Sun-Dried Tomato & Basil Arancini (Vegan)

Steps

1. 1

   Preheat oven to 190°C (190 C) and line a baking sheet with foil.

2. 2

   In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) for 5 minutes, with a lid on, stirring frequently. Set aside.

3. 3

   Prepare flax egg by adding flaxseed meal and water to a blender or food processor. Wait 5 minutes.

4. 4

   Add sun-dried tomatoes, basil, oregano, vegan parmesan cheese, and panko bread crumbs, and pulse/mix to combine.

5. 5

   Add cauliflower rice to food processor or blender, along with salt and pepper and remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size). Pulse/mix a few more times and then transfer to a mixing bowl to avoid getting the mixture too paste-like.

6. 6

   Taste and adjust seasonings as needed. Add more bread crumbs and/or vegan parmesan cheese if the mixture feels too wet. It should be moldable when squeezed together.

7. 7

   Transfer mixture to refrigerator to chill for 30 minutes, or freezer for 15 minutes. At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. Set aside.

8. 8

   Once chilled, use a Tablespoon or cookie scoop (I like this one from Amazon) to scoop out rounded Tablespoon amounts of the arancini mixture.

9. 9

   Carefully form into balls by resting the arancini in your palm and using your other hand's fingers to gently roll until a ball is formed. They are fragile, so work carefully. There should be 13-14 total (amount as original recipe is written // adjust if altering batch size).

10. 10

    Coat arancini one at a time in the panko-vegan parmesan mixture, then set aside on a baking sheet.

11. 11

    Heat a large skillet over medium heat. 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. Turn down heat if browning too quickly.

12. 12

    Once all are browned, place back on a baking sheet and bake in a 375-degree F (190 C) oven for 15-20 minutes. In the meantime, prepare/heat sauce (optional) and any other desired toppings or sides.

13. 13

    Let arancini cool for 5 minutes, then serve with marinara and additional vegan parmesan cheese. These are best eaten with a fork as they are tender.

14. 14

    Leftovers keep for 2-3 days in the refrigerator, though best when fresh. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.