Vegan Arancini with Tomato Sauce Filling
Ingredients
- 500 grams of long grain rice
- 4 tablespoons of parsley
- 6 garlic cloves crushed
- 1 onion diced
- 1 tablespoons of olive oil
- 3 medium jars of tomato sauce
- 4 cups of breadcrumbs extra for rolling
- 1 packet of vegan mozzarella cheese
- 3 teaspoons of salt
- Pepper
- 1 cup of frozen peas
- Grape seed oil or sunflower oil for frying
- 1 tablespoon of maple syrup
Preparation
In a fry pan add the oil, onion, 1 teaspoon of the crushed garlic, frozen peas, maple syrup, 1 teaspoon of salt, pepper and sauté for a few minutes then add the tomato sauce. Cook for 20 minutes on a medium heat then set aside.
In a large pot of salted boiling water add the rice and cook as per instructions.
Place cooked rice in a large container and let it cool.
Add the parsley, remainder of the crushed garlic, 2 teaspoons of salt, pepper, bread crumbs and add 1 cup of cooked sauce and combine. If mixture is too wet add more breadcrumbs.
Once combined taste for flavour.
Place some mixture in the palm of your hand and in the middle place some sauce and vegan cheese then place more mixture on top and make whatever shape you like.
Roll the arancini in breadcrumbs.
Repeat the process.
