Vegan Crispy Rice Balls (Arancini) with Red Wine Ragout and Quinoa

Slow cooked plant-based ground with red wine and fresh herbs. Packed with quinoa. Combined with risotto and fried until golden brown and crispy. This healthy and cozy meal is a hearty family favorite and makes the house smell so so good!

The Recipe

Vegan crispy rice balls (Arancini) with red wine ragout

Ingredients

For the risotto:

1 teaspoon vegetable oil

1 shallot

2 cups / 400 g arborio rice

3 cups / 750 ml water

2 teaspoons vegetable broth

3 tablespoons tomato paste

1/3 cup / 35 g vegan parmesan cheese

For the ragout:

1 tablespoon vegetable oil

1 shallot, finely chopped

2 garlic cloves, grated

12 ounces / 340 g plant-based ground

1/2 cup / 100 g quinoa, precooked

1/4 cup / 60 ml red wine

3 tablespoons mixed fresh herbs, chopped (e.g. rosemary, thyme, oregano)

28 ounces / 794 g of tomato sauce

1/3 cup / 60 g peas

salt and pepper to taste

1/2 teaspoon paprika powder

For the crust:

whole grain bread crumbs (sub in regular bread crumbs or panic bread crumbs)

vegetable oil for frying

Instructions

1. In a pan heat 1 teaspoon olive oil. Add chopped shallots and cook for a few minutes. Add rice, water, vegetable broth, tomato paste and bring to boil. Turn down heat and let simmer for about 20 minutes. Add parmesan cheese and mix. Season with salt. Allow to cool down.

2. Meanwhile prepare the ragout. In a pan heat olive oil. Add shallot, garlic and plant-based meat and cook on medium heat for about 5 minutes. Add red wine and herbs and cook for another 5 minutes. Add tomato sauce, salt, pepper and paprika powder and let simmer for about 25 minutes. Add quinoa and peas. Allow to cool down.

3. Form rice balls with your hand. Make a small hole and fill with the filling. Close with more rice and cover with bread crumbs.

4. In a pot heat vegetable oil until thermometer shows 350 °F / 180 °C. Transfer the rice balls to the pan and fry them golden brown, 1 to 2 minutes per side. ENJOY!