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Cheesy Vegan Arancini Balls & Roasted Red Pepper Dip


Golden vegan arancini balls with melted cheese inside, served with a roasted red pepper dip on the side.
Cheesy Vegan Arancini Balls & Roasted Red Pepper Dip

If you're looking for an appetiser that's sure to impress, these Cheesy Vegan Arancini Balls paired with a Roasted Red Pepper Dip are perfect for you! These delightful golden nuggets are filled with creamy, melty vegan cheese and have a delightfully crispy exterior. Served alongside a smoky, slightly sweet red pepper dip, these arancini balls are the perfect party pleaser or indulgent snack.


 

Recipe:


Serves: 4 (approximately 12 arancini balls)


Preparation time: 25 minutes

Cooking time: 35 minutes

Total time: 60 minutes

 

Ingredients:


2 cups cooked risotto, chilled

1/2 cup vegan mozzarella cheese, cut into small cubes

1 cup flour

1 cup plant-based milk

1 cup panko breadcrumbs

Oil, for frying



Roasted Red Pepper Dip:

3 red bell peppers, roasted and peeled

1/4 cup vegan mayonnaise

1 clove garlic, minced

Salt and pepper, to taste


 

Method:


Begin by preparing the Roasted Red Pepper Dip. In a blender or food processor, combine the roasted red bell peppers, vegan mayonnaise, and minced garlic. Blend until smooth and creamy.


Season with salt and pepper, then transfer to a bowl and set aside in the refrigerator.

For the arancini balls, take about 2 tablespoons of chilled risotto and flatten it into a small disc.


Place a cube of vegan mozzarella in the centre, then wrap the risotto around it, forming a ball.


Repeat this process with the remaining risotto and cheese until you've created 12 balls.


Set up a breading station with three shallow bowls. Place flour in the first bowl, plant-based milk in the second, and panko breadcrumbs in the third.


Roll each arancini ball in the flour, then dip it in the milk, and finally coat it with panko breadcrumbs, pressing gently to ensure an even coating.


Heat oil in a deep frying pan or deep-fryer to 180°C (350°F). Fry the arancini balls in small batches until they are golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the arancini balls to a paper towel-lined plate to drain any excess oil.



To serve:

Serve the arancini balls hot, alongside the Roasted Red Pepper Dip.


 

Additional Tips:

You can also add some fresh basil or parsley to the Roasted Red Pepper Dip for an extra burst of flavour.


Serve these arancini balls with a fresh green salad or alongside some marinara sauce for an alternative dipping option.

 

Allergy information / alternatives:

This recipe is vegan, and all ingredients listed are suitable for those following a vegan diet.


For a gluten-free version, use gluten-free breadcrumbs and flour.


 

Nutritional Information (per serving):

Calories: 410 kcal

Protein: 10g

Carbohydrates: 65g

Fat: 12g

Fibre: 5g

Sodium: 740mg


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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