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Edamame without wonton grapeseed

Found 10 recipes

DIFFICULTY LEVEL

Edamame Succotash

8 ounces mushrooms , coarsely chopped 2 tablespoons extra virgin olive oil sea salt , to taste ground pepper , to taste 16 ounces edamame soybeans 2 cups[...]

Source: food.com
Edamame Soup

6 cups chicken broth or 6 cups vegetable broth 2 cups shelled edamame beans (fresh cooked or frozen, thawed) 1 cup finely sliced white mushroom 1 teaspoon[...]

Source: food.com

Edamame Burger

add to shopping list 2 cups (340 g) shelled and frozen edamame 1 can (15 ounces, or 420 g) chickpeas, with liquid 8 ounces (227 g) sliced mushrooms 1/2 cup[...]

Source: epicurious.com
Edamame, Quinoa, and Shiitake Mushroom Salad

1/4 cup fresh lime juice 2 tablespoons low sodium soy sauce 1 tablespoon olive oil 1 tablespoon honey 2 teaspoons hot chili sauce , such as Sriracha 1/2[...]

Source: food.com
Edamame Lo Mein

1 (10 ounce) package rice noodles 2 cups frozen edamame (shelled) 1 teaspoon sesame oil or 1 teaspoon olive oil 4 green onions , sliced 1 cup mung bean[...]

Source: food.com
Edamame Burgers

2 cups of shelled and frozen edamame 1 (15 ounce) can garbanzo beans , with the liquid 1 (8 ounce) package sliced mushrooms (about 2 cups) 1/2 cup finely[...]

Source: food.com
Edamame Mushroom Soup

6 cups chicken or 6 cups vegetable stock 2 cups shelled edamame (can just leave frozen) 1/2 onion , diced 1 teaspoon fresh ginger , minced (I was out so used[...]

Source: food.com
Edamame Soup With a Twist

6 cups reduced-sodium fat-free chcken broth or 6 cups vegetable broth 2 cups frozen shelled edamame 1 cup coarsely chopped mushroom 1 teaspoon bottled fresh[...]

Source: food.com
Edamame Soup

6 cups chicken broth or 6 cups vegetable broth 2 cups shelled edamame beans (fresh cooked or frozen, thawed) 1 cup finely sliced white mushroom 1 teaspoon[...]

Source: food.com
Edamame Succotash

8 ounces mushrooms , coarsely chopped 2 tablespoons extra virgin olive oil sea salt , to taste ground pepper , to taste 16 ounces edamame soybeans 2 cups[...]

Source: food.com

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