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Vegan Arancini Balls with Pumpkin and Sage

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Vegan Arancini Balls with Pumpkin and Sage are crispy, golden bites filled with creamy pumpkin risotto and fragrant sage. They’re comforting, flavorful, and perfect as appetizers, snacks, or a festive centerpiece dish.

Ingredients

14 oz fresh pumpkin, cubed (approx. 400 g)

1 TBS olive oil

1/2 tsp sea salt

1/4 cup vegan white wine (60 ml)

1 cup risotto rice (approx. 8 oz, 250 g)

2 shallots, finely chopped

2 garlic cloves, crushed

1 TBS vegan butter

2.5 cups vegetable stock (600 ml)

2 TBS fresh sage, chopped

1 cup breadcrumbs (approx. 100 g)

3 cups vegetable oil for frying (750 ml)

Instructions

  1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil and sea salt, then roast for 25 minutes until tender. Mash into a smooth purée.
  2. In a saucepan, melt vegan butter. Add shallots and garlic, cooking until softened.
  3. Stir in risotto rice, toasting lightly for 1 minute, then deglaze with vegan white wine.
  4. Gradually add vegetable stock, stirring often, until rice is creamy and cooked (18–20 minutes).
  5. Stir in pumpkin purée and chopped sage. Let risotto cool completely.
  6. Shape cooled risotto into golf ball–sized portions. Roll each in breadcrumbs.
  7. Heat vegetable oil to 350°F (175°C). Fry balls in batches 3–4 minutes until golden and crispy. Drain on paper towels.
  8. Serve hot with dipping sauces of choice.

Notes

Stuff with vegan cheese cubes for a melty center.

Roll in seasoned breadcrumbs with paprika or nutritional yeast for extra flavor.

Bake instead of fry at 400°F (200°C) for 20–25 minutes for a lighter version.

Ensure risotto is fully cooled before shaping to help the balls hold together.

Freeze after frying or before frying for make-ahead convenience.

Nutrition

Find it online: https://justsosavory.com/vegan-arancini-balls-with-pumpkin-and-sage/