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Edamame are fresh young soybeans, picked before the insides dry into yellowish-white beans. In this recipe, shelled edamame are used as the foundation for a tasty sandwich spread. The beans don’t have a ton of flavor on their own, making it crucial to bring in spices, mustard, and other flavors. This makes enough for multiple sandwiches.
Makes 2.25 cups
Cook the edamame in the microwave (4-6 minutes with 2 Tablespoons water), on the stove (boil for about 5 minutes), or in the Instant Pot (Manual, 0 minutes, Quick Release), until they are tender and still a bit firm.
- 1.5 cups frozen shelled edamame
Once they are cooked and drained, pulse them in the food processor briefly (5-6 pulses for me). Transfer to a medium mixing bowl.
Pulse the next ingredients individually in the food processor until they are chopped. Transfer them to the mixing bowl.
- 1 stalk celery
- 1 medium (or 6 baby) carrots
- 2 large or 3 small green onions
- (Optional) 1/2 cup olives, chopped (I like Greek black olives best, but green, green-with-pimientos, or California olives also work)
Add the remaining ingredients to the bowl and combine everything. Adjust the seasonings and hummus/tahini/mayo to your liking.
1/4 cup hummus or vegan mayo or a combination of tahini, water, and lemon juice (2 Tablespoons each of tahini and water, plus 1 teaspoon lemon juice, stirred together before adding)
- 1 1/2 Tablespoons stoneground mustard (or other type if you prefer)
- 1 Tablespoon roasted, chopped nuts or seeds
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- Ground pepper to taste
This filling last for 4-5 days in the refrigerator. It does not freeze well. For sandwiches, use bread of your choice (toasted or not) and one or more of the following toppings.
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- Dill or sweet pickles
- Avocado slices
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