With so many dietary restrictions, the last thing I want on a plate is carrot sticks and lettuce leaves, but lately I’ve been craving more fresh, uncooked food. I’ve found myself swapping beds of white rice for beds of fresh baby spinach. Who am I?
These green vegan balls have been doing the rounds in my household. They’re very simple to make and only require six ingredients – ingredients that are staples in all kitchens let alone vegan kitchens: chickpeas, brown rice, baby spinach, soy sauce, garlic and ginger. It’s also another vegan airfryer recipe! But don’t worry if you don’t have one – you can cook them in the oven or on the stove, as you would normally cook vegan meatballs or patties.
This sauce definitely makes the dish. I often marinate some tofu in it or add it to a simple stir fry.
Lastly, how cute is this plate?! I made it in my first term of pottery.
6-ingredient green vegan balls with quick teriyaki sauce
serves 4
For the balls
2 cups brown rice, cooked
1 can chickpeas, drained and rinsed
1 cup baby spinach, washed and dried
2 tsp gluten-free soy sauce
1 thumb-sized piece of ginger, grated
1 tsp garlic powder
For the sauce
1/2 cup mirin
1/2 cup gluten-free soy sauce
1/2 cup filtered water
3 tbsp coconut sugar
1 thumb-sized piece of ginger, grated
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.
Kale Mary 