Widely used in Japanese cuisine, edamame are young soybeans bursting with protein, iron and calcium.
Serves: 2 | Cook Time: 25 mins | Calories: 572 | Type: Vegan + Gluten-Free | Macros P: 24g / C: 63g / F: 26g
- 210g edamame beans (drained) (soya)
- 80g brown rice
- 4 tbsp buckwheat flour
- 2 tbsp peanut paste (peanuts/nuts/sesame)
- 2 tbsp brown miso paste (soya)
- 1 lime
- 100g chestnut mushrooms
- 10g coconut chips (sulphites)
- 150g red cabbage
- 150g carrot
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked, then drain.
- Make a peanut sauce by mixing the peanut paste with the juice from the lime and 1 tbsp cold water. Set aside.
- Finely chop the mushrooms. In a large frying pan heat 1 tsp oil on a medium heat and fry the mushrooms for 3-5 mins until softened. Remove from the pan.
- Drain and rinse the edamame beans, then add to a bowl and mash with a potato masher. Stir in the cooked mushrooms, miso paste and half of the buckwheat flour. Season with black pepper. Form this mix into 4 burgers and dust the burgers in the remaining buckwheat flour.
- In the same frying pan, heat 2 tsp oil on a medium-high heat and cook the burgers for 4-5 mins each side until golden brown.
- Meanwhile, very thinly slice the red cabbage. Peel and grate the carrot. Place in a bowl with the coconut chips and half of the peanut sauce and stir to mix.
- Place the miso, mushroom & bean burgers on two warm plates, drizzle with the remaining peanut sauce. Serve alongside the red cabbage slaw and brown rice.