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

Veggie Gyoza & Peanut Rice

with Garlic Veg & Plant-Based Soy Aioli

Read more

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
Allergens:GlutenSoySesamePeanuts

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

vegetable stock powder

1 packet

jasmine rice

½

red onion

1

carrot

1 bag

green beans

1

zucchini

2 clove

garlic

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.