Veggie Gyoza & Plant-Based Mayo
with Sesame Potatoes & Japanese Bacon Salad
- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Soy
Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially with a drizzle of creamy plant-based mayo. Served alongside sesame-crusted potatoes and a refreshing salad, we can’t wait to dig in! This recipe is under 650kcal per serving.
Ingredients
2
potato
1 sachet
sesame seeds
(Contains: Sesame; )
1
tomato
½
cucumber
1 packet
ginger paste
½ packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Vegetable Gyozas
(Contains: Gluten(Wheat), Sesame; May be present: Soy)
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
1 packet
diced bacon
Not included in your delivery
olive oil
½ tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place 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 potato chunks between two trays.
• Meanwhile, cut tomato into thin wedges. • Slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix (see ingredients), plant based mayo 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. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • 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, cucumber, Japanese style dressing and a drizzle of olive oil. Top with diced bacon. • Season with salt and pepper.
• Divide sesame potato chunks, vegetable gyozas and Japanese mixed leaf bacon salad between plates. • Spoon creamy ginger-soy sauce over gyozas to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the gyozas and Japanese flavours, though some found the seasoning bland and suggested adding more kick.
- Ease of prep: Several found the dish quick to prepare, but some struggled with the gyoza cooking method, reporting sticking issues.
- Suggestions: Consider pan-frying gyozas until crispy; try boiling for a gentler approach that may prevent breakage.
- Portions: Some customers noted a lack of plant-based protein in the meal.
