Sun Dried Tomato & Basil Vegan Arancini

These sun-dried tomato and basil vegan arancini are a delightful twist on the classic Italian appetizer. Creamy Arborio rice mixed with the rich flavors of sun-dried tomatoes and fresh basil, coated in a crispy breadcrumb crust, makes for a mouthwatering treat that's perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups vegetable broth
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons nutritional yeast
• 1/4 cup fresh basil, chopped
• 1/4 cup breadcrumbs gluten-free if needed
• 1/4 cup vegan parmesan cheese
• 1/2 cup all-purpose flour or gluten-free flour
• 1/2 cup unsweetened plant-based milk
• 1 cup breadcrumbs for coating
• Oil for frying

Instructions:

Set the vegetable broth on low heat in a saucepan

When the broth starts to simmer, add the Arborio rice

Cook for about 20 minutes, or until the rice is soft and the broth is gone

Sun-dried tomatoes, nutritional yeast, and fresh basil should be stirred in after the food is cooked

Allow the mix to cool down

Put 1/4 cup of breadcrumbs and vegan parmesan cheese in a bowl and mix them together

Once the rice mixture has cooled, take a spoonful and roll it into a ball

Then, flatten it out a bit

A small amount of the vegan parmesan and bread crumbs should be put in the middle of the rice ball, and it should be sealed

To make a batter, mix all-purpose flour and plant-based milk together in a different bowl

Roll each rice ball in the batter, and then cover it with bread crumbs

Put oil in a pan and heat it over medium-low heat

For about three to four minutes on each side, fry the rice balls until they are golden brown and crispy

Take out of the oil and place on paper towels to soak up the extra oil

Enjoy while hot!