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Vegan Arancini with Nonna's Bolognese
Snack

Vegan Arancini with Nonna's Bolognese

1 h 30 minServes 6Nutri-Score C€€
from @seppseats1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oil (for frying the vegetables and deep frying)Pantry60 ml
  • risotto riceGrains400 g
  • celery (stalk, roughly chopped)Produce1 piece
  • carrots (roughly chopped)Produce2 pieces
  • garlic (cloves, peeled)Produce2 pieces
  • shallots (peeled)Produce2 pieces
  • plant-based minceFresh425 g
  • tinned tomatoes (2 tins)Pantry800 g
  • bicarbonate of soda (1/4 tsp)Pantry1 g
  • salt (1 tsp)Spices5 g
  • chilli flakes (a pinch)Spices1 g
  • sugar (1 tbsp)Pantry12 g
  • frozen peasProduce200 g
  • breadcrumbs (for coating)Bakery150 g

per serving

Nutrition

445kcal

Carbs
67 g
Proteins
18 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Frying pan
  • Saucepan
  • Colander
  • Deep fryer
  • Mixing bowl

step by step

Method

  1. Cook the rice

    • Cook the risotto rice according to the packet instructions.
    • Drain and let the rice cool completely.
    Step 1

  2. Blend the vegetables

    • Place the celery, carrots, garlic and shallots into a food processor.
    • Blend into small chunks.
    Step 2

  3. Fry the vegetables

    • Fry the blended vegetables in olive oil until soft.
    Step 3

  4. Cook the vegan mince

    • Add the plant-based mince to the pan.
    • Cook until broken down and slightly browned.
    Step 4

  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.
    Step 5

  6. Build the arancini

    • Shape the cooled rice around the drained mince filling.
    • Coat each arancini in breadcrumbs.
    Step 6

  7. Deep fry

    • Deep fry the arancini until golden and crispy.
    • Drain on kitchen paper and serve.
    Step 7
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