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Pumpkin & Mushroom Arancini

I honestly don’t think these need an introduction, but seriously, these are one of my proudest creations to date and you need these in your life ASAP!

I absolutely LOVE creating healthy & dietary friendly versions of my favourite foods/meals from back in the day. And these would have to be better than any arancini ball I’ve ever tasted (not biased at all, but just trust me on this).

INGREDIENTS (makes 12):

  • 2 cups cooked brown rice

  • 1 cup steamed pumpkin, mashed

  • 1/2 cup mushroom, finely chopped

  • 1 vegan egg (or regular egg)

  • 1/2 tsp paprika

  • 1/4 tsp chilli powder

  • 1/2 cup shredded vegan cheese (or regular cheese)

  • Salt and pepper, to taste

  • 1/2 cup gluten free bread crumbs, for coating

  • Olive oil spray


  1. Preheat your airfryer (or oven) to 180 degrees celsius.

  2. Combine the pumpkin and hemp blend, additional spices and salt and pepper. Then add in the cooked rice, pumpkin, mushroom, vegan egg and cheese and mix to combine well.

  3. In a separate small bowl place the bread crumbs. Roll rice/pumpkin mixture into 12 balls and toss in the bread crumbs to coat.

  4. Lightly spray with olive oil. Place a piece of baking paper in your airfryer and place arancini balls on top.

  5. Cook for 25-30 minutes (if cooking in an oven they may need longer), or until golden and crispy. Spray lightly again with oil half way through cooking to get them extra crispy!

Serve with salad and/or Napoletana sauce!


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