Snack
Vegan Arancini with Nonna's Bolognese
1 u 30 minVoor 6Nutri-Score C€€
C
1 u 30 min
1 u 30 minVegan Arancini with Nonna's Bolognese
recept van
sepps | Giuseppe Federici
@seppseats
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
olive oil (for frying the vegetables and deep frying)Voorraadkast60 ml
risotto riceGranen400 g
celery (stalk, roughly chopped)Groente en fruit1 stuk
carrots (roughly chopped)Groente en fruit2 stukken
garlic (cloves, peeled)Groente en fruit2 stukken
shallots (peeled)Groente en fruit2 stukken
plant-based minceVers425 g
tinned tomatoes (2 tins)Voorraadkast800 g- bicarbonate of soda (1/4 tsp)Voorraadkast1 g
salt (1 tsp)Kruiden en specerijen5 g
chilli flakes (a pinch)Kruiden en specerijen1 g
sugar (1 tbsp)Voorraadkast12 g- frozen peasGroente en fruit200 g
- breadcrumbs (for coating)Bakkerij150 g
per portie
Voedingswaarden
445kcal
- Koolhydraten
- 67 g
- Eiwitten
- 18 g
- Vetten
- 12 g
wat je gebruikt
Keukengerei
Keukenmachine
Koekenpan
Steelpan
Vergiet- Frituurpan
Mengkom
stap voor stap
Bereiding
- Stap 1
Cook the rice
- Cook the risotto rice according to the packet instructions.
- Drain and let the rice cool completely.
- Stap 2
Blend the vegetables
- Place the celery, carrots, garlic and shallots into a food processor.
- Blend into small chunks.
- Stap 3
Fry the vegetables
- Fry the blended vegetables in olive oil until soft.
- Stap 4
Cook the vegan mince
- Add the plant-based mince to the pan.
- Cook until broken down and slightly browned.
- Stap 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.
- Stap 6
Build the arancini
- Shape the cooled rice around the drained mince filling.
- Coat each arancini in breadcrumbs.
- Stap 7
Deep fry
- Deep fry the arancini until golden and crispy.
- Drain on kitchen paper and serve.