sovegan.com
Whipped Edamame On Toast
This is a great protein-packed brunch when I want something quick but genuinely satisfying. You can pipe the mixture if you’re feeling fancy or simply spread it generously over the toast - it works great either way.
Ingredients
Ingredients
- frozen edamame
- fresh mint, leaves picked
- fresh parsley, large stalks removed
- nutritional yeast
- plant-based yoghurt, plus extra
- extra virgin olive oil, plus extra to serve
- lemon, juice only
- salt + pepper
- toast, or GF toast
- sumac, optional
Method
- 1
Cook the edamame according to the packet instructions, usually by boiling for around 3 minutes.
- 2
Drain and run under cold water for 10-15 seconds, then shake off as much excess water as possible.
- 3
Add the edamame to a high-powered blender with most of the mint (reserve a few leaves for topping), the parsley, nutritional yeast, yoghurt, olive oil, lemon juice and a good pinch of salt and pepper.
- 4
Blend until smooth, adding extra yoghurt 1 tablespoon at a time until thick and creamy.
- 5
Spoon the mixture onto the toast, or transfer it to a piping bag and pipe it over the toast if you prefer a fancy finish. If the mixture feels a little too soft, chill it in the freezer for 10 minutes to help it firm up before piping.
- 6
Drizzle with a little olive oil, sprinkle with sumac and top with the remaining mint leaves. Store leftovers in an airtight container in the fridge for up to 3 days, then use again on toast or as a creamy sauce for pasta.
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Community reviews
Rated 4.8 out of 5 from 5 reviews
- Maria
“delicious on sourdough toast! didn't have yogurt, so added half an avocado with a splash of plant milk”
- Liz
“very herby and delicious! you definitely want a blender for this one or at least a stronger food processor than mine, otherwise texture ends up full of leafy stringy bits”
- Di
“tasty and healthy!”
- Isabelle
“I made it without vegan yogurt and it was beautiful and filling for breakfast will certainly make it again.”
- Gen
“wow, super tasty, fresh and filling. great for breakfast. haven’t tried it with sumac yet but I’m sure it will elevate the dish even more. thank you for a great and easy, springy recipe!”