Veggie Gyoza & Kimchi
with Garlic Rice & Sriracha Mayo
Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. In a sriracha mayo it’s even harder to hold yourself back. You know what they are, gyozas!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Sriracha
(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten)
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs, Almond, Milk, Cashew)
1
Carrot
2
Garlic
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Asian Greens
1 packet
plant-based kimchi
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. • Add Korean stir-fry sauce (see ingredients) and a splash of water and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return 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 (for the gyozas) (watch out, it may spatter!) and cover with a lid (or foil). • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine plant-based mayo and sriracha in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with garlic veggies, vegetable gyoza and plant-based kimchi. • Drizzle over sriracha mayo and serve with soy sauce mix. Enjoy!
