Make Vegan Arancini With Us – Arancini Recipe

Imogen and Edward, Co-founders of Wearth London, make vegan arancini balls. Inspired by our recent trip to Lake Maggiore in Italy, we decided to make some vegan arancini, perfect for the summer evenings we’ve been lucky enough to have recently. Arancini is a traditional Italian dish consisting of stuffed rice balls which are coated with bread crumbs and then deep fried. The good thing about the recipe we found is that not only is it a great vegan alternative, as traditional arancini has ragu (meta and tomato sauce) and mozzarella, it is also oven-baked, keeping the amount of oil used down to one table spoon in total for 12 delicious balls of savoury goodness! The recipe is from Piers Warren & Ella Bee Glendining’s new vegan recipe book, Vegan Cook and Gardener: Growing, Storing & Cooking Delicious Health Food All year Round. We like this book as not only does it have some great recipes, it is a wonderful guide on how to grow your own food and techniques on how to grow produce no matter what the season. Joanna Lumley is a big fan of the book saying, ‘the title of this lovely book really says it all; but what it cannot convey is the sheer joy of learning so much about the beautiful vegan cuisine available to us, and how easy it is to make sensational dishes which will delight everyone eager to eat well and healthily’. If you would like to find out more about the Vegan Cook and Gardner or purchase the book you can do so here. The cooking time in total was around an hour, this includes making the risotto, if you have any leftover risotto this is also a good option and would take around 30 minutes. It serves 4 as a starter, side dish or light lunch.

Preparation Time

10 minutes

Cooking Time

1 hour




Frying pan, chopping board, baking sheet, oven


1 tbsp light olive or sunflower oil

2 shallots

1 garlic clove

120g mushrooms

10 queen olives or 20 smaller ones

120g Arborio rice

1 glass white wine

½ tbsp soy sauce

300ml vegetable stock or bouillon

Handful fresh basil leaves

Salt and pepper

2 or 3 tbsp gram (chickpea flour)

2 or 3 tbsp plant milk (we used soy milk)

2 or 3 tbsp dried breadcrumbs


Step 1

Heat the oil in a large frying pan over a medium heat. Finely chop the shallots and fry gently for a few minutes until soft.

Step 2

Crush the garlic clove and add to pan.

Step 3

Slice the mushrooms thinly and the olives, add to the pan, and cook, stirring occasionally for a further 5 minutes.


Step 4

Stir in the rice and cook for a further 2 minutes.

Step 5

Add the wine and soy sauce and stir until absorbed (Try not to eat at this stage even if it does smell amazing!)

Step 6 & 7

Simmer gently, pouring in the stock a little at a time, adding more as it becomes absorbed, for around 20 minutes.

Stir in the chopped basil leaves. Season with salt and pepper.

Step 8 (Start here if you already have risotto)

Allow the risotto to cool completely, before forming the mixture into 12 balls using your hands or an ice cream scoop. Top Tip – We used our hands for this and had a bowl of water nearby as wet hands make it easier to mould the balls into a perfect

Step 9

Prepare a small plate with gram flour (plain flour will do), another with breadcrumbs, and a small bowl of plant milk.

Step 10

Take each ball, cover in the flour, dip in the milk, then coat with breadcrumbs. We used panko breadcrumbs which worked well.

Step 11

Place the balls on an oiled baking sheet (or use a reusable silicon baking mat like we did!) and bake in the oven at 200c for 20 minutes, turning once half-through. Alternatively they can be deep-fried or shallow-fried in a frying pan until golden brown.

Step 12

Try not to eat all at once, our batch lasted less than 5 minutes!


We’d like to thank Permaculture Magazine for sharing this recipe with us. Published quarterly, their green-focused magazine has a range of features including organic gardening, food and drink and renewable technology. You can subscribe to their latest editions here.

You can find the wooden chopping board we used here.