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

August 20, 2017
3 Ratings
Photo by Alannah | Kale Mary
  • Serves 4
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

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

2 Reviews

Valerie G. January 2, 2018
Is there a way to cook this without an air fryer. A conventional method?
Alannah |. January 3, 2018
Hi Valerie, you can cook them in the oven, as you would normally cook vegan patties. I would suggest turning them half way through the cooking time. See how they are after 15 minutes at 180 degrees Celsius.