Edamame, or young green soybeans, are wonderful eaten straight out of the pods, and I love them with Friday night sushi takeout. I buy shelled edamame for recipes to save prep time. My taste testers sampled this dish and liked the meaty texture of the mushrooms, making it substantial enough for a main course, yet light as a side dish. You can serve it over brown rice with reduced sodium soy sauce.
Vegan Edamame Mushroom Stir-Fry with Roasted Sesame Seeds Recipe
4 teaspoons canola oil, divided
2 3/4 cups thickly sliced cremini (baby bella) mushrooms (8-ounce carton)
1 pinch salt
1 (16-ounce, or 3 cups) bag frozen shelled edamame soybeans, thawed
1 cup (110 g) shredded carrots
1 teaspoon fresh gingerroot, minced (or 1/4 teaspoon ground ginger)
1/3 cup (80 ml) reduced sodium or organic vegetable broth
1/2 cup (90 g) roasted red bell peppers, diced
1/4 cup (55 g) dried tart cherries, chopped small
1/4 teaspoon curry powder
1/2 teaspoon Sriracha garlic chili sauce (reduce amount for a milder taste)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon (9 g) roasted sesame seeds
2 teaspoons rice vinegar
1 teaspoon agave syrup (or substitute non-vegan honey)
1. Heat 1 tablespoon oil in a large fry pan over medium-high heat. Once oil is hot, add the mushrooms, pinch of salt, and toss a few times to coat. Stir occasionally and brown 3 to 4 minutes. Reduce heat to medium and cook 4 minutes. When done, remove mushrooms from pan.
2. Return pan to heat, add the remaining oil, then add the edamame, carrots, and ginger. Stir in broth halfway through. Cook 5 minutes, until edamame is tender. Add the red pepper, cherries, curry, Sriracha, cooked mushrooms, 1/4 teaspoon salt, pepper, and mix well. Cook 2 to 3 minutes longer, until heated through. Remove from heat and stir in sesame seeds, vinegar, and agave. Serve hot or enjoy cold the next day.
Total Prep and Cook Time: 30 minutes
Yield: 4 servings, 1 cup each
Nutrition Facts (per serving): Calories 276, Total fat 10 g, Saturated fat trace, Trans fat 0 g, Sodium 345 mg, Cholesterol 0 mg, Total carbohydrates 30 g, Fiber 8 g, Protein 14 g, Iron 18% DV, Calcium 10% DV, Vitamin A 126% DV, Vitamin C 30% DV
Post Author: Michelle Dudash. michelledudash.com