A twist from the usual beans on toast and this quick and easy lunch is packed full of protein.
Vegan | Easy | Prep time 10 minutes | cooking time 10 minutes | serves 2
Ingredients:
2 slices of toasted sourdough bread
Extra virgin olive oil
Frozen shelled edamame
2 cloves garlic, crushed
1 lemon, juiced
1pinch coarse Himalayan salt
1 pinch of chili flakes (optional)
splash extra virgin olive oil (optional)
A handful of cherry tomatoes, quartered
Method
In a small frying pan, heat the edamame beans in olive oil for a couple of minutes, then add the crushed garlic and stir fry for around another minute.
Reduce the heat and add the lemon juice with a pinch of salt.
Toast the bread lightly
Add to a plate, then top with the beans and chopped tomatoes and sprinkle with chilli flakes. Enjoy :-)
Frozen edamame beans are so useful to keep in stock for adding them to stir-fries, salads, and meals like this one. I even like having a small bowl of them for a snack.
A cup (155 grams) of cooked edamame provides around 18.5 grams of protein.
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