I developed the recipe for these Edamame Sliders as part of the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
I’ve got a new recipe of my own for you today! I actually was totally on my game and made these a couple weeks before baby arrived. I even teased you with a pic or two on IG…but today’s the day I finally get to share them with you. With Thanksgiving rapidly approaching, I’ve reached the point I seem to reach every year, where I start to crave all of those traditional Thanksgiving foods from my childhood. However, I’ve noticed over the past few years that I’ve also started embracing Thanksgiving as a chance to try some new recipes on occasion!
This is one of those times. I’ve teamed up with The Soyfoods Council to create a recipe for Edamame Sliders. We were asked to use our choice of soy products to help our Thanksgiving guests get #soyinspired this year. When I did my reader survey a few months ago, a lot of you asked for more meatless recipes so I thought this partnership was very timely! I chose edamame because I knew hubby liked it- we eat it as an appetizer occasionally both at home and in restaurants. It’s a great source of protein and doesn’t have a super dominating flavor so I knew I’d be able to get creative with my recipe.
Originally I was going to use the edamame in grain-based salad that you could add to your Thanksgiving table as a side dish, but then I started thinking about leftovers. I get that for most people, Thanksgiving means turkey. If you have a non meat-eater in your family they can probably get by for one day on sides and other meatless options…but if you’re anything like my family, you spend the next week or so after Thanksgiving eating leftovers. Turkey soup, turkey sandwiches, turkey omlettes…you get the idea. So I thought, why not give the vegetarians something of their own that they could enjoy, either on Thanksgiving day, or while all the leftovers are being consumed?
Thus, these sliders were created. Here’s the recipe:
These turned out great! They stuck together well and as long as you put them on a greased baking sheet (or try lining with parchment paper or aluminum foil sprayed with oil), they should be pretty easy to flip.
I served them topped with my homemade cranberry sauce and the flavors pair really well together, but feel free to top them however you choose!