Veggie Gyoza & Plant-Based Mayo
with Sesame Fries & Japanese Mixed Leaf Salad- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair your classic potato fries with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!
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
spring onion
1 bag
celery
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 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries 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 fries between two trays.
• Meanwhile, slice tomato into wedges. • Thinly slice spring onion. • Finely chop celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix 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 gyoza, 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 gyoza are tender and softened, 4-5 minutes.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, celery, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame fries, vegetable gyoza and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyoza. • Serve with plant-based mayonnaise. Enjoy!
