Vegan Edamame Pesto with Soba Noodles

The Edamame Pesto makes this an outstanding but simple dish to prepare.  

  • 8 ounces soba noodles
  • 2 cups red cabbage, thinly sliced
  • Edamame pesto (see below)    

Bring large pot of water to boil. Add soba noodles and cook for 4-5 minutes. When noodles are ready, reserve one cup of the noodle water for thinning pesto, then pour remaining liquid and noodles into colander. Rinse with cold water and drain.  Put pesto in large bowl and add noodles and cabbage. Toss together until well blended. Use noodle water to thin if needed.

    Edamame Pesto  

  •  ½ cup fresh parsley leaves
  • ½-1 teaspoons red pepper flakes 
  • 1-2 small cloves garlic
  • ½ cup shelled, frozen edamame, thawed
  • ½ cup whole raw almonds
  • ½ teaspoon salt
  • 3 tablespoons lime juice 
  • 2 tablespoons olive oil
  • 2 tablespoons water

Put the parsley, garlic, edamame, red pepper flakes, almonds and salt in food processor and pulse for 30 seconds. Add in the lime juice, olive oil, and water and process until smooth. Add more water if mixture is too thick.


Pesto can be used to add flavor to pastas, sandwiches, soups or salads.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.