Veggie Gyozas & Ginger-Soy Mayo

• 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 ginger-oil mixture to a small bowl, then 
add soy sauce mix, plant based mayo and the 
brown sugar. Stir to combine.

• 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 (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 
dressing and a drizzle of olive oil.
• Season with salt and pepper.