Veggie Gyoza & Plant-Based Mayo
with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad
Looking for a refreshing meal packed full of sweet and salty flavours? Velvety vegetable gyozas soaking in a zingy sauce are complemented by the nutty depth of sesame seeds and richness of sweet potato chunks.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
tomato
1 sprig
spring onion
1 bag
Pea Pods
1 packet
Plant-Based Mayonnaise
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
½ tsp
brown sugar
¼ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet 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 sweet potato chunks between two trays.
• Meanwhile, cut tomato into wedges. • Thinly slice spring onion. • Trim and roughly chop pea pods.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, stirring, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix 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 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, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame sweet potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyozas. • Serve with plant-based mayonnaise. Enjoy!