Ingredients
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2 cups cooked short-grain rice (like arborio, cooled) short-grain rice2 cups cooked short-grain rice (like arborio, cooled)
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1/3 cup vegan mozzarella shreds vegan mozzarella1/3 cup vegan mozzarella shreds
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1/4 cup vegan pesto (basil, garlic, lemon juice, olive oil, nutritional yeast, sunflower seeds or pumpkin seeds) nutritional yeast1/4 cup vegan pesto (basil, garlic, lemon juice, olive oil, nutritional yeast, sunflower seeds or pumpkin seeds)
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1/2 cup breadcrumbs (gluten free if needed) breadcrumbs1/2 cup breadcrumbs (gluten free if needed)
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1/4 cup plant milk plant milk1/4 cup plant milk
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1 tablespoon olive oil (optional, for brushing) olive oil1 tablespoon olive oil (optional, for brushing)
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Salt and pepper, to taste pepperSalt and pepper, to taste
Directions
These baked arancini are best enjoyed warm and fresh from the oven, but they also make a great grab-and-go snack. For gluten-free, use GF breadcrumbs. For a nut-free pesto, use sunflower or pumpkin seeds instead of nuts. You can make these ahead and reheat in the oven or air fryer for maximum crispiness. Freeze before baking for a quick snack any time.
Steps
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1
Done
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. |
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2
Done
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In a bowl, mix the cooked rice, lemon zest, chopped parsley, and a pinch of salt and pepper. Stir in half of the vegan mozzarella shreds. |
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3
Done
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Take a golf ball-sized portion of rice mixture and flatten it in your palm. Add a small spoonful of vegan pesto and a pinch of mozzarella shreds to the center. |
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4
Done
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Gently fold the rice around the filling and roll into a ball. Repeat with remaining rice. |
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5
Done
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Pour breadcrumbs into a shallow bowl and plant milk into another. Dip each ball lightly in plant milk, then roll in breadcrumbs to coat. |
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6
Done
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Arrange arancini on the prepared baking sheet. Brush or spray lightly with olive oil if desired. |
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7
Done
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Bake for 18-20 minutes, flipping halfway, until golden and crisp. |
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8
Done
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Serve hot with extra pesto or marinara sauce for dipping. |
