Chili-Garlic Edamame

Our favorite edamame recipe! 

Serves about 3 as an appetizer or snack.


  • 4 cloves of garlic, finely minced
  • 2 teaspoons olive oil
  • 2 tablespoons sake or dry white wine
  • 2 teaspoons tomato paste
  • 1 teaspoon sriracha chili sauce (or more to taste)
  • ¼ teaspoon salt
  • 1 tablespoon vegan butter
  • 2 tablespoons water
  • ¼ teaspoon sugar
  • 8 oz edamame pods, cooked according to package directions
  • Squeeze of lemon juice (optional)


  1. Heat oil in medium-sized pan over medium heat and sauté minced garlic for about 7 minutes, until softened. (Do not scorch garlic).
  2. Add the remainder of sauce ingredients (excluding edamame and lemon) and warm for about 4 minutes until reduced and moderately thickened. (The vegan butter is what really makes this sauce delicious and can be reduced to 2 teaspoons but not deleted.)
  3. Toss edamame pods in the sauce allowing to warm for about 1 minute. Move to serving dish and top with a small squeeze of lemon (optional). Garnish with sesame seeds if desired.