Roasted Parmesan Edamame
Roasted edamame is a great source of fiber and plant based protein. A great snack alone or combine with some dried fruit, whole grain, cereal and nuts for a healthy snack mix. If you are trying to limit your sodium intake, you can use garlic powder instead of salt.
2 1/2 cups frozen shelled edamame
3-4 sprays of truffle oil
1/4 cup plant based Parmesan cheese (see below)
1/4 tsp garlic salt
pinch of pepper
Preheat oven to 400F degrees. Defrost frozen shelled edamame in a strainer under running cool water.
Spread out on a couple sheets of paper towels. Pat dry.
Spray edamame lightly (3-4 spritzes) of truffle oil.
In a small bowl, combine plant based Parmesan cheese, garlic salt, and pepper.
Toss edamame with cheese mixture.
Cover sheet pan with parchment.
Spread edamame in single layer.
Bake for 15-20 minutes. For crisper edamame, turn oven off and let sit for 20-30 minutes.
Remove tray from oven and cool completely.
Store in airtight container.
1/2 cup is a serving
PLANT BASED PARMESAN
1/2 cup nutritional yeast
1 tablespoon chopped walnuts
1/4 teaspoon salt
Combine all ingredients in a food processor and process until ground well (3-4 pulses).
Store in the refrigerator in a small mason jar or airtight container. Store for up to 4 weeks.