Arancini are a staple rice balls recipe from Italy, Sicily. We both grew up on these delicious snacks, Marta in particular as her family is from Sicily. Today, we show you how to turn the classic bolognese ragù rice balls vegan, with our Vegan Lentil Bolognese Arancini recipe. You are going to love it!
We wanted these rice balls to be as traditional as possible, but much healthier and diet-friendly. So we turned the classic Italian bolognese ragù vegan, and we ditched the eggs and the dairy.
Therefore, our recipe is dairy-free, egg-free and vegan. It's not gluten-free but if you want to make it so, check out our gluten-free seafood rice balls recipe and see how we made the arancini crust gluten-free.
The two secrets to this recipe are the vegan lentil bolognese ragù, and the flavourful saffron risotto cooked al-dente.
Bolognese ragù is prepared with a mix of fatty pork and beef mince, first sautéed with some greens and then slow-cooked in wine and water over many hours. To make it vegan, we used lentils instead of meat and reduced the cooking time accordingly. If you don't know what al-dente risotto means, basically it's a technique to cook Italian risotto properly. We'll show you how to do it in the steps below.
These vegan rice balls are good. Like, so good that we finished a full tray in a day. Luckily for us, they are also darn healthy! A portion has only 168 calories, 4% RDI for fats and 10% RDI for carbs. Have fun making these and enjoy them while they last!