This is the ultimate plant-based appetizer you need to make for Thanksgiving

Under normal circumstances, many of us would be preparing for a massive Thanksgiving get-together with family and friends. But this year, certain traditions look a little different.

Whether you’re dining virtually or hosting a backyard dinner with the people in your bubble (made warm and welcoming with the help of patio heaters), a lot of things may seem unconventional this Thanksgiving.

But with this new landscape, there’s never been a better time to experiment in the kitchen. So, why not add a new and exciting approach to your annual Thanksgiving dinner?

Inspired to do the exact same thing ourselves, we did a trial run by making (and devouring) the only plant-based appetizer you need to prepare for the big day. Behold, the Vegan Sesame Edamame Dip with Nori, born and crafted at the PC Test Kitchen.

Vegan Sesame Edamame Dip with Nori/President’s Choice

When it comes to devising a menu, we prefer to leave that to the pros. Plus, culinary experts at the PC Test Kitchen have already developed new plant-based Thanksgiving recipes using the tasty lineup of PC Plant-Based products, which you can find at Loblaw stores across Canada, including Loblaws, No Frills, and Real Canadian Superstore.

But the easy-to-make aforementioned dip is our new favourite snack to set the mood for a gorgeous Thanksgiving spread. It takes only 10 minutes to prep, five minutes to cook, and 20 minutes to chill, leaving you with more time to sip wine and savour good conversation.

As an umami bomb, it’s something that everyone around the dinner table can enjoy together — even if veggies aren’t their first preference. Umami (aka the “fifth taste”) is often described as intense, deep, and meaty, and with this recipe, it’s found in miso paste, sesame oil, and nori.

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To get started, we took a small saucepan of water to the boil. Next, we added in some PC frozen edamame, before reducing the heat and cooking for three to four minutes — until the edamame was tender.

After we pulsed two sheets of nori into fine crumbs in a food processor, we drained and rinsed the young soybeans. The edamame was then placed into the processor along with a shallot, some garlic, PC Plant-Based Mayo-Style Spread, fresh lime juice, a teaspoon of miso paste, and a teaspoon of sesame oil.

If you don’t have a food processor, using a blender works too. Just make sure to add 30 to 45 ml (two or three tablespoons) of water to help break everything down smoothly. The result you want to aim for is a smooth mixture that you can scoop out and place into a bowl.

When you leave the serving bowl (covered) in the fridge to chill for approximately 20 minutes, you’re basically done. Simply drizzle the mixture with one teaspoon of sesame oil and dust over the top with a spice blend (this step is optional).

One of the things we love about this recipe is how the umami effortlessly pairs with the creamy puréed edamame and PC Plant-Based Mayo-Style Spread, which is egg-free. If you wanted to try something different, you could even lightly toast the nori on a nonstick skillet to add a rich and nutty flavour to the dip.

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Whether you’re plant-curious, vegan, or just want to try something new for the starter, main dish, or dessert in your untraditional feast, you’ll find what you need with the growing lineup of plant-based foods by President’s Choice — without compromising on taste.

To find more recipe inspiration as you plan your Thanksgiving dinner, head to pc.ca. Learn more about the full plant-based product line-up here before you hit your local Loblaw banner store.

Vegan Sesame Edamame Dip with Nori

Ingredients: 

• 2 cup (500 ml) of frozen PC Edamame
• 2 sheets nori seaweed or 1 package (5 g) of roasted seaweed snack, roughly crumbled
• 1 shallot, roughly chopped
• 1 small clove of garlic, roughly chopped
• 1/2 cup of PC Plant-Based Mayo-Style Spread
• 2 teaspoon of fresh lime juice
• 1 teaspoon of white miso paste or sodium-reduced soy sauce
• 2 teaspoon of sesame oil, divided
• 1 teaspoon of PC Black Label Shichimi Togarashi 7-Spice Blend

Method: 

• Bring a small saucepan of water to boil. Add the frozen edamame; reduce heat to a simmer and cook until tender (3 to 4 minutes). Drain and rinse under cold water.
• Pulse nori into fine crumbs in a food processor. Add the edamame, shallot, garlic, mayo-style spread, lime juice, miso paste, and 1 teaspoon of sesame oil; process until smooth, scraping down the side of the bowl as needed.
• Transfer the mixture to a serving bowl; cover and refrigerate until chilled (about 20 minutes).
• Uncover the dish. Drizzle with the remaining 1 teaspoon of sesame oil and sprinkle with the spice blend (optional).