Veggie Gyoza & Plant-Based Mayo

Name: Veggie Gyoza & Plant-Based Mayo with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 sweet potato; 1 packet sesame seeds; 1 tomato; 1 sprig spring onion; 1 bag Pea Pods; 1 packet Plant-Based Mayonnaise; 1 packet ginger paste; 1 sachet soy sauce mix; ½ tsp brown sugar; 1 packet vegetable gyoza; ¼ cup water; 1 bag mixed salad leaves; 1 packet japanese-style dressing

with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad

Get up to $200 off!

Looking for a refreshing meal packed full of sweet and salty flavours? Velvety vegetable gyozas soaking in a zingy sauce are complemented by the nutty depth of sesame seeds and richness of sweet potato chunks.

Tags:

Veggie

•Climate Superstar

•Plant Based

Allergens:

Sesame

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

tomato

1 sprig

spring onion

1 bag

Pea Pods

1 packet

Plant-Based Mayonnaise

1 packet

ginger paste

1 packet

vegetable gyoza

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

1 bag

mixed salad leaves

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

Not included in your delivery

olive oil

1 sachet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

½ tsp

brown sugar

¼ cup

water

Nutritional Values

Energy (kJ)2985 kJ

Fat35.4 g

of which saturates3.3 g

Carbohydrate81.2 g

of which sugars25.7 g

Protein17.1 g

Sodium1332 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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, cut tomato into wedges. • 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, stirring, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix 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, tomato, 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. • Serve with plant-based mayonnaise. Enjoy!