Vegan Pumpkin Arancini
- To Serve:
- 2 Cups Cooked and Cooled White Rice
- 2 Tablespoon Garbanzo Bean Flour
- 2 Tablespoon Nutritional Yeast
- 1/2 Cup Pumpkin Puree
- 1/2 Teaspoon Dried Sage
- 1 Tablespoons Dried Parsley
- 1/4 Teaspoon Salt
- Pinch Black Pepper
- 4 Ounces Vegan Mozzarella (I used Follow Your Heart, but pick your favorite!)
- 1 Cup Seasoned Vegan Bread Crumbs
- Canola Oil, to Fry
- Marinara Sauce
- Fresh Herbs
Adapted from bittersweetblog.com
To assemble your rice balls, simply place the cooked rice, garbanzo flour, nutritional yeast, pumpkin, and spices in a large bowl. Mix together thoroughly until fully combined. Set aside.
Cut your vegan mozzarella into little cubes, each about 1/2-inch on each side. Use two spoons or a 3-tablespoon cookie scoop to scoop out balls about the size of golf balls, and press one “cheese” cube into the center of each. Use your hands to gently round the rice balls out, fully covering the little “cheese” nugget inside. Make sure no parts of the “cheese” are sticking out, or else it will melt and ooze out into the oil. Toss each ball gently in bread crumbs to fully coat the exteriors.
Heat about 2 inches of oil in a high-sided sauce pan or skillet to about 350 – 375 degrees, and add in 3 – 4 rice balls at a time, depending on the size of the cooking vessel. Fry for about 1 minute on all sides, until evenly golden brown all over. Carefully remove finished arancini and let drain on wire racks briefly, until cool enough to handle. Repeat with the remaining rice balls. Serve as soon as possible, with marinara sauce and fresh herbs on the side, or spooned right on top.