6-ingredient inexperienced vegan balls with quickly teriyaki sauce {gluten-free}

db44f6f2fb2401ad09b780e85fe8517f l - 6-ingredient inexperienced vegan balls with quickly teriyaki sauce {gluten-free}

gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== - 6-ingredient inexperienced vegan balls with quickly teriyaki sauce {gluten-free}
Characterize by Alannah | Kale Mary
  • Serves
    4
Ingredients
  • For the balls

  • 2 cups

    brown rice, cooked

  • 1

    can chickpeas, drained and rinsed


  • 1 cup

    toddler spinach, washed and dried

  • 2 teaspoons

    gluten-free soy sauce

  • 1

    thumb-sized fragment 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 fragment of ginger, grated

Instructions
  1. Blitz the total components for the balls in a meals processor except blended, being cautious now not to over-route of (you proceed to desire some texture).
  2. Establish them within the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
  3. While the balls are within the airfryer, add the total sauce components to a shallow pan over a medium heat. Cook except coconut sugar has dissolved and sauce turns into barely of thicker.
  4. Assist balls over a mattress of unique toddler spinach and drizzle with the freshly made teriyaki sauce.

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