Miso Aubergine & Mushroom Gyozas - Vegan Recipe Club

Name: Miso Aubergine & Mushroom Gyozas - Vegan Recipe Club
Ingredients: Miso-glazed Aubergine; SERVES 2; 2 aubergines, halved lengthways; 2 tbsp light olive oil; 2 tbsp white miso; 2 tbsp mirin; 2 tbsp caster sugar; 2 spring onions, finely sliced on the diagonal; 1 tbsp toasted sesame seeds; Sea salt; Mushroom Gyozas; MAKES 14; ½ √ó quantity Miso-Glazed Aubergine; 2 tbsp vegetable oil; 100g chestnut mushrooms, finely diced; 1 large garlic clove, crushed; 1 tbsp soy sauce; 2 spring onions, finely sliced; A pinch of white pepper; 14 gyoza skins; Finely sliced green part of a spring onion, and toasted sesame seeds, to garnish; For the dipping sauce:; 1½ tbsp black rice vinegar; ½ tsp sesame oil

www.veganrecipeclub.org.uk

These gyozas are surprisingly meaty for a vegan dish! The sweet and salty flavours of Asian cuisine can still be enjoyed while following a vegan diet,

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Ingredients

Miso-glazed Aubergine
SERVES 2
2 aubergines, halved lengthways
2 tbsp light olive oil
2 tbsp white miso
2 tbsp mirin
2 tbsp caster sugar
2 spring onions, finely sliced on the diagonal
1 tbsp toasted sesame seeds
Sea salt
Mushroom Gyozas
MAKES 14
½ √ó quantity Miso-Glazed Aubergine
2 tbsp vegetable oil
100g chestnut mushrooms, finely diced
1 large garlic clove, crushed
1 tbsp soy sauce
2 spring onions, finely sliced
A pinch of white pepper
14 gyoza skins
Finely sliced green part of a spring onion, and toasted sesame seeds, to garnish
For the dipping sauce:
1½ tbsp black rice vinegar
½ tsp sesame oil