In a medium saucepan, melt the vegan butter then add the saffron and water. Season with salt and vegetable stock and bring to a boil. Add the rice, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat, transfer the rice to a large dish and spread it evenly. Let the rice cool to room temperature.

Preheat your oven to 200°C (400°F).

Grease the bottom of a 20 cm (8inch) squared or round tray with olive oil, then sprinkle over half of the breadcrumbs.

Take a bit over ½ the amount of the cooled rice and flatten it to the pan and its sides to create an even layer to sandwich the Arancini filling in.

Spread the vegan Bolognese on the bottom of the rice layer, add frozen peas, vegan mozzarella and vegan grated cheese.

Cover with remaining cooked rice, one handful at the time, making sure to evenly cover the filling, as if you were to make a pie.

Gently press the rice to achieve a firm bake. Sprinkle the top with the remaining breadcrumbs and drizzle with some extra olive oil.

Bake in the preheated oven for 30-35 minutes, or until golden and crispy.

Serve the vegan arancini warm or at room temperature, with a side of a fresh salad. This bake is perfect as an appetizer, snack or main dish.