How to make Vegan Lentil Bolognese Arancini

Step 1

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

Step 2

Then, drain and rinse the canned lentils. View Recipe

Step 3

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. View Recipe

Step 4

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

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Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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. View Recipe

Step 11

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

Step 12

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

Step 13

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