A delicious, high protein, plant-based / vegan snack idea to keep you going when you’re feeling hungry!  These are so easy to make and a flavoursome way to turn a bag of frozen edamame beans into something you will love to grab a handful (or 2!) when you need something quick and these protein-rich beans will keep you feeling full until the next meal time, without making your blood-sugar rocket between meals!

You will need;

  • 500g frozen edamame beans
  • 2 tsp avocado oil
  • .5tsp toasted sesame seed oil
  • 2 tbsp sesame seeds
  • .5tsp sweet smoked paprika
  • 1 pinch sea salt

Preheat the oven to 180 degrees C.

Thaw the frozen edamame beans by soaking in freshly boiled water from the kettle for 1-2min.  Drain and dry them off by placing on a clean tea towel and gently patting dry.  Return them to the boil and add the rest of the ingredients, stirring together to ensure the beans are fully coated with the oil, paprika and sesame seeds.

Then place the beans on a baking tray and spread evenly.

Toast in the oven for about 30mins.  Give the tray a shake a few times during the 30 mins to help the beans release moisture and crisp evenly.  Remove the beans from the oven once they are crisp and golden – you can test that they have dried out sufficiently by tasting one of the beans.  If it is crunchy and crispy, they are ready to cool, if not, toast for a further 5 minutes.

Remove the tray from the oven and allow the beans to cool completely (around 30mins), before storing in an airtight container.

These beans are best eaten on the day of cooking, at room temperature.  You can store them in the fridge, in an airtight container for a few days and eat cold, although they will not be as crunchy, they will still taste delicious!

Smoked Paprika, Oven Toasted Sesame Seed & Edamame Beans

Prep Time 5 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 35 minutes
Servings 6 servings
Author Joanne

Ingredients

  • 500 g frozen edamame beans
  • 2 tsp avocado oil
  • .5 tsp toasted sesame seed oil
  • 2 tbsp sesame seeds
  • .5 tsp sweet smoked paprika
  • 1 pinch sea salt

Instructions

  1. Preheat the oven to 180 degrees C.

    Thaw the frozen edamame beans by soaking in freshly boiled water from the kettle for 1-2min. Drain and dry them off by placing on a clean tea towel and gently patting dry. Return them to the boil and add the rest of the ingredients, stirring together to ensure the beans are fully coated with the oil, paprika and sesame seeds.

  2. Then place the beans on a baking tray and spread evenly.
  3. Toast in the oven for about 30mins. Give the tray a shake a few times during the 30 mins to help the beans release moisture and crisp evenly. Remove the beans from the oven once they are crisp and golden - you can test that they have dried out sufficiently by tasting one of the beans. If it is crunchy and crispy, they are ready to cool, if not, toast for a further 5 minutes.

  4. Remove the tray from the oven and allow the beans to cool completely (around 30mins), before storing in an airtight container.

Recipe Notes

These beans are best eaten on the day of cooking, at room temperature. You can store them in the fridge, in an airtight container for a few days and eat cold, although they will not be as crunchy, they will still taste delicious!

 

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