Vegan Summer season Succotash

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Creator Notes: Toddle, do not stroll, to rating this succotash as quickly as a result of it’s most likely you will possibly possibly properly possibly even possess new cherry tomatoes. The combo of sweet greens and buttery coconut oil makes this easy dinner an irresistible pleasure. —Gena Hamshaw

Serves: 4


  • 1 1/2

    cups shelled lima beans, or frozen lima beans, thawed (substitute edamame should it’s most likely you will possibly possibly not possess lima beans)

  • 1 1/2

    tablespoons coconut oil, divided

  • 1

    little white or spring onion, diced

  • 1

    shallot, minced

  • 2

    cups zucchini, quartered and sliced

  • 1

    cup new, shucked corn kernels

  • 1

    cup cherry tomatoes, halved

  • Sea salt and unlit pepper to style

  • Three

    tablespoons chopped new basil

  • 2

    tablespoons chopped chives

  • 1

    tablespoon lemon juice


  1. If utilizing new lima beans, carry a pot of water to a boil and add the lima beans. Boil for 2-Three minutes, then drain and place apart.
  2. Warmth 1 tbsp coconut oil in a large skillet over medium extreme heat. Add the onions and shallot and sauté for 5 minutes, or until onions are light and barely golden.
  3. Add the zucchini and prepare dinner for five-7 minutes, or until zucchini is light.
  4. Go within the lima beans, corn, and tomatoes. Sauté for 5 minutes extra, or until tomatoes possess launched their juices and all of the items is heated by way of. Season to style with sea salt and pepper.
  5. Flip off the heat and high-tail within the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Aid.

Extra Big Recipes:

Vegetable|Summer season season|Gluten-Free|Vegan|Vegetarian|Entree

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