Gluten Free and Vegan Black Rice Arancini Balls

Gluten Free and Vegan Black Rice Arancini Balls

These gluten free and vegan black rice arancini balls are delicious and fabulously versatile! These could easily be used for a quick appetizer, snack or side dish. Pair them with additional elements for a proper meal. Or even fancy them up like I did in the example photo! These are vegan black rice arancini balls using Sheese as the cheezy center. But feel free to use any melty vegan cheese of choice. If you have any trouble with the mixture sticking together in order to shape them, adding a bit more flax and/or water can be helpful. If you’re looking for an additional idea to use with these – try shaping them into burger patties and baking the cheese on top! Or check out my other rice burger recipe using wild rice.

Vegan Black Rice Arancini

Vegan Black Rice Arancini Balls

Nutty black rice and pumpkin filled with a delicious vegan cheese
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Course Appetizer, Main Course, Side Dish
Servings 10

Ingredients
  

  • 600 g Cooked Black Rice approx 4 cups
  • 130 g Pumpkin or Sweet Potato Puree
  • 2 Flax Eggs 2 T flax meal + 6 T water
  • 160 g GF Panko Breadcrumbs 1.5 cups
  • 140 g Vegan Mayo 3/4 cup
  • 3 T Besan (Chickpea) Flour or tapioca, arrowroot could work
  • 1.5 T Nutritional Yeast
  • 1 t Cumin
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1/2 t Garlic Powder
  • 1/2 t Onion Powder
  • 1/4 t Curry Powder
  • 1 t Nigella Seeds optional

Cheese Filling

  • 2-3 slices Sheese or vegan cheese of choice

Instructions
 

  • Roast Sweet Potato or Pumpkin until soft. Cook Black Rice according to package instructions. Allow to cool.
    130 g Pumpkin or Sweet Potato Puree
  • Preheat oven to 160c/350f. Combine cooled black rice with sweet potato or pumpkin puree and the remainder of ingredients (except for cheese)
    600 g Cooked Black Rice, 2 Flax Eggs, 160 g GF Panko Breadcrumbs, 140 g Vegan Mayo, 3 T Besan (Chickpea) Flour, 1.5 T Nutritional Yeast, 1 t Cumin, 1/2 t Salt, 1/2 t Pepper, 1/2 t Garlic Powder, 1/2 t Onion Powder, 1/4 t Curry Powder, 1 t Nigella Seeds
  • Pat out the mixture into thin discs, approximately the size of your palm. Add a small amount of vegan cheese to center of disc and close to seal the cheese inside. Squeeze into ball shape.
  • Bake vegan black rice arancini for 20 minutes, or until warmed and cheese has melted through.