Whipped Edamame on Toast
Whipped Edamame on Toast
Ingredients
- 250 g frozen shelled edamame
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/4 cup fresh parsley, roughly chopped
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 slices sourdough bread
- 1/2 teaspoon sumac, or paprika, for sprinkling
Instructions
- 1
Bring a pot of water to a rolling boil. Add the frozen shelled edamame and cook for 3-5 minutes, or according to package instructions, until tender.
⏱️ 5 min
- 2
Drain the cooked edamame in a colander and rinse thoroughly with cold water to stop the cooking process and cool them down.
⏱️ 2 min
- 3
Transfer the cooled edamame to a blender cup. Add the fresh mint leaves, fresh parsley, nutritional yeast flakes, 2 tablespoons of olive oil, salt, and black pepper.
⏱️ 3 min
- 4
Secure the lid on the blender and blend the ingredients until a smooth, creamy, and whipped consistency is achieved. You may need to scrape down the sides occasionally to ensure everything is well combined.
⏱️ 3 min
- 5
While the edamame mixture is blending, toast the sourdough bread slices to your desired crispiness.
⏱️ 3 min
- 6
For a simple presentation, spoon the whipped edamame mixture generously onto each slice of toasted bread. For a fancier presentation, transfer the whipped edamame into a piping bag fitted with a star tip and pipe it decoratively onto the toast.
⏱️ 2 min
- 7
Drizzle the whipped edamame on toast with a little extra olive oil. Sprinkle with sumac or paprika and garnish with fresh mint leaves.
⏱️ 2 min
- 8
Serve immediately and enjoy this protein and fiber-rich snack or light meal.
Kitchen Tools
Nutrition Facts (per serving)
Whipped Edamame on Toast
- 250 g frozen shelled edamame
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/4 cup fresh parsley, roughly chopped
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 slices sourdough bread
- 1/2 teaspoon sumac, or paprika, for sprinkling
Instructions
- 1
Bring a pot of water to a rolling boil. Add the frozen shelled edamame and cook for 3-5 minutes, or according to package instructions, until tender.
⏱️ 5 min - 2
Drain the cooked edamame in a colander and rinse thoroughly with cold water to stop the cooking process and cool them down.
⏱️ 2 min - 3
Transfer the cooled edamame to a blender cup. Add the fresh mint leaves, fresh parsley, nutritional yeast flakes, 2 tablespoons of olive oil, salt, and black pepper.
⏱️ 3 min - 4
Secure the lid on the blender and blend the ingredients until a smooth, creamy, and whipped consistency is achieved. You may need to scrape down the sides occasionally to ensure everything is well combined.
⏱️ 3 min - 5
While the edamame mixture is blending, toast the sourdough bread slices to your desired crispiness.
⏱️ 3 min - 6
For a simple presentation, spoon the whipped edamame mixture generously onto each slice of toasted bread. For a fancier presentation, transfer the whipped edamame into a piping bag fitted with a star tip and pipe it decoratively onto the toast.
⏱️ 2 min - 7
Drizzle the whipped edamame on toast with a little extra olive oil. Sprinkle with sumac or paprika and garnish with fresh mint leaves.
⏱️ 2 min - 8
Serve immediately and enjoy this protein and fiber-rich snack or light meal.