Veggie Gyoza & Plant-Based Mayo

Name: Veggie Gyoza & Plant-Based Mayo with Sesame Fries, Tofu & Japanese Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Carrot; 1 packet Ginger Paste; 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 1 packet Plant-Based Mayonnaise; 1 packet Snacking Tomatoes; 1 packet Soy Sauce Mix; 1 Spring Onion; 1 packet Sweet Potato Chunks; 1 packet Vegetable Gyoza; 1 Japanese Tofu

with Sesame Fries, Tofu & Japanese Mixed Leaf Salad

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Allergens:

Sesame

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

1 packet

Vegetable Gyoza

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

1

Japanese Tofu

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

Nutritional Values

Calories828 kcal

Energy (kJ)3460 kJ

Fat42.1 g

of which saturates4.7 g

Carbohydrate83.1 g

of which sugars25.3 g

Dietary Fibre13.7 g

Protein31.9 g

Sodium1830 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks 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.

2

• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery.
• Thinly slice spring onion.
• Cut Japanese tofu into 2cm chunks.
• 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.

3

• When sweet potato has 10 minutes remaining, 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 water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate.

4

• In a medium bowl, combine mixed salad leaves, tomato, tofu, celery, Japanese-style dressing and a drizzle of olive oil. Season with salt and pepper.
• Divide sweet potato chunks, vegetable gyozas and Japanese mixed leaf tofu salad between plates. Spoon gyoza sauce over gyozas.
• Serve with plant-based mayonnaise. Enjoy!