Edamame Pea and Broccoli Creamy Beans (Vegan High-Protein)
This super green Edamame Pea and Broccoli Creamy Beans is packed with three types of protein and fibre and contains so much goodness. It’s naturally vegan and gluten-free and is full of pesto, lemony, garlicky flavours, and ready in just 25 minutes.
I love a good one-pan bean dish, and while this requires a quick blending of ingredients, it really is ready in less than 25 minutes. It’s packed with green petit pois, edamame and bean goodness and relies mainly on cupboard staples, making this is a great midweek dinner or lunch and tastes even better the next day. It’s packed with lemony and garlic flavours along with fresh basil for a homemade pesto sauce vibe. This recipe was inspired by a smashed pea gnocchi dish I saw over at Mob on social media, although I’ve upped the goodness and plant diversity and made it even easier. Despite being so green, it really does taste amazing, so don’t let the colour fool you.
Why will I love these beans?
This recipe is amazing:
- Creamy, saucy and warming
- Full of lemon, garlic and basil
- Packed with fibre and protein from peas, edamame beans and beans
- Full of 12+ different plants for a range of goodness
- Made with wholefood ingredients
- Naturally vegan, dairy-free and egg-free
- Naturally gluten-free and nut-free
- Contains hemp seeds for omega goodness
- Full of fermented dairy-free yoghurt for gut health
- Ready in less than 30 minutes
- Made in one pan and one blender
- Ideal for midweek meals
- Relies mainly on store cupbard and freezer staples
- Also great to meal prep
- Freezes well and lasts 2-3 days in the fridge
- Delicious with bread or toast
- Also tasty with wholegrains like quinoa or buckwheat
- Can be stuffed into a baked jacket potato
- Enjoy with pasta or homemade gnocchi
If you already love the sound of this green recipe, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my “shop the recipe” section for my favourite and recommended products.
For the sauce:
- Frozen peas: I use petit pois, but you can use any peas, just defrost them first.
- Edamame beans: I use frozen ones and then defrost before using through the recipe. They may also be called frozen soya beans.
- Fresh basil: this is great for making the sauce taste like pesto and really fresh.
- Garlic: for a rich flavour.
- Lemon: for tang and zest.
- White miso paste: this adds tons of umami richness and is great for adding savouriness to the sauce.
- Nutritional yeast: this adds a savoury richness to the sauce rather than it tasting too cheesy. If you don’t have any, you can leave it out.
- Hulled hemp seeds: these are great for adding healthy fats and omega goodness.
- Thick coconut or dairy-free yoghurt: this makes the sauce lovely and creamy. I use the Cocos Organic coconut yoghurt which is fermented and full of only natural ingredients.
- Coconut milk: I use a carton of Rude Health coconut milk but for a creamier sauce, use light coconut milk from the tin or for an even creamier mix, use full-fat coconut milk.
- Salt and pepper: to season.
And for the pan:
- Olive oil: or your favourite oil for frying.
- Tenderstem broccoli: chop this into small chunks, or use regular broccoli, too.
- Cavolo nero: or regular kale, shredded up.
- Chilli flakes: for a bit of heat.
- Extra peas and edamame beans: as above.
- Cannellini beans: these are the Bold Bean Co Queen cannellini beans are so plump and juicy and work so well. We also use the brine/liquid from the tin, so don’t drain that away. You can also use chickpeas or butterbeans, too.
- Extra fresh basil: to tear and stir through.
I like to serve these beans with extra yoghurt, some chilli flakes, black pepper and hemp seeds sprinkled on top. Mop up with hunks of sourdough bread or toast or spoon into bowls with quinoa, rice or buckwheat. It’s also great with pasta, gnocchi or baked potatoes.
Is this recipe gluten-free and nut-free?
Yes this is naturally gluten-free and nut-free, just check that the bread or grains you serve it with do not contain gluten or nuts.
How do I make this?
This dish is ready to go in a few steps:
- Add all of the sauce ingredients to a blender: and blend until creamy.
- Fry off the broccoli and kale in a large non-stick frying pan: for 5 minutes with chilli flakes.
- Pour in the peas, edamame, beans and sauce: and allow to warm through.
- Serve the beans in bowls with your preferred toppings: and enjoy.
How long will it last?
Once cool, keep these beans in a sealed container for 2-3 days in the fridge, or for 1 month in the freezer. Allow to defrost and warm back up in a saucepan for 5-10 minutes.
What other recipes can I try?
For more one-pan and 30-minute meals:
- Sun-Dried Tomato and Spinach Beans
- Vegan Tomato Pesto Lasagne Soup
- Spicy Peanut Tofu Noodle Soup
- Creamy Harissa Leek Aubergine and Butterbeans
- Creamy Curried Chickpeas on Toast
Edamame Pea and Broccoli Creamy Beans (Vegan High-Protein)
This super green Edamame Pea and Broccoli Creamy Beans is packed with three types of protein and fibre and contains so much goodness. It’s naturally vegan and gluten-free and is full of pesto, lemony, garlicky flavours, and ready in just 25 minutes.
Ingredients
For the Sauce:
- 160g frozen peas, thawed
- 160g frozen edamame beans, thawed
- 20g fresh basil (2 large handfuls)
- 2 garlic cloves, peeled
- 1 lemon, juiced
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 2 tbsp hulled hemp seeds
- 120g thick coconut or dairy-free yoghurt
- 200ml light or full-fat coconut milk*
- Salt and pepper
For the Pan:
- 1 tbsp olive oil
- 160g tenderstem broccoli, chopped into chunks
- 50g cavolo nero, chopped
- ¼ - ½ tsp chilli flakes
- 80g frozen peas, thawed
- 80g frozen edamame beans, thawed
- 1 tin cannellini beans (400g beans and liquid)
- 2 sprigs fresh basil, torn
To Serve:
- 4 tbsp thick coconut or dairy-free yoghurt
- Extra chilli flakes, black pepper, fresh basil, hemp seeds
- Bread/toast or other wholegrains
Instructions
- First start by thawing out all of the peas and edamame beans. You can do this all together, then divide them back up for the sauce and for the pan.
- For the sauce, add all of the ingredients to a small blender and process until really smooth and creamy. Season to taste with salt and pepper.
- Add the olive oil to a large non-stick frying pan, and once hot, add the broccoli, kale and chilli flakes. Cook for 5 minutes, to soften, and then pick out a few pieces of broccoli for serving, if you like.
- Now add in the peas (save a few), edamame beans (save a few), cannellini beans with their brine/liquid and some fresh basil. Pour over the green sauce and stir really well.
- Allow to warm through for 5-10 minutes.
- Spoon into bowls and top with the yoghurt, reserved broccoli, the extra peas and edamame beans and some chilli flakes, black pepper, basil and hemp seeds.
- Serve with your favourite bread/toast or with wholegrains like rice, legume pasta or quinoa.
- Once cool, keep leftovers in a sealed container for 2-3 days in the fridge or for 1 month in the freezer. Allow to defrost and warm back up in a pan for 5-10 minutes.
Notes
*I use a carton of Rude Health coconut milk but for a creamier sauce, use light coconut milk from the tin or for an even creamier mix, use full-fat coconut milk
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Stay in touch
I look forward to hearing what you think of these Edamame Pea and Broccoli Creamy Beans so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With green love x
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