Double Veggie Gyoza & Plant-Based Mayo
with Sesame Fries & Japanese Mixed Leaf Salad
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
1
Carrot
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Mayonnaise
1 packet
Snacking Tomatoes
1 packet
Soy Sauce Mix
(Contains: Soy, Gluten, Wheat;)
1
Spring Onion
1 packet
Sweet Potato Chunks
2 packet
Vegetable Gyoza
(Contains: Sesame, Gluten, Wheat; May be present: Soy.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. • Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery. • Thinly slice spring onion. • 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. Set aside.
• When fries have 10 minutes remaining, 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 vegetable gyozas in batches for best results!
• In a medium bowl, combine mixed salad leaves, tomato, celery, Japanese style dressing and a drizzle of olive oil. Season. • Divide sesame fries, vegetable gyozas and Japanese mixed leaf salad between plates. Spoon gyoza sauce over gyozas. • Serve with plant-based mayonnaise. Enjoy!
