Edamame (otherwise known as baby soy beans) are a whole protein source, which means they provide all the essential amino acids your body needs. That makes this nutritious and delicious brunch a great protein-packed way to start the day.
Notes
We use extra virgin olive oil, which adds a stronger fruity and peppery flavour.
You can easily make this gluten-free using gluten-free bread.
High Protein Edamame On Toast
Serves:2 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
80g / 2.8oz radish, thinly sliced
2 tbsp lemon juice
salt + pepper
160g / 5.6oz frozen edamame
160g / 5.6oz frozen peas
1 garlic clove, peeled
olive oil
a handful of fresh basil, plus extra for topping
4 slices of bread, or gluten-free bread
2 spring onion, thinly sliced
50g / 1.8oz vegan feta, optional
Method
Add the radish to a small mixing bowl along with a tablespoon of the lemon juice and pinches of salt and pepper. Stir to combine, then leave to one side to pickle while you carry out the next steps.
Bring a saucepan of water to a boil, then add the edamame and peas. Boil for 3-4 minutes or until softened, then drain and add to a food processor along with the garlic, 2 tablespoons of olive oil, basil leaves, generous pinches of salt and pepper and 2 tablespoons of water. Process until smooth.
To serve, toast the bread, then spread the edamame and pea mixture all over the toast. Next, stir the spring onion into the bowl with the pickled radish, then add it on top of the toast. To finish, finely chop a few basil leaves and sprinkle them all over, followed by some freshly ground black and crumbled vegan feta. We also love to drizzle over an extra splash of olive oil.
Did You Make This Recipe?
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This was pretty tasty and easy to make. I am staying at a vacation home with a pretty low powered blender, so I chopped up the garlic before adding to the blender. I would love to prep a batch of this and keep it in the fridge for a quick protein snack. I didn’t see any suggestion for storage, but I’ll try it!
2 Comments
Lovely recipe, a nice high protein alternative to avocado. Would recommend eating it straight away though.
This was pretty tasty and easy to make. I am staying at a vacation home with a pretty low powered blender, so I chopped up the garlic before adding to the blender. I would love to prep a batch of this and keep it in the fridge for a quick protein snack. I didn’t see any suggestion for storage, but I’ll try it!