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Double Veggie Gyoza & Plant-Based Mayo
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Double Veggie Gyoza & Plant-Based Mayo

Double Veggie Gyoza & Plant-Based Mayo

with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad

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 sesame sweet potato fries with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!

Tags:
Plant Based
Climate Superstar
Allergens:
Sesame
Soy
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 sprig

spring onion

1 packet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 packet

Plant-Based Mayonnaise

1 packet

ginger paste

2 packet

vegetable gyoza

(Contains Gluten, Wheat, Sesame; May be present: Soy. )

1 bag

mixed salad leaves

1 bag

celery

2

sweet potato

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

1 sachet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

¼ cup

water

½ tsp

brown sugar

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Nutritional Values

Energy (kJ)3992 kJ
Fat42.9 g
of which saturates4.5 g
Carbohydrate119.5 g
of which sugars27.6 g
Protein22.2 g
Sodium1749 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Lid

Instructions

1
1

• 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.

2
2

• Meanwhile, slice tomato into wedges. • Thinly slice spring onion. • Finely chop celery.

3
3

• 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.

4
4

• 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.

TIP: Cook gyoza in batches for the best results.

5
5

• 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.

6
6

• Divide sesame fries, vegetable gyoza and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyoza. • Serve with plant-based mayonnaise. Enjoy!