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How to make Vegan Lentil Bolognese Arancini



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.

Step 1Part 1

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

Step 1Part 2

Then, drain and rinse the canned lentils.

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.

Step 3Part 1

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

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.

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.

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.

Step 5Part 1

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

Step 5Part 2

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

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.

Step 6Part 2

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

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Step 7Part 1

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

Step 7Part 2

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

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