Roasted Soybeans
Looking for a delicious and nutritious snack? Look no further than these Crunchy Roasted Soybeans! With just a handful of ingredients and simple steps, you can enjoy a protein-packed treat that’s perfect for any time of day.
I love these roasted soybeans because they’re not only crunchy and flavorful, they also provide a satisfying dose of plant-based protein. Whether I’m enjoying them as a snack on the go or sprinkling them on top of a salad for added crunch, they never disappoint!
Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Soybeans: Opt for dry soybeans for this recipe. I bought mine online, but you can sometimes find them in the bulk section of grocery stores or health food stores.
- Olive Oil: Choose a high-quality extra virgin olive oil for the best flavor.
- Salt: Look for fine sea salt for easy incorporation into the recipe.
- Pepper: Freshly cracked black pepper is recommended for optimal flavor.
What Makes This Recipe Shine?
- Crunchy Delight: These roasted soybeans offer a satisfying crunch with every bite, making them a favorite snack for any occasion.
- Protein-Packed: Packed with plant-based protein, these soybeans are a nutritious and filling option for fueling your day.
- Versatile Snack: Whether enjoyed straight from the oven or sprinkled on top of your favorite dishes, these roasted soybeans add a delicious crunch to any meal.
Marly’s Tips
- For extra flavor, try experimenting with different seasoning blends such as garlic powder, vegan ranch seasoning, or taco seasoning.
- Make sure to spread the seasoned soybeans out evenly on the baking pan or air fryer basket for even cooking.
Serving Suggestions
Serve this with your favorite side dishes such as:
- Sprinkle roasted soybeans on top of salads or soups for added crunch.
- Serve alongside dips like hummus or guacamole for a tasty snack.
- Incorporate into trail mix or granola for a protein boost.
Storage Tips
Storage & Freezing Instructions: Store leftover roasted soybeans in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.
Vegan Snacks
If you love this recipe for roasted soybeans, here are more vegan snack favorites to try:
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Crunchy Roasted Soybeans
Ingredients
- 2 cups dry soybeans
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked pepper
- Optional Toppings: Mrs. Dash Southwest Chipotle Seasoning or your choice of seasonings (see notes)
Instructions
- Add soybeans to a bowl with water, covering them with at least 3 inches of water. Cover and refrigerate so the beans can soak overnight (9 to 12 hours total).
- Drain the beans in a strainer, shaking o remove excess water. Spread the beans out on a paper towel and pat dry. You can also just let them sit out for a few minutes to air dry.
- Transfer dried soybeans to a pan lined with parchment paper. Drizzle with olive oil and toss to coat.
- Sprinkle with salt and any other favorite spices.
- OVEN METHOD: Preheat your oven to 400°F/200°C. Line a baking pan with parchment paper.
- Pour seasoned beans on the prepared pan, spreading them out into a single layer. Place the pan in the oven and bake for 25 to 35 minutes, until they're crispy on the outside.
- AIR FRYER METHOD: Preheat air fryer to 375°F/190°C. Add seasoned beans to the air fryer basket and cook for up to 10 minutes, flipping the beans a couple of times.
- Remove the chickpeas from the oven and allow them to cool slightly before adding salt and pepper to taste.
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Notes
More Seasoning Flavoring Options
You can vary the flavor of your seasoning toppings, including these:- Combine 1/2 teaspoon garlic powder and 1/2 teaspoon of sea salt
- Add some vegan ranch seasoning powder
- A teaspoon of this simple taco seasoning would be delicious, too.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.