Cook the rice
- Cook the risotto rice according to the packet instructions.
- Drain and let the rice cool completely.
- Étape 2
Blend the vegetables
- Place the celery, carrots, garlic and shallots into a food processor.
- Blend into small chunks.
- Étape 3
Fry the vegetables
- Fry the blended vegetables in olive oil until soft.
- Étape 4
Cook the vegan mince
- Add the plant-based mince to the pan.
- Cook until broken down and slightly browned.
- Étape 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.
- Étape 6
Build the arancini
- Shape the cooled rice around the drained mince filling.
- Coat each arancini in breadcrumbs.
- Étape 7
Deep fry
- Deep fry the arancini until golden and crispy.
- Drain on kitchen paper and serve.