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Vegan Leek and Pea Aranchini Recipe
St. David’s day is round the corner and as a celebration to that, I am sharing this recipe of leek in collaboration with British Leeks. This recipe has been curated by them and has twist added by me. St David’s day is celebrated in Wales and the festivities includes eating leek based food. This “Vegan Leek and Pea Aranchini” is a great snack (or a meal), and if you a leek lover, you gotta love this.
I was little unfamiliar with leeks till I moved to UK and in UK leeks are so common in many recipes, leek soup being the most common of the lot. So what is leek?
Leeks are a member of the allium family, however have their own distinct flavour – quite strong when raw (only very young leeks can be eaten this way) however, once cooked, very gentle and delicate, like a mild onion possessing hint of sweetness.
This recipe which I am sharing is a Vegan one, which means people with special dietary requirements can also enjoy it to the fullest. The recipe is divided into two parts, one is making risotto and second part is making the balls. I have also included recipe of the dip / chutney to go with it, however do not feel restricted to use only this dip, use any other dip which you may like, as per your own taste buds.
The whole process takes less than 45 mins, and the beauty of this recipe is that you can try multiple variants of this by using varied ingredients. Think how you can adapt this recipe to make it even more fun and delicious. How about putting something exciting in the core of these balls, and each balls have something other, so when you eat, its a surprise.
Let me share now the step by step and easy to follow recipe of this Vegan Leek and Pea Aranchini
Begin by frying the leek and garlic together in a little olive oil. Once the leek is translucent add the rice and stir until it has been coated with oil. At this point add the wine and cook until wine has been absorbed. Now add vegetable stock and repeat this process.
Once the rice has become soft, but retains a little bite, add the peas and cook for a few more minutes longer. Stir a little oil and parmesan and remove from the heat.
Put the lid on and allow it to stand for 2-3 minutes.
Part two – make the Aranchini balls
Preheat the oven to 180ºC. Place the breadcrumbs evenly on a baking tray and bake for around 5 minutes to toast
Place the flour and oat milk into separate dishes in preparation. Roll the leftover risotto into balls. Coat the balls one by one in the flour, then the oat milk and then roll them in the toasted breadcrumbs. Repeat this process and make all the balls.
Now in a non-stick pan, fry these balls using olive oil. Keep an eye on the arancini in the pan, turning when golden brown. Once cooked add them to a place on top of kitchen roll to soak up any excess oil
For the dip
Simply pop all of the ingredients into a food processor and blend until smooth, top up with salt and pepper as per taste.
For binding of balls you can use boiled potatoes.
Fry the balls on medium heat.
You can vary content of Leek and add other ingredients in the risotto to suit your taste (you can add shredded chicken or fish if you a non-vegetarian).