Our plant-based, cauliflower rice version is not traditional, but is inspired by the texture and flavors. Which is precisely why I wanted to experience them for myself. Thanks! I am trying to encourage my husband to eat more plant based foods and he has loved every recipe I have made from your cookbook/website. I used dried sundried tomatoes and even though I soaked them for a while first, they were hard to blend so next time I’d use oil-packed. Mmmm, will try it! You must! I used a bag of frozen cauliflower rice. I made them for the second time this week. Once chilled, use a Tablespoon or cookie scoop (I like. Thanks for sharing, Lee-Ann! Can’t wait to try your recipe! Loved them so much we will be making this to share with the family on Christmas day. Best when fresh, but they should freeze and reheat well! Only baked so they were very delicate to eat. For anyone who doesn’t want to eat the whole batch in one meal, I cooked up half and left the “dough” in the fridge overnight, then made the second batch the next day. At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. Hi Shauna! Cauliflower! You can find a more traditional arancini recipe here from Nonna Box. Thanks for another excellent weeknight dinner! I didn’t cook them on the stove top. These are best eaten with a fork as they are tender. Have a blessed day. looove how you reinvented this recipee!! Turn down heat if browning too quickly. egg, extra-virgin olive oil, risotto, fresh mozzarella, bread crumbs. I see that someone else already asked this, but since there’s no reply… Can these be frozen, either just before or after cooking? This recipe produced one of the best dishes I’ve ever personally made. Arancini Vegetarian Recipes. OMGeeeeee!! I also only cooked them in the oven rather then stove top and oven, and they browned up perfectly! I have been meaning to make cauliflower rice for awhile now but this recipe has given me the push I needed. I think I could have probably pulsed them together a little longer since the mixture did fall apart on me a little bit when trying to roll/fry them. It’s a win! ), Instant Pot White Rice (Fast, Tender, Fluffy! My carnivore husband loved them, too. (1 small head cauliflower yields ~ 3 cups), (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water as original recipe is written), (chopped // plus more for serving // or 1 Tbsp dried basil per 3 Tbsp fresh). They are fragile, so work carefully. Looks so comforting and delicious. My 14 month old and canivore spouse loved it as well. The only changes I made were to omit the oregano (because I didn’t have it) and use drained, oil packed sun dried tomatoes because that’s what I had. xoxo. They would be so delicious with that sauce, pinned! I have now had them for lunch, dinner and breakfast – in other words, every meal since I made them. Preheat oven to 375 degrees F (190 C) and line a baking sheet with foil. Air drying was a method to conserve them trough winter in Italy. This recipe starts with cauliflower. To enjoy all these flavors with a bit less work, I’d recommend a “fried rice” – just mix everything together with the marina sauce!! xx Sydney. These were a HUGE hit in our mixed household of vegetarian, carnivore, allergic and picky eaters! I really like arancini, but I don’t make them often because, well, I don’t find them that healthy. These are such a great recipe! This looks so good I can’t wait to try it! Have a question? Once hot, add 1-2 Tbsp oil and brown 6-7 arancini at a time for 4-5 minutes total, rolling with a spoon or fork to brown on all sides. The book is beautiful by the way. I haven’t tried anything like this before, so I’m excited to give it a try! 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