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Vegan Black Rice Arancini

Vegan Black Rice Arancini Balls

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

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

Method
 

  1. Roast Sweet Potato or Pumpkin until soft. Cook Black Rice according to package instructions. Allow to cool.
    130 g Pumpkin or Sweet Potato Puree
  2. 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
  3. 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.
  4. Bake vegan black rice arancini for 20 minutes, or until warmed and cheese has melted through.