Veggie Gyoza & Plant-Based Mayo

• Meanwhile, thinly slice cucumber into 
half-moons. 
• Trim and roughly chop pea pods.
• Finely chop garlic.
• Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook garlic and spring 
onion until fragrant, 1 minute. Transfer to a 
small bowl.
• Add soy sauce mix, plant-based mayonnaise
and the brown sugar to the garlic 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 a lid (or foil).
• Cook until the water has evaporated and gyozas 
are tender and softened, 4-5 minutes

• When pumpkin has has finished roasting, in a 
medium bowl, combine mixed salad leaves, 
roasted pumpkin, cucumber, pea pods, 
Japanese-style dressing and a drizzle of 
olive oil.
• Season with salt and pepper.