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Vegan Quinoa Arancini

Vegan Quinoa Arancini - Orgran


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Ingredients

  • Balls
  • 1 packed cup cooked quinoa
  • 1 clove garlic minced
  • 1 & 1/2 tsp dried Italian herbs
  • 1 tablespoon nutritional yeast
  • 1 tablespoon GF 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 GF 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

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