Sun-dried Tomato Basil Arancini

Arancini is an Italian dish consisting of rice balls stuffed with cheese, coated in breadcrumbs, and made crispy. 

Yum! 

And we made it VEGAN – even better 😋

Little bites of Italian food heaven that are savory, flavorful, crispy, and healthy-ish! 

If you try this recipe, let us know, and don’t forget to tag us!

Here’s What You’ll Need

Ingredients:

– 3 cups, cauliflower rice (process cauliflower florets in a food processor with S-blade until a rice-like consistency forms)

– 1 clove, garlic, optional

– 2 tbsp, avocado or olive oil

– 1 tbsp, flax seed meal or psyllium husk powder

– 1/2 cup, sun-dried tomatoes

– 3 tbsp, basil, fresh

– 2 tsp, oregano, dried

– 1/2 cup, vegan parmesan

– 1/2 cup, gluten-free bread crumbs

– 1/4 tsp, sea salt

– 1/4 tsp, black pepper powder

Serve with:

– a marinara sauce

DIRECTIONS:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  2. In a large skillet, saute cauliflower rice, and garlic for approximately 5 minutes.
  3. Prepare the flax egg by adding roughly 1 1/2 tbsp of water to the flax meal. Allow it to sit. Alternatively experiment with psyllium husk powder as a binder.
  4. Add sun-dried tomatoes, basil, oregano, vegan parmesan and gluten-free bread crumbs to a food processor with S-blade. Process until combined. Pulse in the flax egg to incorporate.
  5. Add in the cauliflower rice, salt and pepper to combine. 
  6. Transfer the mixture to the fridge to chill for approximately 30 minutes.
  7. Once chilled, use a scooper to make arancini balls.
  8. Carefully form the balls. Optional to coat in additional gluten-free bread crumbs or vegan parmesan.
  9. Heat a large skillet and brown the arancini for 4 – 5 minutes.
  10. Once browned, add to the baking sheet and bake for 15 – 20 minutes. 
  11. Allow the arancini to cool for 5 minutes before serving with favorite marinara sauce. 
  12. Leftovers keep 2 – 3 days in the fridge.

DO YOU NEED HELP WITH RECIPE CREATION FOR YOUR JUICE BAR?

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