Vegan Southern-Style Succotash

The warm, sunny weather in Florida puts me in the mood to make my Southern-Style Succotash 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.

What Is 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. 

Northeast USA Native Americans taught European settlers to make succotash, an inexpensive, nutritious dish named “msickquatash,” meaning a simmering pot of corn with added ingredients.

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.

Ingredients For Succotash

• Olive Oil or Vegan Butter: Both serve as the cooking medium, with olive oil providing a light, fruity base and vegan butter adding richness and depth to the sautéed vegetables.
• Onion: Adds a foundational savory note that becomes sweet and aromatic as it cooks, enhancing the depth of the dish.
• Garlic: Contributes a robust, pungent flavor that intensifies the overall taste profile of the succotash.
• Tomatoes: Provide a juicy, sweet, and slightly acidic flavor that balances richness and adds color.
• Baby Lima Beans: Tender beans with a buttery texture and mild, nutty flavor, adding substance to the dish.
• Organic Corn: offers sweetness and crunch, enhancing the softer textures of other vegetables.
• Okra: Adds a distinct grassy flavor and a gooey texture, which helps to thicken the succotash naturally.
• Vegetable Broth: Infuses the vegetables with moisture and rich, savory undertones, helping to soften the overall texture while enhancing flavor.
• Dried Basil: Offers a fragrant, sweet, and slightly peppery taste that pairs well with the freshness of the other vegetables.
• Salt: Essential for seasoning, it sharpens and deepens all the flavors in the dish, making them more pronounced.
• Cayenne Pepper: Adds an adjustable spicy kick, bringing warmth to the succotash.

How To Cook Vegan Southern-Style Succotash

1. Heat oil or butter in a large skillet over medium-high, sauté onion and garlic until 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.

If you enjoyed this post about Vegan Southern-Style Succotash and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE

By submitting this form, you consent to receive emails from Healthier Steps.

Vegan Southern-Style Succotash

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.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: southern style succotash

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 161kcal

Ingredients

• 1 tablespoon olive oil or vegan butter
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 medium tomatoes chopped
• 1/2 cup baby lima beans
• 2 cups organic corn fresh, frozen or can
• 1 cup okra chopped
• 1/4 cup vegetable broth
• 1/4 teaspoon dried basil or thyme
• salt to taste
• Pinch of Cayenne pepper

Instructions

• 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 1o minutes, stirring occasionally or until vegetables are tender.
• Season with salt and pepper to taste.

Nutrition

Calories: 161kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 68mg | Potassium: 494mg | Fiber: 5g | Sugar: 6g | Vitamin A: 741IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 1mg