Roasted Parmesan Edamame
Roasted edamame is a great source of fiber and plant based protein. A great snack alone or combine with some dried fruit, whole grain, cereal and nuts for a healthy snack mix. If you are trying to limit your sodium intake, you can use garlic powder instead of salt.
Grab our FREE Plant Based Goodies
if you’re just starting your plant based journey or need a great resource to get your kitchen ready for mealtime success.
Get The E-Guide ->Plant Based Goodies
INGREDIENTS
2 1/2 cups frozen shelled edamame
3-4 sprays of truffle oil
1/4 cup plant based Parmesan cheese (see below)
1/4 tsp garlic salt
pinch of pepper
DIRECTIONS
Defrost frozen shelled edamame in a strainer under running cool water.
Spread out on a couple sheets of paper towels. Pat dry.
Spray edamame lightly (3-4 spritzes) of truffle oil.
In a small bowl, combine plant based Parmesan cheese, garlic salt, and pepper.
Toss edamame with cheese mixture.
Cover sheet pan with parchment.
Spread edamame in single layer.
Bake for in air fryer 15-20 minutes at 370F. I have an air fryer oven that has a rotating mesh basket that works great for these.
Remove tray from oven and cool completely.
Store in airtight container.
PLANT BASED PARMESAN
Ingredients
1/2 cup nutritional yeast
1 tablespoon chopped walnuts
1/4 teaspoon salt
Directions
Combine all ingredients in a food processor and process until ground well (3-4 pulses).
Store in the refrigerator in a small mason jar or airtight container. Store for up to 4 weeks.
TIPS
No air fryer? Bake in a traditional oven at 300F for 30 minutes. Turn off oven. Stir on pan and let sit in hot oven for another 30 minutes to make crisp.
This recipe can be used to make roasted chickpeas, too.
Serving is 1/2 cup
