Vegan Arancini with Pesto: A Crispy, Cheesy Delight

Vegan Arancini with Pesto is a mouthwatering twist on the traditional Italian rice balls. These crispy risotto balls are filled with a homemade vegan mozzarella and paired with a fragrant basil pesto for a satisfying plant-based version of this classic dish. Perfect as an appetizer, snack, or even a light meal, these arancini are packed with rich, savory flavors while remaining completely dairy-free. With a crunchy exterior and a gooey, cheesy center, they’re a guaranteed hit for vegans and non-vegans alike.

Ingredients:

For the Risotto:

• 1 liter water (boiling)
• 1.5 tablespoon vegan bouillon powder
• ½ tablespoon olive oil
• ½ onion, finely diced
• 1 clove of garlic, minced or crushed.
• 215 g arborio rice
• 65 ml vegan white wine
• 1 teaspoon lemon zest
• 1 tablespoon nutritional yeast

For the Pesto:

• 30 g fresh basil (stalks and leaves)
• 30 g pine nuts (toasted)
• ¼ teaspoon fine sea salt
• 1 tablespoon nutritional yeast flakes
• 2.5 tablespoon extra virgin olive oil
• 2 teaspoons lemon juice
• 1.5 tablespoon water

For the Vegan Mozzarella:

• 110 g silken tofu
• 70 ml oat milk
• ¼ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• 25 g odorless coconut oil
• 2 tablespoons nutritional yeast
• 3 tablespoons tapioca starch
• ½ teaspoon apple cider vinegar

For the Coating:

• 3 tablespoons gram flour
• 1 tablespoon plain white flour
• 10 tablespoons plant milk
• 80 g breadcrumbs
• ¼ teaspoon fine sea salt
• Vegetable oil (for frying)

Instructions:

1. Make the Risotto:
   • Dissolve the bouillon powder in boiling water and set aside.
   • Heat olive oil in a pan over medium heat and sauté the diced onion and garlic until soft and translucent, about 5 minutes.
   • Add the arborio rice and stir to coat in the oil.
   • Cook for 2-3 minutes until slightly toasted.
   • Pour in the white wine and cook until it evaporates.
   • Gradually add the bouillon water, one ladle at a time, stirring continuously until the rice absorbs the liquid.
   • Stir in the lemon zest and nutritional yeast, then remove from heat and let the risotto cool completely.
2. Prepare the Pesto:
   • In a food processor, combine the fresh basil, toasted pine nuts, sea salt, nutritional yeast flakes, olive oil, lemon juice, and water.
   • Blend until smooth and set aside.
3. Make the Vegan Mozzarella:
   • In a blender, combine silken tofu, oat milk, garlic powder, sea salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar.
   • Blend until smooth.
   • Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a stretchy cheese-like consistency. Remove from heat and let cool.
4. Assemble the Arancini:
   • Take a spoonful of risotto and flatten it in your hand.
   • Place a small spoonful of vegan mozzarella in the center and gently form the risotto around it into a ball.
   • Repeat with the remaining risotto and mozzarella.
5. Coat the Arancini:
   • In a small bowl, mix the gram flour, plain flour, plant milk, and a pinch of sea salt to create a batter.
   • Roll each risotto ball in the batter, then coat in breadcrumbs.
6. Fry the Arancini:
   • Heat vegetable oil in a deep pan over medium heat.
   • Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Serve and Enjoy:
   • Serve the arancini hot with a side of the homemade pesto for dipping.
   • Enjoy the crispy exterior and gooey, cheesy center with every bite!

Conclusion:

Vegan Arancini with Pesto is a delightful combination of textures and flavors, with a crispy exterior and a creamy, cheesy filling. The bright, herbaceous pesto adds a fresh contrast to the rich arancini, making this dish a crowd-pleasing appetizer or snack. Perfect for entertaining or simply treating yourself, these vegan arancini are sure to impress.