Earth Week Recipe: Vegan Red Lentil Arancini
Enjoy this delicious recipe inspired by Josh Fontaine from the Berkeley Dining team. Thanks for sharing with us, Josh!
Ingredients
Directions (Makes 12)
1. Combine vegetable stock, wine, and tomato juice. Bring to a simmer, then turn off heat. Reserve for risotto.
2. In a rondeau or kettle, melt vegan butter and saute onions and shallots until translucent.
3. Add lentils and rice, and toss to coat for another minute. Season with salt and pepper.
4. Add stock mixture, 1 quart at a time, stirring and reducing until absorbed.
5. Remove from heat and transfer to hotel pans to cool completely (1–2 days before service).
6. Once cold, fold in panko.
7. Using #30 scoop, make arancini balls and roll in flour. Knock off any excess.
8. Fry in 325F for 1 minute, 45 seconds (8–10 balls per basket). Do not overload or shake while frying. Season
with salt after frying.
9. Hold on sheet tray lined with parchment paper at room temperature.
DIET FACTORS: Vegan, Vegetarian
ALLERGENS: Wheat, Soy, Gluten, Alcohol
