This sheet pan edamame with vegetables has all your favorite stir fry flavors, but it’s made in the oven! It’s a high protein recipe that is completely plant-based!

vegetables on a plate

I’ve been loving sheet pan meals lately, and I’m excited to share this sheet pan edamame recipe! It’s a great option if you’re looking for a lower carb, plant-based meal. The edamame is high in protein and this dish is loaded with vegetables!

vegetables on a plate

How to Make Sheet Pan Edamame

To make sheet pan edamame, start by rinsing frozen, shelled edamame under cold water for 30 seconds. This will help the edamame thaw faster so it will cook more quickly.

edamame in a collander

Whisk together the sauce until combined.

sauce in a dish

Spread all of the ingredients onto a single layer across a baking sheet. You may need two sheets, to ensure a single layer. Drizzle with sauce, then roast in the oven for 20 minutes.

chopped vegetables on a baking sheet

Bake in the oven until the vegetables are lightly browned. Serve with rice, if desired!

edamame on a baking sheet
veggies on a baking sheet

What to Serve with Sheet Pan Edamame

  • If you want to bulk up the meal, try serving this with rice or quinoa!
  • You could also serve it with tempeh for additional plant-based protein.
  • You can mix and match the vegetables based on what you have on hand. Try broccoli instead of cauliflower or green beans instead of carrots!
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sheet pan edamame

Sheet Pan Edamame

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Sheet Pan
  • Method: Baked
  • Cuisine: Asian
  • Diet: Vegan
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Description

This sheet pan edamame with vegetables has all your favorite stir fry flavors, but it’s made in the oven! It’s a high protein recipe that is completely plant-based!

Ingredients

Scale
  • 16 ounces frozen shelled edamame
  • 1⁄4 cup soy sauce
  • 2 tablespoons hoisin
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons sambal oelek chili paste or 1 teaspoon red pepper flakes (optional)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced into 1” pieces
  • 2 large carrots, sliced into coins
  • 1 tablespoon avocado oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Place the frozen edamame in a large strainer and run cold water over the top. Set aside to drain.
  3. Whisk together the soy, hoisin, rice vinegar, garlic, and sambal oelek or red pepper flakes if using.
  4. On a large sheet pan, spread the vegetables in a single layer. You may need more than one pan in order to spread in a single layer.
  5.  Drizzle with avocado oil and stir to coat the vegetables evenly.
  6. Roast the vegetables for 10-15 minutes until they begin to turn golden.
  7. Remove the baking sheet from the oven and drizzle with sauce. Stir to coat.
  8. Return to oven and continue to cook for 3-4 minutes.

Keywords: Sheet Pan Edamame

How to Store Leftovers

Unfortunately, leftovers tend to get a bit soggy if kept in the fridge and reheated in the microwave. If you do want to reheat leftovers I recommend reheating on the stovetop in a skillet or on a sheet pan in the oven.

vegetables on a plate

More Sheet Pan Meal Ideas

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Sheet Pan Fajitas

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