Spiced Pumpkin Arancini My Vegan Fall Appetizer Secret

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 medium yellow onion, finely chopped (about 1 cup, 150g)
• 2 cloves garlic, minced (about 2 tsp, 6g)
• 1 cup Arborio rice (200g)
• ½ cup dry white wine (like Sauvignon Blanc) (120 ml) - Optional
• 4 cups vegetable broth, heated (950 ml)
• 1 cup pumpkin puree (not pumpkin pie filling!) (245g)
• 2 tbsp nutritional yeast (10g)
• 1 tbsp fresh sage, finely chopped (3g)
• ½ tsp ground nutmeg (1g)
• ¼ tsp ground cinnamon (0.5g)
• Salt and freshly ground black pepper to taste
• ½ cup all-purpose flour (60g)
• 1 cup unsweetened plant-based milk (240 ml)
• 1 ½ cups panko breadcrumbs (75g)
• 1 cup fresh or frozen cranberries (100g)
• ½ cup chopped walnuts (50g)
• ¼ cup maple syrup (60ml)
• 2 tbsp orange juice (30 ml)
• 1 tbsp orange zest (3g)
• Pinch of salt
• Vegetable oil, for frying (about 4 cups/950ml)