Vegan Succotash Recipe: Easy, Healthy, and Delicious Meal

Succotash is a vibrant, colorful dish that perfectly showcases the bounty of fresh summer vegetables. Traditionally made with corn and lima beans, this vegan succotash recipe elevates those classic ingredients with a medley of bell peppers, tomatoes, and a hint of herbs to create a deliciously wholesome side or main dish.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe is not only easy to prepare but also packed with nutrients and flavor.

The beauty of succotash lies in its versatility—you can enjoy it warm or cold, as a side to your favorite vegan protein, or even tossed with grains for a hearty bowl. Plus, it’s naturally gluten-free and free from any animal products, making it suitable for a wide range of dietary preferences.

Let’s dive into this delightful dish that promises to brighten your plate and nourish your body!

Why You’ll Love This Recipe

This vegan succotash recipe is a celebration of fresh, wholesome vegetables that come together in a simple yet satisfying way. Here’s why it’s a must-try:

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Nutritious: Loaded with fiber, vitamins, and plant-based protein from beans and corn.
• Flavorful: The combination of sweet corn, tender lima beans, and sautéed peppers is enhanced with herbs and a touch of garlic for depth.
• Flexible: Easily adaptable with whatever fresh or frozen veggies you have on hand.
• Vegan and gluten-free: Suitable for a wide range of diets without sacrificing taste.

Ingredients

• 2 cups fresh or frozen corn kernels (about 3 ears if fresh)
• 1 ½ cups lima beans (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro, chopped for garnish
• Juice of ½ lemon (optional, for brightness)

Equipment

• Large skillet or sauté pan
• Medium saucepan (for boiling lima beans if fresh)
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Bowl for mixing and serving

Instructions

1. Prepare the lima beans: If using fresh lima beans, bring a medium saucepan of water to boil. Add the lima beans and cook for about 10 minutes or until tender but not mushy. Drain and set aside. If using frozen, thaw or cook according to package instructions.
2. Heat the skillet: Place a large skillet over medium heat and add the olive oil. Once heated, add the chopped red onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add the garlic and spices: Stir in the minced garlic, smoked paprika, and cumin. Cook for another 1 minute until the spices bloom and the mixture is aromatic.
4. Cook the peppers: Add the diced red and yellow bell peppers to the skillet. Sauté for 5-6 minutes until they begin to soften but retain some crunch.
5. Add corn and lima beans: Stir in the corn kernels and cooked lima beans. Cook for another 5 minutes, stirring occasionally, until everything is heated through and well combined.
6. Incorporate tomatoes and season: Gently fold in the halved cherry tomatoes. Season the mixture with salt and freshly ground black pepper to taste. If using, squeeze the juice of half a lemon over the succotash for a refreshing finish.
7. Garnish and serve: Remove from heat and sprinkle chopped fresh parsley or cilantro on top. Serve warm or at room temperature as a side dish or light main meal.

Tips & Variations

For a creamier texture, stir in 1/4 cup of coconut milk or a splash of unsweetened almond milk just before serving.

Try adding diced zucchini or fresh green beans for extra crunch and variety.

If you prefer a smoky heat, add a pinch of cayenne pepper or some diced jalapeño during the spice step.

For a protein boost, toss in cooked chickpeas or cubed tofu before serving.

Nutrition Facts

Serving Suggestions

This vegan succotash pairs beautifully with a variety of dishes. Serve it alongside grilled tofu, tempeh, or your favorite vegan sausage for a well-rounded meal.

It’s also fantastic spooned over a bed of quinoa, brown rice, or millet for a hearty grain bowl.

For something lighter, enjoy it chilled as a refreshing summer salad, perfect for potlucks or picnics. It can also be served as a colorful side with plant-based burgers or vegan meatloaf.

Want to explore more vegan recipes? Check out these tasty options:

• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Peruvian Vegetable Recipes for Flavorful Healthy Meals

Conclusion

Vegan succotash is a fantastic way to celebrate the simple goodness of fresh vegetables. It’s quick to make, flexible enough to suit your pantry, and packed with vibrant flavors that bring any meal to life.

Whether you’re cooking for yourself, family, or friends, this dish offers comfort and nutrition in every bite.

By using wholesome ingredients and bright seasonings, you’ll find yourself coming back to this recipe again and again. Give it a try and enjoy a colorful, delicious plant-based dish that’s perfect any time of year.

Don’t forget to explore more creative vegan dishes on the blog to keep your meals exciting and healthy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Succotash”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A colorful and hearty vegan succotash featuring fresh corn, lima beans, and bell peppers. This dish is perfect as a side or a light main course.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups fresh or frozen corn kernels”, “1 1/2 cups lima beans, fresh or frozen”, “1 red bell pepper, diced”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1/2 teaspoon smoked paprika”, “Salt and pepper, to taste”, “1/4 cup fresh parsley, chopped”, “1 tablespoon lemon juice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add red bell pepper and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in corn and lima beans, cook for 7-10 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Season with smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Remove from heat, stir in lemon juice and parsley.”}, {“@type”: “HowToStep”, “text”: “Serve warm.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “5 g”, “carbohydrateContent”: “28 g”}}