Baked Pea Arancini with Tomato Sauce
- 55 min
- ≈ €1.57
- 2 servings
- Easy
frozen peas, white rice, and wholegrain bread: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
- soy
- gluten
Equipment
- stove
- oven
Prepare
Bring the rice
Bring the rice, stock powder and tap water to the boil. Cover and cook gently for 15 minutes, stir in the peas and cook for 3 more minutes until soft and sticky.
Cook
Stir in the nutritional yeast
Stir in the nutritional yeast, spread the rice on a plate and cool for 20 minutes. It should be just warm and easy to shape.
Whisk the cornstarch and soy milk until smooth
Whisk the cornstarch and soy milk until smooth; Crumble the bread finely into a separate dish Shape the rice into 10 firm balls.
Preheat the oven to 210°C
Preheat the oven to 210°C. Dip each ball in the starch mixture, then coat in crumbs.
Drizzle with oil and bake for 22–24 minutes
Drizzle with oil and bake for 22–24 minutes, turning carefully halfway through.
Finely dice the onion and chop the garlic
Finely dice the onion and chop the garlic. Heat the remaining oil in a small saucepan, soften both for 4 minutes, add the passata and simmer gently for 8 minutes.
Finish
Serve crisp
Spoon the tomato sauce onto a plate for each serving and set the hot arancini on top. Serve immediately so the crust stays crisp.
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