Sun-dried Tomato & Basil Arancini (Vegan

• Vegetarian

• Produce

  • 3 tbsp Basil, fresh
  • 4 cloves Garlic
  • 2 tsp Oregano, dried
  • 1/2 cup Sun dried tomatoes

• Refrigerated

  • 1 Flax egg

• Condiments

  • 1 cup Favorite marinara sauce

• Pasta & Grains

  • 3 cups Cauliflower rice

• Baking & Spices

  • 1/4 tsp Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 11/16 cup Panko bread crumb

• Dairy

  • 9/16 cup Parmesan, Vegan

Found on minimalistbaker.com

Ingredients

• 3 cups cauliflower rice (~ 1 small head cauliflower)
• 4 cloves garlic, minced (2 Tbsp, 12 g)
• 2 Tbsp (30 ml) olive oil, divided plus more for sautéing
• 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water)
• 1/2 cup (55 g) sun-dried tomatoes, chopped
• 3 Tbsp (10 g) fresh basil, chopped (or 1 Tbsp dried basil), plus more for serving
• 2 tsp dried oregano
• 1/2 cup (40 g) vegan parmesan cheese
• 1/2 cup (34 g) panko bread crumbs
• 1/4 tsp each sea salt and black pepper, plus more to taste
• 3 Tbsp (13 g) panko bread crumbs
• 1 Tbsp (5 g) vegan parmesan cheese
• 1 cup (256 g) favorite marinara sauce

Directions

• Preheat oven to 375 degrees F and line a baking sheet with foil.
• In a large skillet over medium heat, sauté cauliflower rice and garlic in 1 Tbsp olive oil for 5 minutes, with a lid on, stirring frequently. Set aside.
• Add flax egg to blender or food processor. Wait 5 minutes.
• Add sun-dried tomatoes, basil, oregano, vegan parmesan cheese, and panko bread crumbs, and pulse/mix to combine.
• Add cauliflower rice to food processor or blender, along with salt and pepper and remaining 1 Tbsp olive oil. Pulse/mix a few more times and then transfer to a mixing bowl to avoid getting the mixture too paste-like.
• Taste and adjust seasonings as needed. Add more bread crumbs and/or vegan parmesan cheese if the mixture feels too wet. It should be moldable when squeezed together.
• Transfer mixture to refrigerator to chill for 30 minutes, or freezer for 15 minutes. At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. Set aside.
• Once chilled, use a Tablespoon or cookie scoop (I like this one from Amazon) to scoop out rounded Tablespoon amounts of the arancini mixture.
• Carefully form into balls by resting the arancini in your palm and using your other hands fingers to gently roll until a ball is formed. They are fragile, so work carefully. There should be 13-14 total.
• Coat arancini one at a time in the panko-vegan parmesan mixture, then set aside on a baking sheet.
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil and brown 6-7 arancini at a time for 4-5 minutes total, rolling with a spoon or fork to brown on all sides. Turn down heat if browning too quickly.
• Once all are browned, place back on a baking sheet and bake in a 375 degree F for 15-20 minutes. In the meantime, prepare/heat sauce (optional) and any other desired toppings or sides.
• Let arancini cool for 5 minutes, then serve with marinara and additional vegan parmesan cheese. These are best eaten with a fork as they are tender.
• Leftovers keep for 2-3 days in the refrigerator, though best when fresh. Reheat in the microwave or in a 375 F degree oven until warmed through.

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