Vegan Sicilian Arancini with Tomato Sauce

Ingredients

• 1 cup arborio rice
• 3 cups vegetable broth
• 1 teaspoon salt
• 1 cup vegan cheese
• 1 tablespoon parsley
• 1 cup flour
• 2 cups bread crumbs
• 2 cups tomato sauce
• 1 cup olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 cup water

Instructions

1. 1

   In a medium saucepan, bring 3 cups of vegetable broth to a boil. Add 1 cup of arborio rice and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and let cool.

2. 2

   Once the rice has cooled, stir in 1 cup of vegan cheese, 1 tablespoon of chopped parsley, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried oregano. Mix well until the cheese is evenly distributed.

3. 3

   Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

4. 4

   With wet hands, take a small amount of the rice mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used.

5. 5

   Set up a breading station: Place 1 cup of flour in one bowl, and 2 cups of bread crumbs in another. Roll each rice ball first in the flour, then dip it in water, and finally coat it with bread crumbs.

6. 6

   Arrange the breaded arancini balls on the prepared baking sheet. Drizzle or spray lightly with olive oil.

7. 7

   Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy.

8. 8

   While the arancini bake, heat 2 cups of tomato sauce in a saucepan over medium heat until warmed through.

9. 9

   Serve the crispy arancini hot, with the warm tomato sauce on the side for dipping.