Heat vegetable broth in a small pot over low heat and keep warm. Melt butter in a separate large pot over a medium-high heat, then add onion and pumpkin and cook, stirring frequently, until pumpkin is just tender (~7 to 10 mins).
Add garlic and cook another 1 to 2 mins, until fragrant. Stir in rice and sauté, stirring frequently, for 5 to 7 mins, until rice is slightly toasted. Season with rosemary, thyme, pumpkin spice, salt and nutmeg, stirring to ensure rice and pumpkin are coated in the seasonings.
Pour in wine and continue to stir until evaporated (~3 to 5 mins). Using 1 cup at a time, pour in warm broth, continuing to stir until absorbed. Doing so releases the starches in the rice creating a creamy texture. Add another cup of broth while continuing to stir. Repeat until rice is tender and creamy, and broth is gone. I usually only need 3 cups, but I like to have ½ cup extra just in case.
Off the heat, add vegan parmesan cheese and stir until melted. Taste and adjust salt if necessary. Bring to room temperature, cover and transfer to a refrigerator for at least 3 hours, preferably overnight.
The rice mixture should be quite dense and well stuck together. Transfer to a large bowl with ½ cup panko breadcrumbs, mozzarella shreds and prepared vegan eggs. Mix to thoroughly combine ingredients. Place remaining breadcrumbs in a large hollow dish and season with salt, mixing to combine.
Using an ice cream scoop or measuring cup, scoop ~¼ cup of rice mixture (for smaller arancini balls, use ~2 tbsp) and shape into a ball. Roll into panko breadcrumbs, pressing to ensure fully coated. Repeat until all the balls are coated in breadcrumbs.
Meanwhile, heat ~2 inches of oil in a saucepan over medium-high heat. Check oil is hot enough by tossing in a breadcrumb - it should start sizzling immediately. Fry arancini balls in batches, turning every 1 to 2 mins to ensure they cook evenly (~5 to 7 mins), until they’re golden brown and crispy. Transfer to a paper-towel lined plate and repeat with remaining balls.
Serve immediately with a side of marinara sauce and/or pesto, and a healthy sprinkle of vegan parmesan and parsley.
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