Vegan Southern-Style Succotash

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This Southern-Style Succotash recipe is so easy to prepare and it perfect to serve as a side. Colorful corn, tomatoes, okras, baby lima beans sauteed with onion and garlic. A simple dish to prepare this summer.

Vegan Southern-Style Succotash

The weather here in Florida is so lovely and warm with sunny blue skies, this puts me in the mood for my Southern-Style Succotash recipe for supper. It is so easy to prepare, but bursting with fresh flavors. I plan to serve it with my Skillet Cornbread and Black-Eyed Peas Stew.

Vegan Southern-Style Succotash

If you are wondering what the term ‘succotash’ means, it is a vegetable medley of bean and corn, sometimes with, squash, tomatoes, okra, peppers, and onion.  The Native Americans of the Northeast USA first taught the European settlers how to make succotash, because it was inexpensive and highly nutritious. The name is a European spelling of the Narragansett Indian word “msickquatash,” which is talking about a simmering pot of corn with other ingredients were added.

Southern-Style Vegan Succotash

Succotash became popular during the Great Depression here in the USA for the same reasons for it being an inexpensive yet nutritious dish. hence the catchphrase “Sufferin’ Succotash” was used by many Looney Tunes characters. There are several variations of succotash throughout the USA, the main thing is succotash is a mixture of corn and beans. Here in the south, lima beans are preferred while in the North they prefer navy beans and

Succotash can easily be served as a one pot dish by adding your favorite protein, for example, marinated tofu, vegan sausage, soy curls etc. So for this recipe, I used lima beans, sweet corn, okra, tomatoes, onion, and garlic and it was so simple yet flavorful.

Vegan Southern-Style Succotash



(Per 100g)
  • Energy: 152 kcal / 635 kJ
  • Fat: 4 g
  • Protein: 5 g
  • Carbs: 25 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 15 min
  • Ready in: 25 min
  • For:
  • 4 servings



  1. Heat oil or butter in a large skillet over medium-high, add onion and garlic and cook until onion is soft about 3 minutes.
  2. Add tomatoes, lima bean, corn, okra, vegetable broth, and basil. Cover skillet and cook for about 1o minutes, stirring occasionally or until vegetables are tender.
  3. Season with salt and pepper to taste.


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Vegan Succotash Pin

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Chaliyah
    August 22, 2018

    Any recommendations for making this in an instant pot? These days, I throw everything in the IP to prevent having to stand in the kitchen.

    • Michelle Blackwood
      August 22, 2018

      Challyah, yikes I never made it in the Instant Pot but now I want to as soon as I purchase more ingredients.

  2. Starr
    March 15, 2018

    This was my childhood favorite thank you for sharing

    • Michelle Blackwood
      March 15, 2018

      That’s so cool, I’m happy I bring back memories.

  3. Authorris
    February 25, 2018

    So delicious, can’t wait to make more. Thank you

    • Michelle Blackwood
      February 25, 2018

      So happy you loved it Authorris