Drooling the instant I opened my email! This is a good way to make a somewhat heavy dish nice and light! Thank you for inspiring me to eat more plant based and making it super simple and enjoyable. Any idea how long the dry ones tend to keep in the fridge? It was easy and fun to make. I only immures the vegan parm because I have fat kid tendencies and I prefer to eat my parm with a spoon and not mixed in stuff. Sorry, a newbie in the kitchen here. Sooooooo good! The book is beautiful by the way. My 18 year old came through the kitchen dipping one in the marinara then popped it in his mouth. If I use the dry ones in the plastic packaging, do I need to reconstitute? Are the sundried tomatoes you’re using dry or oil-packed? I have made several of your dishes and have loved every single one. It’s such a good substitute food. Lastly, if you liked this dish, be sure to try our Sun-Dried Tomato & Basil Pinwheels and Sun-Dried Tomato Pesto Pasta! Took a little while, but SO worth it! They are fragile, so work carefully. ), Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking! Sorry to hear these didn’t do it for you, Monique. My taste buds are in heaven right now.. ). The arancini were SO flavorful and tender, and the crispy outside matched with the melt-in-your-mouth inside was really lovely. Set aside. Turn down heat if browning too quickly. These are the most tender, savory, and crispy balls of amazement! Dana, I made this upon a recommendation from a co-worker. everything about it was amazing…. Better luck on the next recipe! ok! ), Instant Pot Amaranth (Fast, Creamy, No Soaking! Thanks for sharing your recipe changes, Emory! How do you make the rice out of the head of cauliflower? I keep seeing it everwhere, and the more I see it the more I want to try it! Ha! My 14 month old and canivore spouse loved it as well. Once hot, add 1-2 Tbsp oil and brown 6-7 arancini at a time for 4-5 minutes total, rolling with a spoon or fork to brown on all sides. You are so great. You are amazeballs!! That cauliflower rice looks fantastic, I’ve made it before, but like your new spin on it. I also should have browned them a bit longer in the pan – but overall they were delicious, and so warm and comforting. Thanks for the great recipe, Dana! Panko bread crumbs create the perfect coating for browning and crisping the edges. I made this recipe today to have to pull out for myself next week. Thanks!! I love cauliflower rice and the flavors in this dish are awesome!!! In the meantime, prepare/heat sauce (optional) and any other desired toppings or sides. Commenting again just because I realized how dry my comment above sounds. I’ve never had arancini but I’ve seen a few recipes online and it looks like something I’d probably want to hoarde and eat all on my own! I recommend this a thousand times over. And big surprise is like you said…..overall. We used the dried ones! loved the vegan Parmesan cheese too…. Despite living in an area highly populated by Italians and due to my very dark skin, am considered to be “one of the family” by all our Italian neighbors….I have yet to hear of arancini and will be asking them about that later. I didn’t have enough cauliflower, so I subbed 1/3 broccoli, which made mine a tad green. So glad you enjoyed these! Thanks, Anjali! I wanted to use cauliflower rice as the base to keep this dish lighter and healthier. If I ran out of flax, I assume chia seeds would work here as well, right? My only suggestion is that it did take a bit of effort to make, so next time I will double and freeze half the batch before cooking. Arancini GoodFood. you guys are amazign… xx, YUMM YUMM YUMMAH!!! ), Instant Pot White Rice (Fast, Tender, Fluffy! These look amazing, Dana! Thank you Dana, Yay! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I have been making so many of your recipes and they are all soooo good! This recipe starts with cauliflower. The result is a crispy, savory ball of goodness with a cheesy center, perfect for dipping into marinara sauce. Loved them so much we will be making this to share with the family on Christmas day. *Find gluten-free panko bread crumbs if you’re GF. I do! Add sun-dried tomatoes, basil, oregano, vegan parmesan cheese, and panko bread crumbs, and pulse/mix to combine. We’re so glad you enjoyed them, Sandra! Also- Do you think this would work as leftovers? Would love to make these in bulk and defrost when convenient. I made this and it is great! Thank you for the delicious recipe! Thanks for always providing delicious easy, pantry-ready ingredient recipes! “What is this? It’s good!” Asked the boy who barely allows veggies to pass his lips! How heavenly! It’s believed that they originated in Sicily, Italy in the 10th century. 10/10. I’ve been searching the internet and can only find answers for ones packed in oil…. This recipe looks really healthy. Notify me of followup comments via e-mail. I am trying to encourage my husband to eat more plant based foods and he has loved every recipe I have made from your cookbook/website. Love this recipe!! I don’t like marinara sauce that much, though, so I made your tofu ricotta to accompany. Air drying was a method to conserve them trough winter in Italy. thanks. We’d love to see what you come up with. This is genius. I have yet to try making cauliflower rice, this would be a fun recipe to try it out on! Wow, I’m impressed! Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through. Inspired by an Italian dish that’s typically cooked rice stuffed with cheese and fried, only my version is healthier and veganized! Did you know this cruciferous veg can be made into rice? I also only cooked them in the oven rather then stove top and oven, and they browned up perfectly! totally loving these ;-) I have NEVER had anything like this before, very unique! I wonder how you made the rice, did you put the cauliflower in the food processor first before cooking it? LOVE that cauliflower rice works here, and fingers crossed that gluten-free panko works just as well as regular. Turned out perfect! <3 <3, Ha! You will not be subscribed to our newsletter list. Carefully form into balls by resting the arancini in your palm and using your other hand’s fingers to gently roll until a ball is formed. I am clearly on a Mbaker kick recently. Recipes that are both vegan and gastroparesis-friendly are hard to find and this looks delicious! Spoiler alert: It totally worked. <3 :-). Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. Let me know if you give it a try. I think they would be great without sauce along with an arugula salad. With my food allergies there are so few recipes out there that I can use without making extensive changes to them. You never let me down! Just made this! The consistency and flavours are excellent. Ironically I had this for the first time at a company event this past Monday. Thumbs up. These are such a great recipe! The only drawback is that now he is going to want them every time I make pasta for dinner! Cheers, friends! At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) for 5 minutes, with a lid on, stirring frequently. Tomorrow your vegan ramen!! Ah, thanks Kathryn! I used only 12 oz of frozen cauliflower and nov vegan cheese while leaving the rest of the recipe exactly the same (measurements and all) and it was very good! Ah, yay! It was so time consuming to make all the ingredients, then follow the recipe. Let me know how it goes, Leah. I also didn’t have any dried tomatoes, so I roasted some fresh ones in the oven with some liquid smoke. Can these be frozen for storage after step 10? In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as … Let me know how it goes, Nicole! Reheated well for lunch today too. The only changes I made were to omit the oregano (because I didn’t have it) and use drained, oil packed sun dried tomatoes because that’s what I had. They probably made my dough too wet, so I threw in a tad more Panko. The flavor in this 10-ingredient dish comes from vegan parmesan cheese (my trusty kitchen companion), sun-dried tomatoes*, fresh basil, and garlic. Sneaky vegetable placement for the win. I eat low fat so I thought steaming it saved a few grams of fat. Made this tonight and it was DELICIOUS!! There should be 13-14 total (amount as original recipe is written // adjust if altering batch size). You can also subscribe without commenting. The bag is 4 cups and I squeezed most of the water out after I steamed in the microwave. turned out amazing! Looks super simple, and delicious! Will try with cauliflower next time. Arancini Vegetarian Recipes. What an awesome recipe! I’m a pretty big fan of risotto arancini, but I would be willing to give this a try because you make it look so good. Arancini Leite's Culinaria. xx Sydney. Need help? This is SO clever! Super easy to top it off! Follow this recipe on how to make cauliflower rice!