Veggie Gyoza & Peanut Rice
with Garlic Veggies & Plant-Based Soy Aioli
- Gluten
- Soy
- Wheat
- Sesame
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
It's easy to make an impressive plant-based dinner when you have our veggie gyoza handy! Team them with a medley of components that offer the perfect balance of flavours and textures: zingy pickled onion, fragrant jasmine rice with some nuttiness and crunch from the peanuts, plus crisp and subtly sweet veggies. Add the finishing touch with an umami-rich 'aioli'. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
½
red onion
1
carrot
1 bag
Asian greens
½ tin
baby corn spears
2 clove
garlic
1 packet
plant-based aioli
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame May be present: Soy)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tsp
soy sauce
(Contains: Gluten, Soy)
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
Utensils
Cooking Steps
• In a medium saucepan, bring the water (for the rice) to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion. Set aside.
• Slice carrot into thin sticks. Roughly chop Asian greens. Finely chop garlic. Drain baby corn spears (see ingredients). • In a small bowl, combine plant-based aioli and the soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry carrot and baby corn spears until tender, 4-6 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. • Remove from heat. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• 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 (for the gyoza) (watch out, it may spatter!) and cover with a lid or foil. • Cook until water is evaporated and gyoza are tender and softened, 4-5 minutes.
• Drain pickled onion. Stir crushed peanuts and Japanese dressing through the rice. • Divide peanut rice, garlic veggies and veggie gyoza between bowls. Top with some pickled onion. • Drizzle with plant-based soy aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the gyoza, but some found the overall dish bland. Several suggested adding extra sauce or spices for more flavour.
- Ease of prep: Some found cooking the gyoza tricky, while others appreciated the simple preparation. A few noted it was time-consuming with lots of dishes.
- Suggestions: Several recommended adding protein like tofu. Some preferred omitting the pickled onion, while others suggested a chilli sauce for extra kick.
- Leftovers: The dish reheated well, with some enjoying it as leftovers the next day.
- Portions: A few customers wanted more gyoza per serving, while others found the meal filling and satisfying.
