A flavorful fusion of savory, cheesy, and autumnal notes comes together in these unexpectedly delightful rice balls.
Pumpkin Sage Rice Balls [Vegan]Vegan Pumpkin Sage Rice Balls Ingredients: Cooked rice, 1 cup; canned pumpkin puree, 1/2 cup; vegan sage leaf, 1 tsp; nutritional yeast, 1 tsp; olive oil, 2 tbsp; salt, to taste.Crisp Autumn Bites: Vegan Pumpkin Sage Rice BallsNutritional InformationPumpkin Sage Rice Balls - A Delicious Vegan RecipePure Plant-Based Comfort Food
Pumpkin Sage Rice Balls [Vegan]
Vegan Pumpkin Sage Rice Balls Ingredients: Cooked rice, 1 cup; canned pumpkin puree, 1/2 cup; vegan sage leaf, 1 tsp; nutritional yeast, 1 tsp; olive oil, 2 tbsp; salt, to taste.
- 2.5 cups cooked white rice
- Generous 3/4 cup pumpkin puree
- 2 tablespoons nutritional yeast
- 1-2 tablespoons vegan parmesan
- 2-3 tablespoon fresh sage, minced
- 3/4 cup vegan mozzarella
- 1/2 teaspoon cinnamon
- 1 cup flour
- 1 cup panko breadcrumbs
- Vegetable oil, to deep-fry
- 1 clove garlic, minced
- 1/2 scallion minced
- 1 teaspoon sea salt
Crisp Autumn Bites: Vegan Pumpkin Sage Rice Balls
- Combining 1/2 cup of flour with a blend of savory ingredients – including dried sage, nutty vegan Parmesan, cheesy nutritional yeast, and warm cinnamon – creates the harmonious foundation for making rice balls.
- After combining the pumpkin, minced garlic, and onion, gently fold the mixture into the cooled rice to ensure an even distribution of flavors. Do not mash the rice.
- Heat a substantial quantity of oil in a deep pot over extremely high heat settings.
- Prepare two distinct containers: one holding the breadcrumbs, and another filled with 1/2 cup of flour. Wrap the dough around the vegan mozzarella, forming a cohesive sphere that showcases its creamy filling. Gently dust the surface of the food with a thin layer of flour, taking care not to overdo it, before setting it aside to await frying.
- Once the oil reaches 350°F, carefully introduce each ball individually to the fryer basket. Cook the cutlets for approximately one minute per side, carefully rotating them to ensure a uniform golden brown colour develops across their entire surface.
- Cautiously extract the cooled balls from the oil, then permit them to drip-dry on a wire rack situated atop a layer of absorbent paper towels. Let the cooked rice cool before shaping them into balls. Savor the aroma of your dish by serving it warm, and finish it off with a sprinkle of vibrant, freshly chopped sage leaves.
Nutritional Information
Nutritional Breakdown: 1,697 calories, 221g carbohydrates, 27g fat, 40g protein, 940mg sodium, and 6g sugar.
Nutrition details do not account for oil used during cooking procedures.
