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.


  1. 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.
  2. Make a peanut sauce by mixing the peanut paste with the juice from the lime and 1 tbsp cold water. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.