Golden Vegan Gluten Free Rice Balls – Arancini

Makes approximately 12 balls

I simply used to adore arancini.  Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friend Caroline Rodo !

You may wish to experiment and add sweetcorn instead of peas, or even a few sultanas instead of either, for a more Indian style taste.  If so, you may add spices of your choice, and you can even add pre-cooked puy lentils instead of a burger – the sky is the limit.  I have made these before using chopped baked pecan nuts.  Hope you make and enjoy them – and by the way, don’t panic if slight cracks appear when you bake them.   Let me know in the comments below what you think.

NOTE : I made my own vegan Halloumi cheese from my book ‘YASOU’.  And also the coleslaw from my recipe here.

INGREDIENTS
300g basmati rice – boil until ready and set aside
¾ cup gluten free whole oats
½ cup frozen peas – heat up in water, drain, and set aside
1 Tbsp hot curry (or mild if you prefer)
3 Tbsp tomato puree
2 cups gluten free cornflakes (or equivalent) – process into crumbs and set aside
1 medium sized white onion, roughly chopped
1 cup roasted peanuts, or other roasted nuts of your choice
1 meat-free burger of your choice – thawed and cut into 8 pieces
1 tsp salt – taste when ready, and add more if you prefer
¼ tsp ground black pepper
½ cup grated vegan cheese, or 4 Tbsp nutritional yeast
pieces of vegan halloumi, or other vegan cheese of your choice
2 Tbsp extra virgin olive oil, plus a little extra

METHOD

  1. Place the onions, peanuts, and oats in a food processor and process until small pieces are formed.
  2. Next, add the burger pieces, process for a few seconds, and add your olive oil, salt, pepper, and curry powder, and process until a ball is formed.
  3. Now heat up a little olive oil in a large pan, and cook your tomato puree for 2-3 minutes.  Then add your rice to it, and stir for a couple of minutes until combined.
  4. Now add half of the mixture into the food processor, and process for 20 seconds, until combined, and scrape the edges.
  5. Remove the rice mix from the processor, and add it to the rest of the rice in your large pan.  Add the peas, and gently mix to combine, and then add your grated cheese (but not the vegan halloumi or equivalent).  Take off the heat, and allow to cool for 15 minutes.
  6. Using clean hands, start forming the mixture into balls, and add your halloumi (or other vegan cheese of your choice) to the centre.  Close tightly but gently with the palms of your hand into a ball.  Once done, roll into the cornflakes crumbs.  Now place all the balls, one by one onto a greaseproof dish, and bake in a preheated oven at 190°C for 20-30 minutes until golden.  Do not overcook as they will come apart – however, don’t panic if slight cracks form when they bake.
  7. Serve with your favourite green salad – coleslaw is also a nice option.  Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

 
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