I’m just going to say it: you have to make this recipe. You have to make it because it’s both light and summery, and warm and comforting. You have to make it because it’s the perfect celebration of seasonal vegetables and fresh herbs. You have to make it because somehow, magically, the leftovers just get more and more delicious with every hour they wait for you in the fridge -- though my leftovers never last long.
Traditionally, succotash is a dish made of corn and beans, sometimes with zucchini or peppers. I like to make my succotash nice and fresh, full of sweet summer vegetables and fresh herbs. If you can’t find tomatoes or zucchini, feel free to substitute another seasonal vegetable you love: green beans, snap peas, and even new potatoes will all be nice additions.
For me, the secret ingredient in this recipe is the coconut oil, which creates the same “buttery” taste you might associate with traditional succotash. I’ve written about the magic of coconut oil before, and the ways in which it can successfully stand in for butter in baked goods, but here, you’ll see that it’s just as useful in savory cooking. Summer is a great time to explore vegan recipes -- warm temperatures mean we’re all craving our fruits and veggies -- and this is a delightful place to start.
Vegan Summer Succotash
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 freshly 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
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.