December 26th, 2024
Recipes
Sheet Pan Edamame, Vegetables, and Soy
Valentina P
- Difficulty
•
- Time 30"
Tender roasted vegetables and rice tossed in a savory Asian-inspired sauce. The sheet pan cooking method is so quick and unfussy that this vegan meal-in-one is a breeze to make. This combination of vegetables and edamame is a personal favorite, but can also be modified with what you have on hand.
How To MakeDiet Type: Plant-based
Shopping List
-
Sheet Pan
- 1/4 large head green cabbage
- 4 ounces broccolini or broccoli
- 1 cup shelled edamame (can use defrosted)
- 1 cup cooked white or brown rice
- 1/4 cup sunflower seeds or slivered almonds
- 2 unpeeled garlic cloves
- 1 tablespoon cooking oil Sauce
- 1 tablespoon coconut aminos (we like this one)
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 410°F. Roughly dice the cabbage into 1 to 2 inch pieces and chop the broccolini into bite-sized pieces.
- Step 2: Spread the cabbage, broccolini, edamame, and whole garlic cloves on a large sheet pan. Toss evenly with the 1 tablespoon of cooking oil.
- Step 3: Roast the vegetables for 15 to 20 minutes. Stir the vegetables after the first 10 minutes. Two minutes before it's done, sprinkle the sunflower seeds or almonds over the top of the pan to toast.
- Step 4: Meanwhile, stir together the sauce ingredients.
- Step 5: Remove the cooked vegetables from the pan and squeeze the soft garlic cloves out of their peel and into the vegetables. Add the rice and half of the prepared sauce. Stir to coat.
- Serve: Enjoy warm with additional sauce on the side, to add as desired.
Recipe Notes
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Nutrition
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recipe
Sheet Pan Edamame, Vegetables, and Soy
PT30M 1/4 large head green cabbage 4 ounces broccolini or broccoli 1 cup shelled edamame (can use defrosted) 1 cup cooked white or brown rice 1/4 cup sunflower seeds or slivered almonds 2 unpeeled garlic cloves 1 tablespoon cooking oil 1 tablespoon coconut aminos (we like this one) 1 tablespoon sesame oil 1 tablespoon extra virgin olive oil 2 teaspoons rice vinegar 1 teaspoon chili flakes (adjust to taste) 1/2 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
