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RECIPE STORY

Vegan Lentil Bolognese Arancini

by

These oven-baked vegan rice balls are a healthier twist on the classic Italian arancini recipe.

It's a delicious combo of saffron risotto, low-fat lentil ragù, and crispy panko coating.

Health

Time

1h 45m

Cost

Nutrients

168 kcal

Carbs 31 grams

Sugars 2 grams

Total Fats 3 grams

Saturates 0 grams

Fibers 3 grams

Proteins 5 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten
  • Celery

Servings

12

Step 1Part 1

Blitz the onion, carrots, garlic, and celery in a food processor.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 1Part 2

Then, drain and rinse the canned lentils.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g

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Step 2

Sizzle the veggies with oil for 5 minutes. Then add the lentils, tomato passata, a bit of water, and cook the sauce covered for 15 minutes.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 3Part 1

Bring the vegetable stock to a soft boil in a pot.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 3Part 2

In a skillet, sizzle finely chopped onions with oil for 5 minutes. Then, add the rice and dry toast it for 5 minutes.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 4Part 1

Cover the rice with hot stock, simmer, and allow the broth to become absorbed before adding more. After 10 minutes stir in the saffron.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 4Part 2

Keep adding the broth and cooking the rice for 8 more minutes until it's firm to the bite and the stock has reduced.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 5Part 1

Now, transfer the risotto onto a tray, spread it flat, and leave it cool down in the fridge for 30 minutes.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 5Part 2

Meanwhile, soak the flaxseeds with the given water for 15 minutes.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 6Part 1

Spread a handful of risotto flat over your palm, top it with one teaspoon of lentils and wrap the rice around the filling, forming a ball.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 6Part 2

Next, dip the rice ball in the flax-egg and then coat it with breadcrumbs.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 7Part 1

Place the prepared arancini on a baking tray and bake them for 35 minutes at 220°C (430°F).

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
Step 7Part 2

Once crispy and golden, transfer the rice balls on a rack and serve warm.

Ingredients List

Risotto


Extra Virgin Olive Oil0.5tbsp
Brown Onions50g
Arborio Rice300g
Vegetable Stock1L
Saffron1pinch

Filling


Brown Onion25g
Carrots25g
Garlic Cloves1
Celery25g
Canned Brown Lentils180g
Extra Virgin Olive Oil0.5tbsp
Tomato Passata150g

Coating


Ground Flaxseeds20g
Water60mL
Panko Breadcrumbs100g
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