Enjoy a meal that’s akin to heaven for vegetarians!
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If you’ve never had succotash before you may not realize that it’s far more than just a crazy word said by beloved animated characters. The word is actually derived from the Narragansett Native American tribe who hail from New England, specifically Rhode Island. That means succotash is a dish that’s rich in history and dates back hundreds of years. It also has some of its roots in Southern cuisine. As for this recipe for vegetarian succotash, it’s a wonderful vegetarian dish that’s good anytime of year, especially when corn and lima beans are in season.
The Narragansett word “msíckquatash” means boiled corn, which is why corn is a key ingredient in succotash. However, the corn is married with lima beans, tomatoes, and bell peppers to create a cacophony of vegetables that blend well together. With a little onion and black pepper thrown into the mix, succotash has a mild kick but nothing too intense. The mixture of vegetables ensures that the dish is anything but boring, as it contains great texture and a diverse flavor profile, which is why any vegetarian or vegetable lover is bound to enjoy it.
If you find yourself enjoying vegetarian succotash, you may want to try classic succotash. Just be warned that it has a little bacon in it, so it’s not vegetarian-friendly. If you need to avoid meat, we would recommend fresh corn and mango salad, which is similar to vegetarian succotash. If you’re particularly interested in corn-based recipes, you can make a simple corn salad or give southern fried corn a try. Finally, you can keep things simple by learning how to steam corn on the cob.
Is Vegetarian Succotash Healthy?
With so many vegetables, it’s hard to find a healthier or more nutrient-rich dish than vegetarian succotash. It provides a large serving of Vitamin C, as well as Vitamin A, iron, calcium, and other nutrients. Plus, in addition to being a vegetarian dish, this recipe is dairy-free, gluten-free, soy-free, and nut-free. Barring an allergy to any of the ingredients, there’s no reason why vegetarian succotash can’t be part of a healthy diet.
Add More Vegetables
Just like in any vegetarian recipe, feel free to add any other vegetables to the dish that you like. Of course, it’s not succotash if corn and lima beans aren’t the main event. Therefore, you don’t want to stray too far from the given recipe because true succotash has a specific set of ingredients. That being said, squash, zucchini, and okra are all popular additions to vegetarian succotash. Feel free to personalize the vegetable choices however you please. The same holds true for any spices or herbs. If salt and pepper aren’t enough, parsley, thyme, basil, and paprika are common ways to spice up vegetarian succotash just a little.
INGREDIENTS
- 3 tablespoons olive oil
- 1 small white onion, chopped
- 3 cups corn, thawed if frozen
- 2 cups lima beans, thawed if frozen
- 1 small red bell pepper, chopped
- 2 cups diced tomatoes with green chilies, drained
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
INSTRUCTIONS
Sauté
Cook onion and corn in oil.
Combine
Add beans, bell pepper, and tomatoes; cook.
Serve
Season, garnish with basil, and serve.
Devour!
FAQs & Tips
Many people prefer to serve vegetarian succotash warm as soon as it’s prepared. However, it can also be kept in the fridge inside an airtight container and served cooled up to four days after being prepared.
It can be either. It’s hearty enough to be the main course of a vegetarian meal but can also be a tasty side dish.
Serving Suggestions
Cornbread is often a popular side dish to have with vegetarian succotash. This can be vegan cornbread or perhaps cornbread protein bars. A bed of rice is another good way to complement succotash, including paleo cauliflower fried rice and ginger rice. Of course, if you’re only planning on using succotash as a side dish, try making sweet potato quinoa veggie burgers or buffalo cauliflower wings the main course.
Vegetarian Succotash
Ingredients
- 3 tablespoons olive oil
- 1 small white onion chopped
- 3 cups corn thawed if frozen
- 2 cups lima beans thawed if frozen
- 1 small red bell pepper chopped
- 2 cups diced tomatoes with green chilies drained
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
-
Heat olive oil in a large skillet over medium heat.
-
Add the chopped onion and corn to the skillet, cooking until the onion is translucent and the corn starts to caramelize.
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Mix in the lima beans, red bell pepper, and diced tomatoes with green chilies. Cook until the vegetables are heated through and the excess liquid has evaporated, about 5 minutes.
-
Season the succotash with salt and pepper to taste, then transfer to a serving dish.
-
Garnish with fresh basil and serve warm, or allow to cool and refrigerate to serve chilled.
Nutrition
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