We always buy frozen edamame with the best of intentions. But more often than not, we use it for icing our sore joints instead of in a delicious meal.
As important as post-workout R&R is, we say it’s time to let edamame live up to its full potential. These 11 frozen edamame recipes are so tasty and easy, you may never end up with extra bags in your freezer again.
Cabbage salads are tricky. The veggie produces so many shredded leaves that it feels impossible to use them all — especially when recipes call for green and purple varieties. (There’s only so much cabbage one can eat!)
This salad, however, changes the game. It’s so crunchy and satisfying that you’ll actually look forward to leftovers all week. And since cabbage is so dense, you won’t have to worry about it getting flat and lifeless like other greens.
Another bonus: It tastes good with all kinds of protein. Chicken, shrimp, tofu… you really can’t go wrong.
Simple, savory, sweet — this salad checks all the boxes. It also makes a snazzy side dish or snack.
Simply defrost frozen edamame, toss with cranberries and olive oil, stir in feta crumbles, and cover with freshly cracked black pepper.
We also love stuffing the salad into a pita pocket and adding diced cucumber and red onion to turn it into a full meal.
Some ingredients are just made for each other — like broccoli and edamame. What strengthens their union even more? Peanut sauce.
To make the most of these triple-threat flavors, boil or roast broccoli florets, toss with edamame and chopped peanuts, mix in the peanut sauce, and top with scallions and sesame seeds.
The perfect side for sautéed chicken breast or tofu, this salad will make anyone a fan of broccoli — yes, even the kiddos.
Zucchini shouldn’t have all the fun. This recipe skips the squash and opts for crunchy cucumber as its spiralized veggie of choice.
Mixed with red bell pepper, jalapeño, edamame, and a homemade ginger vinaigrette, it’s perfect as a light dinner after a heavy day of eating — we’ve all been there — or as a simple weekday lunch.
Add shrimp or salmon for some more protein and toasted sesame seeds for a little extra color and flavor.
For those moments when you’re looking for a fresh dip for your pita chips, reach for frozen edamame.
Made with garlic, olive oil, lemon, and fresh herbs (basil is our fave), this dip will be gone in less time than you’ll spend making it. In fact, you may even want to double the recipe — particularly if you’re hosting.
Anything with Parmesan and garlic in the title is bound to be the bomb, right? This portable snack is a snap, requiring just a quick coating of spices and cheese and a stint in the oven until the cheese is all browned and melted.
The garlic complements the edamame’s flavor without overpowering it, and the cheese turns these pods into bite-size snacks with a satisfying crunch.
Edamame is often used as a substitute for chickpeas, but in this recipe, they become a dream team. (Oh, and peas join the party too.)
Simply cook the orzo, add the frozen ingredients just before it’s done boiling, drain, add the chickpeas and spices along with a splash with olive oil, and voila! You can now enjoy your comforting bowl of goodness.
For a little extra flavor, add a drizzle of thick balsamic or top with red pepper flakes.
Betcha haven’t tried this hummus variety before! To balance the flavor of edamame, amp up the lemon juice and tahini for a perfect dipping sauce you’ll keep coming back to.
Simply defrost the edamame and blend the ingredients. The finished product is a beautiful pastel green, but you class it up even more with a drizzle of olive oil, some fresh cilantro leaves, and a few sesame seeds.
Here’s another fun spin on beloved Mediterranean cuisine. Edamame stands in for chickpeas to create St. Patrick’s-worthy falafels (with the help of parsley and scallions too).
Enjoy them covered in a garlic-herb spread and nestled between spinach leaves. Feel free to use whatever sauces you please — hummus, harissa, tzatziki — and get creative with toppings. (Though pickled onions and Kalamata olives are a great choice, if we may say so.)
We have some serious beef with this recipe. Just kidding! Easy and tasty, this recipe can do no wrong.
Homemade sauce is splashed on thin strips of flank steak (chicken or shrimp would taste great too) and mixed with broccoli, edamame, and brown rice for a filling, flavorful, and easy weeknight dinner.
Feel free to substitute store-bought teriyaki sauce if you’re short on time (or ingredients), but keep an eye out for added sugars.
Black bean burgers, lentil burgers, mushroom burgers… the list of vegetarian burger options runs deep. But edamame burgers? This was news to our ears — and boy, are we glad we heard it.
The frozen soybeans are mixed with the likes of sweet potato, garlic, onion, oats, greens, and a heap of spices and sauces (like tahini) to create the most savory veggie burger we’ve ever tasted.
Serve with whole grain mustard, barbecue sauce, hummus, tzatziki, or any other accoutrements, and feel free to freeze the leftovers (they thaw like champs).
Who knew these little soybeans could be so versatile? We certainly didn’t, but now a bag of frozen edamame is a grocery trip staple.
If you really want to end your green cooking spree on an interesting note, you could be adventurous and try this edamame ice cream recipe (WTF?!), but we’ll leave that one up to you.