Easy Healthy Succotash Recipe | Vegan Oil Free
So many people used to view succotash as a side dish, but not us! This vegan dish is full of starches and spices that make it a really tasty light meal. I love how fast it is to whip this together.
I love how easy it is to take fresh ingredients along with the convenience of frozen ingredients and combining them to make a quick and easy dish. As always, this one is plant-based, oil-free, and vegan. You can vary this up by using veggie broth to sauté, mixing in fresh greens either afterwards or sautéing them in, and serving alongside or on top of a baked potato!
Now this famous side dish is the main event on a starch-based diet.
- 1-2 poblanos, seeded and diced
- 1-2 shallots, diced
- 24oz frozen edamame, thawed
- 16oz frozen corn, thawed
- 1-2 zucchini, chopped
- 1 pint cherry tomatoes, quartered
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 1 bunch parsley
- 1-2 teaspoons cayenne (optional)
- 1-2 jalapeños, seeded and diced
- chopped parsley to garnish
Sauté peppers, shallots , jalapenos (if using), and spices in a large saucepan for 3-5 minutes.
Add the zucchini, tomatoes, corn, and edamame. Stir the mixture well to keep from sticking.
Cook for 5-7 minutes on medium heat. To serve, mix in chopped parsley.