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

By Alannah | Kale Mary
August 20, 2017
2 Comments
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 4

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.

More Great Recipes:
Bean|Grains|Vegetable|Entree|Fall|Spring|Summer|Vegetarian|Vegan|Gluten-Free