Vegan Sweet Chili Edamame is finger-licking good and ready in under 15 minutes! This salty-sweet edamame appetizer is fun, filling, and perfect for snacking!
We’re seriously crushing on edamame lately, can ya tell?
Of course I’m not done yet! Today we’re rocking a sweet and savory twist on classic the edamame appetizer with a little help from Thai sweet chili sauce.
The result is a sticky, finger-licking, snack that’s bursting with flavor! You can keep things mild or break out the sriracha or crushed red pepper flakes to let some fire in on the action. The first time I made this Paul and I straight-up devoured the entire batch of edamame.
Ready to follow suit? Let’s get our recipe on!
Vegan Sweet Chili Edamame
This salty-sweet edamame is fun, filling, and perfect for snacking!
Vegan Sweet Chili Edamame
Yield 4 servings
- 10 oz frozen edamame pods
- 1 tsp sesame oil*
- 1 clove garlic, minced
- 2-4 TBSP sweet chili sauce
- 1/8-1/4 tsp tsp kosher salt, plus extra to taste if desired
- 1-2 tsp toasted sesame seeds
- 1 TBSP chopped green onion to garnish (totally optional!)
* No sesame oil? no problem! your favorite healthy oil will work. Avocado oil... olive oil... anything goes!
- Bring 3 cups of water to a boil in a small pot or saucepan.
- Add frozen edamame and cook for 5 minutes or until tender but al-dente. I always test doneness by trying one first.
- Drain edamame and set aside.
- Next add your sesame oil to the pot, switching heat to medium. If the pot is crazy hot, give it a moment to cool to prevent burning the garlic.
- Add your garlic and cook until tender and fragrant. Next add the sweet chili sauce followed by your edamame pods, salt and sesame seeds. Toss or stir to coat. If desired, you can garnish the dish with sliced green onion.
- Feeling fiery? Let a little Sriracha or ground cayenne pepper in on the fun and take them from sweet to spicy! (y'all know heat is my weakness - lol)
- Transfer to a bowl and dive in while they're hot!
If you are purchasing steam-in-the-bag frozen edamame and wish to cook the pods that way, go for it. I feel like mine get overly mushy whenever I do so I like the boiling method best!
Want to amp up the heat? Sprinkle some crushed red pepper flakes or a drizzle of sriracha into the pan along with your sweet chili sauce for a fiery kick! Start small and add more based on heat preference. Enjoy!
If you get a chance to try this vegan sweet chili edamame, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
Another edamame recipe I’m totally wild about involves seasoning the pods with kosher salt and cayenne pepper. It’s simple, crazy spicy, and just plain addictive. No measurements needed, just start with a teeeeeny bit of cayenne then add extra to taste! I do the same thing for my kale chips too! I’m no stranger to popping down in front of a movie with a big bowl-o-edamame instead of buttered popcorn. It’s way more filling and just plain fun!