Vegan Arancini with Pesto and Mozzarella

schoolnightvegan.com

Karen Broadbent

subheading: For the Risotto:

1 l water ((boiling))

1.5 tablespoon bouillon powder ((make sure it's a vegan variety))

½ tablespoon olive oil

½ onion ((finely diced))

1 clove garlic ((finely diced or crushed))

215 g arborio rice

65 ml white wine ((vegan stuff obvi))

1 teaspoon lemon zest

1 tablespoon nutritional yeast

subheading: For the Pesto:

30 g fresh basil ((stalks and leaves))

30 g pine nuts ((toasted in a dry pan))

¼ teaspoon fine sea salt

1 tablespoon nutritional yeast flakes

2.5 tablespoon extra virgin olive oil

2 teaspoon lemon juice

1.5 tablespoon water

subheading: For the Vegan Mozzarella:

110 g silken tofu

70 ml oat milk

¼ teaspoon garlic powder

¼ teaspoon fine sea salt

25 g odourless coconut oil

2 tablespoon nutritional yeast

3 tablespoon tapioca starch

½ teaspoon apple cider vinegar

subheading: For the Coating:

3 tablespoon gram flour

1 tablespoon plain white flour

10 tablespoon plant milk

80 g breadcrumbs

¼ teaspoon fine sea salt

vegetable oil ((for frying))

Directions at schoolnightvegan.com

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