01
Mung Beans
10.0best for dessert1 cup : 1 cup
Tiny sprouted beans; lighter and crunchier, works in stir-fries and salads
10.0
edamame substitute
for dessert.
Dessert edamame — sweet-bean paste (anko-style, sweetened with 25-30% sugar by weight), bean-paste mochi fillings, matcha-edamame ice cream — wants a sub that accepts sugar loading without sourness and purees smooth under a food processor at medium speed. Subs ranked by sugar-carriage (does added sugar dissolve or grain at chill?), texture smoothness after 2-minute puree, and flavor neutrality — lentils and chickpeas bring savory undertones that clash with pastry contexts.
top substitutes
adjustment for dessert
Cooked mung beans 1:1 cup sweetened with 30% sugar by weight make a traditional Asian mung-bean paste for mooncakes, pancakes, or ice cream. Puree 90 seconds smooth; sugar dissolves fully at 180°F warm-mix stage. Pale-green color survives chilling; pairs with matcha, black sesame, or coconut.
02
Tempeh
6.7best for dessert1 cup : 1 cup
Fermented soy cake; slice and pan-fry for crispy exterior, nuttier and chewier than edamame
6.7
adjustment for dessert
Steam tempeh 10 minutes, puree with 30% brown sugar and 1/4 cup coconut milk per cup for savory-sweet bites. Fermented edge reads adult-dessert (fudge, chocolate truffle base) rather than kid-friendly bean paste. Chill 4 hours to set. Flavor is niche; use where umami-sweet is the goal.
03
Tofu
10.01 cup : 1 cup
Soft soy curd; press and cube firm tofu for similar protein, milder flavor than whole beans
10.0
adjustment for dessert
Silken tofu 1:1 cup puree with 30% sugar, cocoa, or fruit puree for vegan mousse. Smooth in 60 seconds on high. Sets without gelatin thanks to 6% protein. Chill 2-4 hours at 40°F for spoonable texture. Flavor-neutral carrier — unlike edamame, tofu has no green bean edge to mask.
show 8 more substitutes
04
Black Beans
10.01 cup : 1 cup
Dark and earthy; firmer when cooked, similar protein content, works in burritos and salads
10.0
adjustment for this dish
Canned black beans rinsed, pureed with 25% sugar and 1/4 cup cocoa per cup for brownies or black-bean cake. Starch-and-protein body replaces flour. Color reads nearly chocolate-indistinguishable after cocoa addition. Bake 350°F for 30 minutes to 200°F internal; chill before slicing for cleanest edge.
05
Chickpeas
10.01 cup : 1 cup
Tan and nutty; use shelled edamame 1:1, slightly firmer bite with bright green color
10.0
adjustment for this dish
Aquafaba-drained chickpeas 1:1 cup puree with 30% sugar into chickpea cookie-dough dessert or blondies. Starch-and-protein body carries brown sugar and vanilla. Bake 350°F for 25-28 minutes. Save aquafaba separately for meringue — it whips identically to egg whites at room temp.
06
Lima Beans
6.71 cup : 1 cup
Buttery and starchy; closest match in size and color, works in succotash and salads
6.7
adjustment for this dish
Cooked lima beans 1:1 cup puree with 30% sugar for sweet-bean paste. Starchier texture than edamame; yields thicker, paste-like consistency that's great for filling pastries or sweet buns. Pale color accepts natural dyes (matcha, pandan). Refrigerate 24 hours to develop flavor; paste reads cleaner after overnight set.
07
Peas
6.71 cup : 1 cup
Sweet and green, works in most dishes
6.7
adjustment for this dish
Frozen peas thawed, pureed with 30% sugar, 1 tbsp butter, 1 tsp vanilla make bright-green pea ice-cream base. Sweeter starting sugar than edamame; cut added sugar 10%. Strain through fine mesh before churn to remove skins. Freeze at -4°F for 4 hours to set; color stays vivid 1 month.
08
Lentils
6.71 cup : 1 cup
Small and tender; red lentils break down while green hold shape, higher protein than most beans
6.7
adjustment for this dish
Red lentils cooked to near-dissolved, sweetened 25% sugar, spiced with cardamom and saffron, make Indian-style lentil halwa. Add 1/4 cup ghee per cup for classic texture. Cook stovetop 10 minutes until paste pulls away from pan sides. Serve warm; chills to firm fudge-like consistency.
09
Kidney Beans
6.71 cup : 1 cup
Large red beans; heartier and starchier than edamame, works in chili and stews
6.7
10
Corn
4.01 cup : 1 cup
Sweet yellow kernels; lighter protein than edamame, adds color and crunch to stir-fries
4.0
11
Avocado
2.51 cup : 1 cup
Blend shelled edamame for creamy green spread; nuttier and denser than avocado, add lemon
2.5