Veggie Gyoza & Plant-Based Mayo
with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad
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.
Ingredients
2
Sweet Potato
1
Sesame Seeds
1
Snacking Tomatoes
1
Spring Onion
1
Pea Pods
1
Plant-Based Mayonnaise
1
Ginger Paste
1
Mixed Salad Leaves
Not included in your delivery
olive oil
1
brown sugar
water
Nutritional Values
Instructions
• 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, halve snacking tomatoes. • 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, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant based mayonnaise 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, snacking tomatoes, 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 to serve. Enjoy!