Vegan Summer Succotash Recipe

Name: Vegan Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don't have lima beans); 1 1/2 tablespoons coconut oil, divided; 1 small white or spring onion, diced; 1 shallot, minced; 2 cups zucchini, quartered and sliced; 1 cup fresh, shucked corn kernels; 1 cup cherry tomatoes, halved; Sea salt and black pepper to taste; 3 tablespoons chopped fresh basil; 2 tablespoons chopped chives; 1 tablespoon lemon juice

Servings: persons

1 1/2 cups shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don't have lima beans)
1 1/2 tablespoons coconut oil, divided
1 small white or spring onion, diced
1 shallot, minced
2 cups zucchini, quartered and sliced
1 cup fresh, shucked corn kernels
1 cup cherry tomatoes, halved
Sea salt and black pepper to taste
3 tablespoons chopped fresh basil
2 tablespoons chopped chives
1 tablespoon lemon juice

1
If using fresh lima beans, bring a pot of water to a boil and add the lima beans. Boil for 2-3 minutes, then drain and set aside.
2
Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add the onions and shallot and saute for 5 minutes, or until onions are soft and barely golden.
3
Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
4
Stir in the lima beans, corn, and tomatoes. Saute for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
5
Turn off the heat and stir in the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don't have lima beans), 1 1/2 tablespoons coconut oil, divided, 1 small white or spring onion, diced, 1 shallot, minced, and more.

Yes, Vegan Summer Succotash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Summer Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions