Every time I look at the photos of this delicious, protein-packed Vegan Warm Edamame Salad, I can hardly resist it. The vibrant red and green just draws me in.
And when served with Delicious Creamy Vegan Guacamole and Vegan Home-Baked Flour Tortilla Chips it makes a fantastic lunch to share with a friend!
I have made this version with red pepper.
But I am a massive lover of chillies and a red jalapeno chilli makes a good replacement for the red pepper or a great addition to give even more vibrant red colour and more warmth to this very tasty salad.
Over the 20+ years, I have been a vegan, I have been asked hundreds of times – ‘How do you get protein’? Well, edamame beans are full of protein and, gluten free. Making them the ideal addition to many meals for a balanced diet!
I have served this warm to feed 2 people, but it is also a fantastic make-ahead vegan salad that will soak up all the lovely flavours and make an easy, fuss-free, impressive starter for 4 people at a dinner party.
Please note that the recipe for the Vegan Warm Edamame Salad is gluten free but the Vegan Home-Baked Flour Tortilla Chips that I have used as a serving suggestion, are not. However, you can make them gluten free by using gluten free flour tortillas instead.
Don’t forget to try Delicious Creamy Vegan Guacamole and Vegan Home-Baked Flour Tortilla Chips to serve as I have done in the photo.
Equipment you will need
Served on slate plates, it not only looks great but gives you room to put your side dishes on the slate as well, or you can even serve straight on it, saving washing up!
Warm Edamame Salad
- 21/06/2020
- 2
- 15 min
- 229 Cals/Serving
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Ingredients
- For the bean salad
- 300 ml / 10 fl oz water
- Good pinch of salt
- 200 g / 7 oz frozen edamame beans (soy beans)
- For the dressing
- Juice of one lemon
- 15 ml / 1 tablespoon rapeseed oil
- Sprig of fresh mint, finely chopped (and a little extra to serve)
- ½ red bell pepper, chopped small (or 1 red chilli de-seeded and finely chopped) or both!
- Freshly ground salt and black pepper
Directions
- Step 1
- Make the dressing by whisking the lemon juice, rapeseed oil and mint together. Then add freshly ground black pepper to taste.
- Step 2
- Bring the water to the boil, add the salt and edamame beans. Bring back to the boil, remove from heat, drain and set aside.
- Step 3
- In a wok, or large saucepan, gently heat the dressing and add the bell pepper (or chilli) and heat through for 1-2 minutes.
- Step 4
- Add the drained edamame beans and toss to ensure they are fully coated with the warm dressing.
- Step 5
- Serve on a bed of shredded lettuce.
- Step 6
- Sprinkle with finely chopped fresh mint and freshly ground salt and black pepper (optional).
