Veggie Gyoza & Plant-Based Mayo
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Veggie Gyoza & Plant-Based Mayo

Veggie Gyoza & Plant-Based Mayo

with Sesame Potato Chunks & Japanese Mixed Leaf Salad

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!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Plant Based
Allergens:
Sesame
Gluten
Soy
Gluten(Wheat)

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

sesame seeds

(Contains Sesame; )

1

tomato

1

cucumber

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

soy sauce mix

(Contains Gluten, Soy; May be present Egg, 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; )

Not included in your delivery

olive oil

½ tsp

brown sugar

¼ cup

water

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Nutrition Values

Energy (kJ)2525 kJ
Calories604 kcal
Fat20.4 g
of which saturates2.5 g
Carbohydrate89.2 g
of which sugars32.7 g
Dietary Fibre8 g
Protein27.2 g
Sodium1282 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.

Utensils

Baking Paper
Baking Tray
Large Frying Pan
Lid

Instructions

1
1

• 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.

2
2

• Meanwhile, cut tomato into thin wedges. • Slice cucumber into half-moons.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

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