All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Miso Aubergine & Mushroom Gyozas

Guest Chef Recipe

Miso Aubergine & Mushroom Gyozas
Courtesy of Lucy Watson
kid friendly
2 spoon difficulty rating

Serves: 4

Miso Aubergine & Mushroom Gyozas

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, which is great for variation. These would be a perfect side dish, or served as a starter. Why not team them with something like the Fried Rice?

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 × 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
  • 1 tbsp soy sauce
  • ½ tsp sesame oil

Method: 

Miso-glazed Aubergine

  1. Preheat the oven to 200°C (180°C fan, gas 6).
  2. Using a small sharp knife, score the flesh of each aubergine half. Brush the scored side with olive oil and sprinkle with a little salt. Cook on the top shelf of the oven for25 minutes.
  3. Meanwhile, make a miso glaze. Put the miso, mirin and sugar in a small bowl and mix until smooth.
  4. Remove the aubergines from the oven and leave to cool for 2 minutes. Pour off any excess liquid.
  5. Preheat the grill to medium-high.
  6. Spoon the miso mixture over each aubergine half and spread evenly to the edges.
  7. Put the aubergines under the grill for 5–7 minutes or until brown and caramelised.
  8. Serve the aubergines sprinkled with spring onions and sesame seeds.

Mushroom Gyozas

  1. Line a baking tray with greaseproof paper. Scrape the flesh from the aubergine then dice it finely. Put it into a bowl.
  2. Heat 1 tbsp of the oil in a frying pan. Add the mushrooms and cook for 3–4 minutes until browned.
  3. Add the garlic and cook for 1 minute, then add the soy sauce and cook until the liquid has evaporated. Remove the pan from the heat and stir in the spring onions and white pepper.
  4. Add this mushroom mixture to the bowl with the aubergine and stir well. Leave to cool.
  5. Put a teaspoon of the aubergine mixture into the centre of each gyoza skin. Wet your finger and wet half the edge of the gyoza skin, then bring the 2 sides together and pinch and fold the skin from one end to the other. Press down firmly so that it’s well sealed, as you don’t want the filling to come out during cooking.
  6. Put onto the prepared baking tray as you go. To make the dipping sauce, mix all the ingredients together in a serving dish. Heat the remaining oil in a large, lidded, non-stick frying pan over a medium heat. When the oil is hot, add the gyozas flat-side down and cook for 2–3 minutes until the flat side is a deep golden brown and crispy.
  7. Add 80ml water, then cover and cook for 2–3 minutes until the gyoza skin has steam-cooked. Remove the lid and let the remaining water evaporate. Cook for 2 minutes or until the flat sides of the gyozas are crispy again.
  8. Garnish with a sprinkling of spring onion and sesame seeds, and serve with the dipping sauce.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »
Açai Berry Cheesecake

Açai Berry Cheesecake

Award-winning brand Sambazon , has partnered with vegan chef and influencer Gaz Oakley, also known as the Avant-Garde Vegan ,...See recipe »
Spicy Savoury Pancakes

Spicy Savoury Pancakes

A fiery blend of spices boldly intertwined with courgette and spinach topped with salsa and chutney, just what you need...See recipe »
Courgette & Carrot Pad Thai Salad

Courgette & Carrot Pad Thai Salad

A colourful, zesty play on Thailand's most famous dish. A healthy mix of raw and juicy vegetables, perfect for the...See recipe »
Easy Energy Balls

Easy Energy Balls

These are really easy, healthy and great for packed lunches or just a simple protein pick-me-up!See recipe »
Smashed Chickpea Salad Sandwich

Smashed Chickpea Salad Sandwich

This lovely complex-tasting filling is easy and cheap to make, especially if you have most of the ingredients already. It's...See recipe »
Cheesy Broccoli & Tomato Quiche

Cheesy Broccoli & Tomato Quiche

A few new twists on our old deluxe quiche recipe to make it super delicious. If you'd like a gluten-free...See recipe »
Jamaican Banana Fritters

Jamaican Banana Fritters

Jamaican fritters are a traditional Jamaican dessert made from overripe bananas... and they're delicious!See recipe »
Ackee & Tofu

Ackee & Tofu

Ackee is a fruit which is eaten as a vegetable. It’s Jamaica’s national fruit and a part of the national...See recipe »
Carrot, Beetroot & Cumin Burgers

Carrot, Beetroot & Cumin Burgers

Healthy, delicious and simple to make... what more could you want!? Enjoy theses burgers in summer months on the barbecue...See recipe »
Vegan Raita

Vegan Raita

We love this minty, creamy Indian dip! We've added a pinch of cumin for a nice, warming kick. Serve with...See recipe »
Tofu Tikka Kebabs

Tofu Tikka Kebabs

These tikka kebabs are so easy to make and super delicious... prepare to be the envy of every barbecue!See recipe »
Sticky Barbecue Seitan Ribs

Sticky Barbecue Seitan Ribs

Deliciously sticky barbecue ribs which can also be cooked in the oven. Incredible taste and texture and this seitan dough...See recipe »
Two Layer Chocolate Fudge Cake

Two Layer Chocolate Fudge Cake

Lucy: "This cake is so incredible that I really can’t tell if it’s vegan or not. It tastes exactly the...See recipe »
Strawberries & Cream Cupcakes

Strawberries & Cream Cupcakes

Think strawberries and cream in a cake... delicious! Light, fluffy, moist and perfect for summer celebrations vegan style :)See recipe »
Miso Aubergine & Mushroom Gyozas

Miso Aubergine & Mushroom Gyozas

These gyozas are surprisingly meaty for a vegan dish! The sweet and salty flavours of Asian cuisine can still be...See recipe »