Quick breakfast
Toast of the Town: Lemony Smashed Edamame Toasts
Creamy, lemony smashed edamame piles onto crisp whole-grain toast with peppery radish, fresh dill and a pumpkin-seed crunch.
Grab this
- 340 g (2 cups) cooked shelled edamame, thawed if frozen
- 80 g (1/3 cup) plain unsweetened vegan yogurt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh dill, plus more for serving
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 8 slices whole-grain bread
- 4 radishes, thinly sliced
- 2 tablespoons pumpkin seeds
Do this
- Put the edamame, vegan yogurt, olive oil, lemon juice, lemon zest, dill, salt and pepper in a medium bowl.
- Mash with a potato masher or sturdy fork until the mixture is creamy but plenty of edamame pieces remain. Taste and add another squeeze of lemon if desired.
- Toast the bread until crisp and golden.
- Divide the smashed edamame among the warm toast slices and spread it to the edges.
- Top with sliced radishes, pumpkin seeds and a little extra dill. Serve immediately.
Easy swaps
- Soy allergy: replace the edamame with 1 cup cooked green peas plus 1 cup drained white beans; choose a soy-free vegan yogurt.
- Gluten-free: use certified gluten-free bread and confirm the vegan yogurt is processed without gluten cross-contact.
- Seed allergy: omit the pumpkin seeds or use toasted gluten-free breadcrumbs for crunch.
- Vegan yogurts may contain soy, coconut, oats or nuts. Check the brand label for your specific allergens. Standard whole-grain bread contains wheat and may also contain sesame.
Estimated per serving
Nutrition at a glance
- Calories
- 334
- Fat
- 12g
- Saturated fat
- 2g
- Carbohydrates
- 40g
- Fibre
- 11g
- Sugars
- 5g
- Protein
- 20g
- Sodium
- 430mg
Edamame and whole-grain bread make each serving a useful source of both plant protein and fibre.
Estimates vary with ingredient brands, substitutions and serving size.