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
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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!

What is Edamame?

Edamame are soybeans, the same beans that are used to make tofu. Sometimes they come in a shell, which isn’t edible. But you can also buy it pre-shelled, which makes it easy! I get the preshelled edamame in the frozen section at the grocery store. I’ve also seen it at Trader Joe’s! It’s a great source of plant-based protein and fiber.

edamame and vegetables on a plate

For another easy edamame recipe, try this simple air fryer edamame!

Sheet Pan Edamame Ingredients

  • Edamame– I like using frozen, shelled edamame. It’s easy to keep frozen edamame on hand and having it shelled saves me a lot of time.
  • Soy sauce– This adds a salty flavor to the sheet pan meal.
  • Hoisin– This sauce is slightly sweet and salty, adding lots of complexity to this meal.
  • Rice vinegar– This adds a tangy vinegar flavor that creates depth in the sauce.
  • Garlic– I like a hint of garlic in the sauce. You can substitute with garlic powder, if needed.
  • Sambal oelek chili paste– I love the unique flavor of this spicy chili paste but if you don’t have any on hand, substitute with crushed red pepper flakes, which will add heat.
  • Caulilflower– This is a great low carb vegetable to pair with the edamame.
  • Red bell pepper- I love the sweetness of a roasted red bell pepper.
  • Carrots– Sweet carrots add a caramelized flavor to this sheet pan combination.
  • Avocado oil- A little oil helps everything roast evenly and enhance the flavors.

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 soy sauce, rice vinegar, hoisin, and sambal oelek 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

Substitution Ideas

  • I love the unique flavor of this spicy chili paste but if you don’t have any on hand, substitute with crushed red pepper flakes, which will add heat.
  • If you don’t have any rice vinegar, check out these rice vinegar substitutions to give you the same flavor with ingredients you probably have in your pantry.
  • 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!

What to Serve with Sheet Pan Edamame

If you want to bulk up the meal, try serving this with rice or quinoa! I love making quinoa in my rice cooker or Instant Pot for easy, fluffy quinoa without the fuss. You could also serve it with tempeh for additional plant-based protein. Try this tempeh recipe for a delicious way to round out your sheet pan meal!

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sheet pan edamame

Sheet Pan Edamame

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Sheet Pan
  • Method: Baked
  • Cuisine: Asian
  • Diet: Vegan
Print Recipe

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

Units 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.

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

This Sheet Pan Halloumi and Vegetables combines crispy halloumi cheese with roasted broccol, red onion, and bell pepper, drizzled in a delicious herby sauce.

sheet pan halloumi

These Sheet Pan Fajitas are an easy dinner option because everything cooks at once! Cheesy pinto beans and a rainbow of vegetables create a delicious, healthy meal!

prepared fajitas