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

Name: 6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}
Yield: Serves 4
Ingredients: 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; 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

by: Alannah | Kale Mary

August 20, 2017

3 Ratings

Photo by Alannah | Kale Mary

Serves 4

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Author Notes

Tell us about your recipe. —Alannah | Kale Mary

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

Directions

Blitz all the ingredients for the balls in a food processor until combined, being careful not to over-process (you still want some texture).
Put them in the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
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.
Serve balls over a bed of fresh baby spinach and drizzle with the freshly made teriyaki sauce.

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2 Reviews

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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.