Vegan arancini

Serves: 4-8 people.
Level: Medium
Time: 50 - 60 minutes

Vegan arancini recipe, by Bath Culture House


For the risotto:

1 finely diced red onion

1 minced garlic clove

2 cups Arborio rice

½ cup white wine

4½ cups  of vegetable stock

A tbsp of nutritional yeast

For the ‘cheese’ filling:

A whole packet of BCH Smoked or Chipotle Chilli “Cheese” , cut in cubes.

For the breadcrumb coating:

1 ½ duo fine Gluten Free breadcrumbs

3 tbsp of nutritional yeast

¼ cup buckwheat flour

¼ cup almond milk


Step 1

Heat the olive oil in a large pan and fry the onions and garlic for a few minutes. Add the risotto rice and let it cook  for a minute before adding the white wine. Keep stirring until all the wine has been absorbed.

Pour in the veggie stock a little at a time, stirring continuously. Add more stock/liquid if needed.

Step 2

When the liquid has been absorbed, some 25-30 minutes later, the risotto should be thick, creamy, and tender in taste.

Step 3

Take off the heat, stir in the nutritional yeast and season well.

Spread the risotto evenly on a baking tray and let it cool for 30 mins.

To assemble

Step 1

Once the rice has cooled, take a handful, and roll into a ping pong ball-sized ball. Then push a hole into the ball and fill with a cube of vegan ‘cheese’. Cover the hole with extra rice so the ‘cheese’ cannot escape.

Step 2

Put the buckwheat flour, almond milk, breadcrumbs and nutritional yeast into three separate bowls.

Roll each ball in the flour, dip into the milk and then coat with the breadcrumbs and yeast mixture. Set aside.

Step 3

Heat an oiled pan or wok on high for 2-3 minutes, reducing the heat to medium-high before placing the balls into the oil in small batches.

Fry each ball for 2-3 mins on each side or until golden brown.

Serve up and enjoy!