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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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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.