Thanksgiving is a time for cherished family traditions and delicious food. As a vegan, I always look for ways to veganize classic recipes, and one dish that has become a favorite in my household is Vegan Stuffed Italian Rice Balls. This recipe is a plant-based twist on my husband’s family recipe that was a staple on their Thanksgiving table for years. These savory and crispy rice balls are filled with a flavorful mixture of herbs, vegetables, and vegan cheese, making them a delightful addition to any holiday gathering. Let’s get cooking!
## Vegan Stuffed Italian Rice Balls
### Ingredients:
– 2 cups arborio rice
– 4 cups vegetable broth
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 bell pepper, finely diced
– 1 cup mushrooms, finely chopped
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup vegan mozzarella cheese, shredded
– 1 cup breadcrumbs
– 1 cup all-purpose flour
– 1 cup plant-based milk
– Oil for frying
### Instructions:
1. In a large saucepan, combine the arborio rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the broth is absorbed. Set aside to cool.
2. In a skillet, sauté the chopped onion, garlic, bell pepper, and mushrooms until softened, about 5-7 minutes. Add the dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
3. In a large mixing bowl, combine the cooked rice, sautéed vegetables, and vegan mozzarella cheese. Mix well to ensure the ingredients are evenly distributed.
4. Take a small handful of the rice mixture and shape it into a compact ball. Repeat this process until all the mixture is used, forming approximately 12-15 rice balls.
5. In three separate bowls, place the breadcrumbs, all-purpose flour, and plant-based milk.
6. Roll each rice ball in the flour, then dip it into the plant-based milk, and finally coat it in the breadcrumbs. Make sure each rice ball is thoroughly coated.
7. In a deep skillet, heat oil over medium heat. Carefully add the coated rice balls in batches, frying until golden and crispy on all sides, about 3-4 minutes per batch.
8. Once golden brown, remove the rice balls from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve the Vegan Stuffed Italian Rice Balls warm, garnished with fresh herbs or a side of marinara sauce for dipping. Enjoy the savory goodness of these plant-based delights with family and friends!
Transforming a beloved family recipe into a vegan-friendly version brings joy and connection to holiday meals. These Vegan Stuffed Italian Rice Balls are sure to impress even the most devoted omnivores with their delicious flavors and comforting textures. Make a batch for Thanksgiving or any celebration, and savor the memories created around the dinner table. Happy cooking and happy holidays!
