When I went to university, I’d use whatever money I could scrape together to go to our campus pub, Wilf’s, for the occasional treat. I wasn’t a vegan back then (and thank goodness, because if you check out Wilfs’ menu online, look at how little options there were, and how apparently they think chicken is vegetarian), but my favourite things at Wilf’s happened to be the only vegan things on the menu — edamame, and hummus and pita chips.
I’ve mentioned before that I came from a reallllly non-diverse town. Like, we didn’t even have grocery store sushi. I’d never even heard of hummus until I was 19 years old. Edamame? I actually thought it was pronounced “Eda-maim!” But that didn’t mean I wouldn’t try it. Wilf’s edamame was just steamed with salt (lots of it!) but it was so damn addictive.
Edamame is a great, high-protein, healthy snack (unless soy isn’t healthy for you for any reason). Once I moved to Toronto, I always had a bad of frozen edamame in my freezer. Whether I was making edamame burgers (who doesn’t want a bright green burger?) adding them to tacos and salads or just popping edamame out of a bowl one at a time (all salty, Wilf’s style!) it was always one of my favourite cheap foods.
This is a nice crowd-pleasing app that will give your guests something besides plain ol’ guac! There’s no dip necessary here, although if I could recommend any, I’d say a tamari-based drizzle would add to the salty, umami experience.
The good news is, if you still want to try your hand at this recipe, you can use plain ol’ green peas instead!
Zingy garlic and almond edamame, makes two cups
- Refined sugar-free
- Nut-free option*
- Soy-free option**
- Prep time: 5-10 minutes
- Cook time: 30 minutes (inactive)
* For a nut-free option, sub the same amount of sunflower seeds or pepitas. Hemp seeds also may work, but will change the texture.
** Even though this is an edamame dish, this can be made soy-free! Simply sub in the same amount of plain green peas!
- 2 cups shelled edamame (I used frozen, so ensure that they are thawed)
- 1/4 cup rolled oats or oat flour
- 2 tbsp almonds
- 2 tbsp nutritional yeast
- 1-2 small cloves of garlic or 1 tsp garlic powder
- 2 tbsp olive oil
- 1/2 teaspoon wasabi powder (optional) OR
- 1/2 teaspoon curry powder (optional)
- 1/4 tsp fine-grain sea salt
- Preheat your oven to 4oo degrees.
- In a large bowl, coat your edamame evenly with oil.
- Process your rolled oats into a fine flour if using oats instead of flour.
- In a food processor, grind up the almonds, nooch and garlic/garlic powder. Also add in the wasabi, curry or whatever other spice you want to use. Process until they come together in a coarse meal, like a vegan parm.
- Combine the flour and vegan parm, and sprinkle over the edamame in varying amounts. Toss to coat. Depending on your preference, there may be some leftovers (which are actually great on tofu).
- Spread the coated edamame evenly on a baking sheet lined with parchment paper (or a silicone mat) and cook for 30 minutes, tossing occasionally to prevent stick.
- Serve warm. This keeps well in the fridge and can be enjoyed cold and crispy.
What are your favourite, more atypical apps? We are also total cliché hummus heads, but we also love special mustards, pickled foods, veggie patté, mushroom dishes and more!