Arancini di farina d’avena (Vegan Oat Groats Arancini)
Print

Arancini di farina d’avena (Vegan Oat Groats Arancini)

Recipe by Miriam Groot
Servings
+
–

2

servings
Prep time

5

minutes
Cooking time

45

minutes
Total time

50

minutes

Ingredients

  • 2 Tbsp olive oil 

  • 1 shallot, chopped 

  • 1 clove garlic, finely chopped 

  • 1 sprig of thyme 

  • 250 g mixed mushrooms, roughly chopped 

  • 125 g oat groats 

  • 400 ml vegetable stock 

  • 50 ml vegan white wine 

  • 30 g grated vegan cheese (optional) 

  • 1 tsp lemon zest 

  • Freshly ground salt and pepper 

  • 80 g breadcrumbs 

  • Vegetable oil, for frying 

Directions

  • Heat the olive oil in a large pan and sauté the shallot and garlic. Add the leaves stripped from the thyme sprig and the mushrooms and fry for 5 minutes.
  • Add the oat groats to the same pan and cook for 3 more minutes.
  • Add half of the vegetable stock and stir well. Once the stock has been absorbed, add the wine and more stock as needed in small parts, ensuring it is all absorbed before adding more. Keep stirring. After 30 minutes, the oat groats should be cooked through.
  • Stir in the grated vegan cheese, if desired.
  • Season with the lemon zest and freshly ground salt and pepper. Allow to cool.
  • Form 12 to 15 balls and roll them in the breadcrumbs.
  • Add the vegetable oil to a deep-fat fryer or a pan and heat to 180° Fry the balls for 3 to 4 minutes, until golden brown.
  • Drain the arancini on a kitchen towel and serve immediately.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.