HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Gyoza & Peanut Rice
Veggie Gyoza & Peanut Rice

Veggie Gyoza & Peanut Rice

with Garlic Veg & Plant-Based Soy Aioli

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It's easy to make an impressive plant-based dinner when you have veggie gyoza in your meal kit! Team these delightful dumplings with some simple sides that offer the perfect balance of flavours and textures: zingy pickled onion, fluffy rice with some lovely crunch from the peanuts, plus crisp and subtly sweet veggies, and a creamy, umami-rich 'aioli'.

Tags:Plant Based

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

vegetable stock powder

1 packet

jasmine rice


red onion



1 bag

green beans



2 clove


1 packet

plant-based aioli

1 packet

vegetable gyoza

(ContainsGluten, Sesame)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

1 tsp

soy sauce

(ContainsGluten, Soy)

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3454 kJ
Fat30.1 g
of which saturates3.3 g
Carbohydrate116.3 g
of which sugars16.1 g
Protein17.6 g
Sodium1122 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

In a medium saucepan, bring the water to the boil. Add jasmine rice and vegetable stock powder. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek.


While rice is cooking, 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 pickling liquid. Add enough water to just cover the onion. Set aside.


Slice carrot into thin sticks. Trim and halve green beans. Thinly slice zucchini into half-moons. Finely chop garlic. 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 the carrot, green beans and zucchini until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Remove from heat. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.


Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook vegetable gyoza, flat-side down and in a single layer, 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 tender and the water has evaporated, 4-5 minutes.


Drain pickled onion. Stir crushed peanuts through rice. Divide veggie gyoza, peanut rice and garlic veg between bowls. Top with some pickled onion. Serve with the plant-based soy aioli.