Veggie Gyozas Poke Bowl

Name: Veggie Gyozas Poke Bowl with Cucumber Slaw & Sriracha Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Plant-Based Mayo; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Sriracha; 1 packet Vegetable Gyozas; 1 packet Shredded Cabbage Mix

with Cucumber Slaw & Sriracha Mayo

Get up to $175 off

Tags:

Plant Based

Allergens:

Wheat

•Gluten

•Sesame

•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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

1 packet

Japanese Dressing

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

Cucumber

1 packet

Sriracha

(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten. )

1 packet

Vegetable Gyozas

(Contains: Wheat, Gluten, Sesame; )

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories576 kcal

Energy (kJ)2410 kJ

Fat24.6 g

of which saturates3.7 g

Carbohydrate75.4 g

of which sugars11.8 g

Dietary Fibre4.2 g

Protein23.9 g

Sodium839 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

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into rounds.

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with foil or a lid. • 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 shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with veggie gyozas and cucumber slaw. • Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy!