Veggie Gyozas & Plant-Based Mayo

Name: Veggie Gyozas & Plant-Based Mayo with Sesame Potatoes & Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Mixed Salad Leaves; 1 Tomato; 1 packet Plant-Based Mayo; 1 packet Japanese Dressing; 1 Cucumber; 2 packet Potato; 1 sachet Sesame Seeds; 1 packet Ginger Paste; 1 packet Vegetable Gyozas; 1 packet Soy Sauce Mix; 1 Spring Onion; 1 drizzle olive oil; ½ tsp brown sugar; ¼ cup water

with Sesame Potatoes & Salad

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Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially dipped in a creamy plant-based mayo. Served alongside sesame-crusted potatoes and a refreshing salad, we can’t wait to dig in!

We’ve added spring onion to this recipe. It may be a little different to what’s pictured, but just as delicious!

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Spicy

•Climate Superstar

•Calorie Smart

Allergens:

Sesame

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

1 packet

Mixed Salad Leaves

Tomato

1 packet

Plant-Based Mayo

1 packet

Japanese Dressing

Cucumber

2 packet

Potato

1 sachet

Sesame Seeds

1 packet

Ginger Paste

1 packet

Vegetable Gyozas

1 packet

Soy Sauce Mix

Spring Onion

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

¼ cup

water

Nutrition Values

Calories565 kcal

Energy (kJ)2360 kJ

Fat29 g

of which saturates3.3 g

Carbohydrate62.1 g

of which sugars15 g

Dietary Fibre6.6 g

Protein24.7 g

Sodium1250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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, 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. • 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 a lid (or foil). • 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. • Season with salt and pepper.

• Divide sesame potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon creamy ginger-soy sauce over gyozas to serve. Enjoy!