Mexicana® Vegan Arancini
This is a tasty and easy vegan arancini recipe.
We are making the rice from scratch but if you have leftover risotto rice, that is perfect to use.
Makes 20 arancini
Prep time 40 minutes
Cook time 30 minutes
• 1 tbsp rapeseed oil
• 1 small onion finely chopped
• 2 garlic cloves finely chopped
• 150g arborio rice
• 1 tsp paprika
• 1 desert spoon tomato purée
• 1 tbsp of chipotle paste
• 100ml vegetable stock
• 200g Mexicana® Vegan cheeze cubed
• 50g flour
• 50 ml plant milk (we used almond)
• 50g breadcrumbs
Pre heat the oven 180c.
In a pan warm the oil and soften the onion and garlic and add the arborio rice and spices. Coat everything well.
Now add the tomato purée and half of the stock. Cook steadily allowing the rice to soak up the stock.
Add the rest of the stock and cook until the rice has absorbed the water. Leave to cool.
Have your crumb items ready in 3 shallow dishes – 1 with flour, 1 with plant milk and 1 with breadcrumbs.
Using the cooled rice, pick a ping pong ball size and mould it into the palm of your hand, pop a cube of Mexicana® Vegan cheeze in and mould over the rice so it’s completely sealed. Repeat until they are all done.
Now dip one arancini into the flour, then the milk and, lastly the breadcrumbs. Repeat until all coated.
Pop them in the oven for 15 minutes until golden brown.
Once broken in to, you should have a lovely oozy middle.
Serve with salsa.
Mexicana® Vegan 200g Slices are now available from Sainsbury’s and Waitrose stores