This Vegan Southern-Style Succotash is courtesy of Michelle, the content creator of Healthy Steps. She points out that “the Native Americans of the Northeast USA first taught the European settlers how to make succotash because it was inexpensive and highly nutritious.” Her recipe is chock full of vitamins, minerals, and fiber, a delicious combination that goes well as a main or side dish. Add cornbread and salad, and you have a great and hearty meal.


1 tablespoon olive oil, or vegan butter

1 small onion, finely chopped

2 cloves garlic, minced

2 medium tomatoes, chopped

½ C. baby lima beans

2 C. organic corn, fresh, frozen, or canned

1 C. okra, chopped

¼ C. vegetable broth

¼ tsp. dried basil, or thyme

Pink or kosher salt, to taste

Pinch of cayenne


Heat oil or butter in a large skillet over medium-high, add onion and garlic, and cook until onion is soft about 3 minutes.

Add tomatoes, lima bean, corn, okra, vegetable broth, and basil. Cover skillet and cook for about 10 minutes, stirring occasionally or until vegetables are tender.

Season with salt and pepper to taste.


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