VEGAN ARANCINI
These golden balls are literally named for the Italian word for ‘orange’.
This recipe uses the easiest sun-dried tomato risotto ever, filled with melted vegan cheese and a meaty, mushroomy vegan ragù. Arancini are a staple of Sicilian street food and once you roll them up into balls and deep fry them until they’re a beautiful gold-orange hue, you’ll recognise why the word arancini quite literally is from the Italian word for ‘orange’. If you love vegan Italian food, try this arancini recipe that I used to teach at my Italian vegan cooking class.. or save yourself the prep work and simply come to Italy with me on a vegan getaway. Details below!
I’ve hosted life changing vegan tours with The Getaway Co since 2022 and this time.. we’re going to Italy for PASTA LA VISTA!
Join the vegan and veg-curious crew for an entirely plant based adventure in Tuscany. We’re off to holiday in rolling hills, rosemary lined gardens, twinkling fireflies, adorable cats and sunsets from May 30 to June 6, 2026!
For The Getaway Co’s 7th vegan Tuscany trip, we will call the enchanting Pensione Vignamaggio our home away from home. Throughout the week, we will wander through the countryside on a day of vegan wine tastings, bask in the kaleidoscopic beauty of Cinque Terre, pay a heartwarming visit to a local farm sanctuary and step back in time during a guided tour of historic Florence. And of course, we will gather for two fun vegan cooking experiences hosted by me!
Each morning we will rise to a bountiful breakfast, and each afternoon and evening we will feast on mouthwatering plant based versions of Italian classics lovingly prepared by our private vegan chef Gabriele Palloni, a true artist in the kitchen.
Take a look at our itinerary and then definitely book yourself in to experience la dolce vita with me in Tuscany in 2026.
Vegan Arancini
This recipe uses the easiest sun-dried tomato risotto ever, filled with melted vegan cheese and a meaty, mushroomy vegan ragù. Arancini are a staple of Sicilian street food and once you roll them up into balls and deep fry them until they’re a beautiful gold-orange hue, you’ll recognise why the word arancini quite literally is from the Italian word for ‘orange’.
Ingredients
- 375g arborio/risotto rice
- 750ml chicken style stock
- ½ onion, diced
- 90ml sun-dried tomato oil
- 1 tablespoon tomato paste
- 120g dairy free cheese (1 cup)
- ½ onion, diced
- 220g vegan mince
- 150g mushrooms, shredded
- 240ml tomato passata
- 1 large handful fresh basil
- pastella (2:3 mixture of flour and water)
- 120g dried seasoned breadcrumbs
Instructions
- In a large pot, add the sundried tomato oil and onion over medium-high heat for around 10 minutes to soften the onion. Pour in the chicken stock and tomato paste and bring to a boil.
- Dump in the rice (no washing!), stir vigorously and pop the lid on. Adjust the heat to make sure it continues to simmer and cook until the rice is cooked through (at least 15 minutes). Stir frequently, increasing the frequency towards the end of cooking. Stir through the extra sun-dried tomato pieces at the end.
- Spread the cooked rice over a large baking tray to cool. Sprinkle over the cheese and rest for at least an hour.
- Meanwhile, fry the onion for the filling in 2 tablespoons of olive oil for 10 minutes, then add the mushrooms and meat and cook until the meat is browned. Set aside to cool.
- To build the arancini, take a small amount of cold risotto and flatten it in your palm, then top with a heaped teaspoon of filling. Add more risotto on top and use your hands to squeeze firmly into a ball. Move to the fridge to firm up for another hour.
- Mix together 140g flour and 200ml water to form a pastella (a quick batter) in a small bowl and add the breadcrumbs to another. Dredge the balls in the pastella then toss in breadcrumbs.
- To cook, bring frying oil to temperature (175-185c) and cook the balls until golden brown on the outside (around 8 minutes). Alternatively, spray with oil and air fry for similar results! Serve with a fabulous sauce and enjoy.
