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Skillet of marinara sauce beside a batch of Sun-Dried Tomato & Basil Arancini
4.79 from 19 votes

Sun-Dried Tomato & Basil Arancini (Vegan)

10-ingredient vegan arancini with cauliflower rice, sun-dried tomatoes, and basil. Inspired by an Italian dish that's typically cooked rice stuffed with cheese and fried, only my version is healthier and veganized!
Author: Minimalist Baker
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 14 (arancini)
Category: Appetizer
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

ARANCINI

  • 3 cups cauliflower rice (1 small head cauliflower yields ~ 3 cups)
  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
  • 2 Tbsp olive oil (divided plus more for sautéing)
  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water as original recipe is written)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 3 Tbsp fresh basil (chopped // plus more for serving // or 1 Tbsp dried basil per 3 Tbsp fresh)
  • 2 tsp dried oregano
  • 1/2 cup vegan parmesan cheese
  • 1/2 cup panko bread crumbs*
  • 1/4 tsp each sea salt and black pepper (plus more to taste)

COATING

FOR SERVING optional

  • 1 cup favorite marinara sauce

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with foil.

  2. In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) for 5 minutes, with a lid on, stirring frequently. Set aside.

  3. Add flax egg to blender or food processor. Wait 5 minutes.
  4. Add sun-dried tomatoes, basil, oregano, vegan parmesan cheese, and panko bread crumbs, and pulse/mix to combine.

  5. Add cauliflower rice to food processor or blender, along with salt and pepper and remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size). Pulse/mix a few more times and then transfer to a mixing bowl to avoid getting the mixture too paste-like.

  6. Taste and adjust seasonings as needed. Add more bread crumbs and/or vegan parmesan cheese if the mixture feels too wet. It should be moldable when squeezed together.
  7. Transfer mixture to refrigerator to chill for 30 minutes, or freezer for 15 minutes. At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. Set aside.
  8. Once chilled, use a Tablespoon or cookie scoop (I like this one from Amazon) to scoop out rounded Tablespoon amounts of the arancini mixture.

  9. Carefully form into balls by resting the arancini in your palm and using your other hand's fingers to gently roll until a ball is formed. They are fragile, so work carefully. There should be 13-14 total (amount as original recipe is written // adjust if altering batch size).

  10. Coat arancini one at a time in the panko-vegan parmesan mixture, then set aside on a baking sheet.
  11. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil and brown 6-7 arancini at a time for 4-5 minutes total, rolling with a spoon or fork to brown on all sides. Turn down heat if browning too quickly.
  12. Once all are browned, place back on a baking sheet and bake in a 375-degree F (190 C) oven for 15-20 minutes. In the meantime, prepare/heat sauce (optional) and any other desired toppings or sides.
  13. Let arancini cool for 5 minutes, then serve with marinara and additional vegan parmesan cheese. These are best eaten with a fork as they are tender.
  14. Leftovers keep for 2-3 days in the refrigerator, though best when fresh. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

Notes

*Find gluten-free panko bread crumbs if you're GF.
*Inspired by Saveur.
*Nutrition information is a rough estimate calculated without additional sauce.

Nutrition Per Serving (1 of 14 arancini)