Vegan Arancini with Marinara Sauce

Ingredients

• 3 cups Cooked Arborio rice
• 0.5 cup Vegetable broth
• 0.5 cup Frozen peas
• 0.25 cup Carrot, finely diced
• 2 tbsp Nutritional yeast
• 0.5 tsp Dried oregano
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Gluten-free breadcrumbs
• 0.5 cup All-purpose gluten-free flour
• 0.5 cup Water
• 3 cups Olive oil, for frying
• 1 jar (24oz) Marinara sauce

Instructions

1. 1In a large bowl, combine the 3 cups of cooked Arborio rice, the 0.5 cup of vegetable broth, the 0.5 cup of frozen peas, the 0.25 cup of finely diced carrot, the 2 tablespoons of nutritional yeast, the 0.5 teaspoon of dried oregano, the 0.75 teaspoon of salt, and the 0.25 teaspoon of black pepper. Mix all ingredients thoroughly until they are well combined.
2. 2Take portions of the rice mixture and shape them into balls, each about 2 inches in diameter.
3. 3Place the 1 cup of gluten-free breadcrumbs into a shallow dish. In a second shallow dish, whisk together the 0.5 cup of all-purpose gluten-free flour and the 0.5 cup of water to create a smooth batter.
4. 4Dip each rice ball first into the flour and water batter, ensuring it is fully coated. Immediately roll the coated ball in the 1 cup of gluten-free breadcrumbs until it is evenly covered.
5. 5Pour the 3 cups of olive oil into a large heavy-bottomed pot and heat it over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully place the coated rice balls into the hot oil, frying them in batches for 3 to 4 minutes. They are done when they are golden brown and feel crispy to the touch.
7. 7Using a slotted spoon, remove the fried arancini from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot arancini immediately with the 1 jar (24oz) of marinara sauce on the side for dipping.

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