Fall

6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}

August 20, 2017
Photo by Alannah | Kale Mary
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

  • Serves 4
Ingredients
  • For the balls
  • 2 cups brown rice, cooked
  • 1 can chickpeas, drained and rinsed
  • 1 cup baby spinach, washed and dried
  • 2 teaspoons gluten-free soy sauce
  • 1 thumb-sized piece of ginger, grated
  • 1 teaspoon garlic powder
  • For the sauce
  • 1/2 cup mirin
  • 1/2 cup gluten-free soy sauce
  • 1/2 cup filtered water
  • 3 tablespoons coconut sugar
  • 1 thumb-sized piece of ginger, grated
In This Recipe
Directions
  1. Blitz all the ingredients for the balls in a food processor until combined, being careful not to over-process (you still want some texture).
  2. Put them in the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
  3. While the balls are in the airfryer, add all of the sauce ingredients to a shallow pan over a medium heat. Cook until coconut sugar has dissolved and sauce becomes slightly thicker.
  4. Serve balls over a bed of fresh baby spinach and drizzle with the freshly made teriyaki sauce.

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  • Valerie Gutchen Arnade
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  • Alannah | Kale Mary
    Alannah | Kale Mary
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