Baked Sweet Potato Arancini (italian Rice Balls) Vegan

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1/2 cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon braggs liquid aminos or 1 tablespoon soy sauce
• 1 teaspoon olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 large sweet potato (12-16 oz)
• 1/4 chopped onion
• 2 garlic cloves
• 2 cups arborio rice (dry)
• 1 cup wine
• 6 cups vegetable broth
• 1 cup seasoned bread crumbs

Recipe

• 1 filling:.
• 2 peel, chop and cook sweet potato in microwave until soft. about 6 minutes. mash until creamy.
• 3 meanwhile, combine all other filling ingredients in a food processor until smooth.
• 4 stir together well.
• 5 using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
• 6 place in freezer to cool to make them easier to handle.
• 7 risotto:.
• 8 saute onion in large saucepan until tender. add garlic.
• 9 add the dry rice and stir constantly for 2 minutes.
• 10 add the wine stir until absorbed.
• 11 add the broth 1/2 cup at a time. waiting until fully absorbed between each addition. the entire process takes about 15-20 minutes. season as desired.
• 12 assembly:.
• 13 take a frozen filling ball and wrap the risotto around it by rolling in your hands. then roll in breadcrumbs and place on parchment lined cookie sheet.
• 14 can be frozen at this point.
• 15 otherwise spritz with olive oil and bake at 400f for about 30 minutes.
• 16 serve with marinara sauce.