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Vegan Quinoa Arancini

Smoked Salmon and Asparagus Pizza
  • Prep Time: 20m
  • Cook Time: 45m
  • Total Time: 1h 5m

Ingredients

Balls

  • 1 packed cup cooked quinoa
  • 1 clove garlic minced
  • 1 & 1/2 tsp dried Italian herbs
  • 1 tablespoon nutritional yeast
  • 1 tablespoon ORGRAN Crispi Premium Breadcrumbs
  • 1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp water – leave for 5mins to thicken)
  • Salt & pepper to taste

Coating

  • 1 tablespoon nutritional yeast
  • 1 tablespoon ORGRAN Crispi Premium Breadcrumbs
  • Mix in a bowl
  • Spicy Tomato Sauce
  • 1 x 400g can Diced Tomatoes with Basil & Oregano No Added Salt
  • 1 clove garlic minced
  • Hot sauce to taste
  • 1/4 teaspoon granulated stevia to balance the acidity
  • Salt & pepper to taste
  • Cook on low for 15mins until thickened

Method

  1. Once flax egg has thickened mix all ingredients in a bowl. Should stick together when pressed.
  2. Using a Tablespoon scoop, roll into balls and roll gently in coating.
  3. Place on a baking paper lined oven tray and bake for 30mins at 180C/350F until lightly browned.
  4. Spray with coconut oil if desired.
  5. Once lightly browned remove from the oven and serve with zucchini noodles and serve the the tomato sauce.