Vegan Mushroom Arancini
Updated: May 19, 2021
Makes Approximately 12 arancinis
Arancini Mix Batter Coating
150g Uncooked arborio rice 1 cup flour 100g Flour
1Tbsp olive oil 1/2 cup cornflour 100g Panko Breadcrumbs
1/2 onion, finely diced 1/2 tsp salt
100g mushroom, finely diced 200-250ml water
1/2 tsp ground coriander
1 small bunch parsley, finely chopped
3 Tbsp Frenchmaid Smoked Vegan Aioli
Salt and pepper to season
Boil the rice in water until just cooked, strain and refresh under cold water.
Cook the onion in the oil over a medium heat until translucent. Add diced mushrooms and ground coriander, cook
until soft. Mix with cooked rice, Frenchmaid Smoked Vegan Aioli and chopped parsley until mix comes together,
season to taste.
Make the batter:
In a medium bowl mix the flour, cornflour and salt. Pour in the water into the center while whisking to prevent any lumps from forming.
Form the rice mixture into small balls, approximately golf ball sized. Coat the balls in flour, followed by the batter and then breadcrumbs. Fry in vegetable oil at 185ºC until golden brown, and put onto a paper towel to drain. Season with salt and pepper and serve with extra Frenchmaid Smoked Vegan Aioli.
Note: the arancini can be made in advance and stored in the refrigerator for up to three days or frozen and defrosted before frying.
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Our thick and rich Smoked Vegan Aioli is Egg, Gluten. Soy and Dairy free. Use it as a spreading to burgers or sandwiches, dipping sauce for snacks, finishing sauce for salads and pizzas, or to create your own signature dish.
For more information about Frenchmaid Smokes Vegan Aioli or to request a sample, click here.