“Arancini are breaded and fried rice balls, a typical Sicilian street food,” says Tara Punzone, owner of Pura Vita, the first entirely plant-based Italian restaurant in the U.S.
Punzone, who has been vegan since she was 13, grew up in an Italian family where the traditional foods from generational recipes were part of everyday meals. She wanted to keep those tastes and flavors which meant creating vegan alternatives for such dishes as lasagna and ziti that would please her family.
It meant creating plant-based cheeses and creams to substitute for such food items as mozzarella and ricotta, to obtain their texture and richness. It took a lot of trial and error, but success was watching family members enjoy what she cooked.
Now Punzone shares her recipes in her recently released cookbook “Vegana Italiana: Traditional Italian the Plant-Based Way; A Vegan Cookbook” with Gene Stone
Arancini
This recipe serves 6 To 8 and makes approximately 4 dozen Arancini.
“Normally, arancini are served as a snack or an appetizer, and in Sicily you can find people selling them out of carts everywhere,” she continues in her description of the dish. “You can make the risotto part of this recipe and eat it as risotto, but if you want more, why not try these amazing little treats? Stick the arancini in the fridge and reheat them in the oven at 350°F until the center is hot, about 15 minutes.”
- 1/4 cup, plus 2 teaspoons extra-virgin olive oil
- 2 tablespoons vegan salted butter
- 2 cups finely diced yellow onion
- 1 cup finely diced shallots
- 1 cup finely diced celery
- 2 tablespoons minced garlic
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt, plus
- 1 teaspoon to taste
- 2 cups carnaroli or Arborio rice
- 1 cup dry white wine
- 4 cups vegetable stock
- 1/3 cup lemon juice
- 1/2 cup Cashew Mozzarella (see below)
- 4 cups Cashew Cream (see below)
- 21/2 tablespoons egg replacer
- 4 cups panko breadcrumbs
- Avocado, grapeseed, or rice bran oil for frying
- Italian dipping sauce (your favorite brand)
Make the risotto: In a sauté pan, heat the olive oil and vegan butter over medium heat. Sauté the onion, shallots, celery, garlic, smoked paprika, and salt for 5 to 7 minutes, until the onion is translucent.
Add the rice and sauté for 2 to 3 minutes.
Add the wine and cook for 3 to 4 minutes, stirring constantly.
Slowly add the stock, 1 cup at a time, stirring constantly. Bring the rice to a low boil.
When the rice is fully cooked, remove it from the heat. Stir in the lemon juice and remaining 2 teaspoons of olive oil and mix well. Add salt to taste.
You can stop here if you just want to make risotto, a northern Italian specialty or make the arancini.
After the risotto has cooled, use a 2-ounce ice cream or dough scoop and divide the rice into little balls. If you don’t have a scoop, roll 1/4 cup of rice into balls with your hands.
Take 1/2 teaspoon of cashew mozzarella and insert it into the center of each rice ball. Using your hands, close up the rice balls neatly.
To make the batter, place the cashew cream in a bowl and add the egg replacer. Whip until thick.
Place the panko in a separate bowl. Dip each rice ball into the batter, letting the excess batter drip off.
Roll each ball in the panko, making sure to coat it all the way around. Set aside.
Add about an inch of the frying oil to a large frying pan.
Heat the oil to 360° to 375°F. Use a deep-fry thermometer to make sure the oil is hot enough.
Fry a few rice balls at a time. Do not crowd the pan. Make sure the balls do not touch, so they don’t stick together. Fry for approximately 3 minutes, or until golden brown and crispy.
Remove the balls from the oil and place them on paper towels to drain.
Cashew Mozzarella
Makes Approximately 7 Cups
“You should adjust the amount of tapioca you use depending on which dish you plan to use the mozzarella in,” says Punzone offering a tip in the introduction to this recipe. “For example, if you plan to use the mozzarella melted or soft, use about 1/4 cup tapioca. If you plan to make a caprese salad, you will want the cheese to be firmer.”
- 2 cups raw, unsalted cashews
- 1 quart filtered water
- 1/4 cup nutritional yeast
- 2 tablespoons, plus 2 teaspoons apple cider vinegar
- 2 tablespoons sea salt
- 2 teaspoons garlic powder
- 2 tablespoons refined coconut oil
- 1/2 cup tapioca starch
Soak the cashews in water for a minimum of 4 hours. Drain and rinse well before using.
Add the cashews, water, yeast, vinegar, salt, garlic powder, and coconut oil to the jar of a blender or food processor. Blend until smooth.
Pour the mixture into a saucepan.
Stir in the tapioca. Cook over low heat, stirring until completely combined. Reduce the heat so the cheese is at a low boil and cook for 8 to 10 minutes. The cheese should have a very thick consistency (you should have a hard time stirring it).
Remove from the heat and let cool.
Store in an airtight container in the refrigerator for up to 5 days.
Cashew Cream
“Cashew cream is the simplest way to make any vegan dish creamy; it will be a regular in your fridge,” says Punzone. “You can even use it in coffee instead of the store-bought chemical-filled alternatives.”
Makes 8 cups
- 4 cups raw, unsalted cashews
- 4 cups filtered water
- 1/4 teaspoon sea salt
Soak the cashews in water for a minimum of 4 hours. Drain and rinse them well.
Blend the cashews, water, and salt in a blender on high speed until completely smooth. Strain through a chinois or a nut milk bag if you have one, otherwise use as is.
Store in the refrigerator for up to 5 days.
Frittata
This recipe, which serves 4 to 6, is gluten-free.
“A frittata is such a funny thing,” says Punzone. “It’s basically an Italian version of an omelet, a dish that my family used to make to use up leftovers. Leftover pasta? Throw it in a frittata. Leftover vegetables? Throw them in a frittata. In fact, whatever’s left over, you just chop it up (or don’t chop it up) and throw it in. Super simple to make and delicious to eat! Nothing goes to waste.”
Frittata Base
- 2 cups chickpea flour
- 2 cups filtered water
- 1/4 cup extra- virgin olive oil,
- plus 1 tablespoon for the pan
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Frittata Mix
- 1/2 cup baby spinach, cut into thin ribbons
- 2 tablespoons Cashew Mozzarella (see recipe above)
- 1 tablespoon chopped cremini mushrooms
- 1/2 cup halved cherry tomatoes
- Extra- virgin olive oil for drizzling
- Maldon salt for garnish
- Freshly ground black pepper for garnish
- Basil leaves, torn, for garnish
Preheat the oven to 350°F.
In a medium bowl, combine the chickpea flour, water, 1/4 cup of the olive oil, the garlic, rosemary, salt, and pepper. Whisk together until smooth. Let sit for 30 minutes.
Add the remaining 1 tablespoon of olive oil to a 1.5 to 2 quart cast-iron skillet. Using a brush or paper towel, coat the bottom and sides of the skillet with oil. Place the empty pan in the oven for 10 minutes to get the pan nice and hot. Remove the pan from the oven.
Pour the frittata base into the pan. Add the baby spinach, cashew mozzarella, and mushrooms. It is okay if these ingredients sink through the frittata base.
Top with the cherry tomatoes and a drizzle of olive oil. Bake for 20 minutes, until the edges are golden-brown.
Once ready to serve, sprinkle
The above recipes are excerpted from VEGANA ITALIANA by Tara Punzone & Gene Stone. Copyright © 2025 by Tara Punzone & Gene Stone. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
