• 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. • In a small bowl, combine sriracha and plant-based mayo. Set aside.

• When the rice has 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. When oil is hot, add vegetable dumplings in batches, 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 a lid (or foil). Cook until dumplings are tender and water has evaporated, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, combine shredded cabbage mix, cucumber, Japanese dressing and the sesame oil in a large bowl. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with veggie dumplings and cucumber slaw. • Garnish with crispy shallots. Drizzle over sriracha mayo to serve. Enjoy!