BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN
A delicious main course that is full of flavor, but minus the cheese, egg and frying pan! It is a bit messy to make, but you can make ahead and freeze. Sweet potato is enhanced with cashews and nutritional yeast to make a super savory (almost cheesy) flavor. Then it's wrapped in risotto and rolled in bread crumbs before baking. Yum!
Provided by Wish I Could Cook
Categories Yam/Sweet Potato
Time 1h10m
Yield 24 Rice Balls, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 290.6, Fat 5, SaturatedFat 1, Sodium 75.6, Carbohydrate 50, Fiber 2.6, Sugar 1.8, Protein 5.7
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