Veggie Gyoza & Plant-Based Mayo
with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad
Looking for a refreshing meal packed full of sweet and salty flavours? Velvety vegetable gyozas soaking in a zingy sauce are complemented by the nutty depth of sesame seeds and richness of sweet potato chunks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 packet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1
tomato
1 sprig
spring onion
1 bag
Pea Pods
1 packet
Plant-Based Mayonnaise
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains: Sesame, Gluten, Wheat; May be present: Soy.)
1 bag
mixed salad leaves
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
½ tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.
• Meanwhile, cut tomato into wedges. • Thinly slice spring onion. • Trim and roughly chop pea pods.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, stirring, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix and the brown sugar to ginger oil mixture and stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame sweet potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyozas. • Serve with plant-based mayonnaise. Enjoy!
