'Cheesy' Arancini Balls

GF, DF and RSF - serves 4

Ingredients:

  • 1 cup of quinoa rinsed

  • 2 cups of vegetable stock

  • 2 cups diced pumpkin

  • 1/4 cup nutrtional yeast

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1 tsp dijon mustard

  • 1/3 cup almond milk

  • 2 cups quinoa flakes

  • 1 tbsp dried rosemary

  • Salt and pepper

Method:

  1. In a saucepan add your quinoa and vegetable stock and cook for around 15 minutes until fluffy.

  2. While this cooks steam your pumpkin.

  3. Once pumpkin is done, add to a blender along with the nutritional yeast, garlic and onion powder, dijon mustard, almond milk and a pinch of salt and pepper. Blitz until smooth and creamy.

  4. Take out 1/4 of the pumpkin mixture and set aside for dipping sauce.

  5. Stir through cooked quiona.

  6. Add the quinoa flakes to a bowl with the rosemary and a good pinch of salt and pepper.

  7. Get a spoonful of the pumpkin mixture and roll into a ball, roll in the quiona flakes and place on a plate. Repeat until all the mixture is done.

  8. Add 2 tbsp of coconut oil into a heated frypan, add the balls and cook until all sides are nice and golden.

Serve with a fresh rocket, cucumber and tomato salad

Emma CathieComment