Baked Sweet Potato Arancini (Italian Rice Balls) Vegan
- Sweet Potato Filling
- 1/2 cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large sweet potato (12-16 oz)
- Risotto Coating
- 1/4 chopped onion
- 2 garlic cloves
- 2 cups arborio rice (dry)
- 1 cup white wine
- 6 cups vegetable broth
- 1 cup seasoned bread crumbs
- Filling:
- Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
- Meanwhile, combine all other filling ingredients in a food processor until smooth.
- Stir together well.
- Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
- Place in freezer to cool to make them easier to handle.
- Risotto:
- Saute onion in large saucepan until tender. Add garlic.
- Add the dry rice and stir constantly for 2 minutes.
- Add the white wine stir until absorbed.
- Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
- Assembly:
- Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
- Can be frozen at this point.
- Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
- Serve with marinara sauce.
filling, cashews, nutritional yeast, braggs, olive oil, onion powder, garlic powder, sweet potato, onion, garlic, arborio rice, white wine, vegetable broth, bread crumbs
Taken from www.food.com/recipe/baked-sweet-potato-arancini-italian-rice-balls-vegan-451017 (may not work)