https://www.copymethat.com/r/wl9hq411il/vegan-arancini-with-pesto-and-mozzarella/
143947781
x0lxm59
wl9hq411il
2024-09-21 20:16:54
Vegan Arancini with Pesto and Mozzarella
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Ingredients
- 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)
Steps
Directions at schoolnightvegan.com
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