Who says vegans can't get in on all the delicious food? This summertime succotash proves they can.
I was always the kid who actually loved lima beans. I know there are lots of jokes about kids hating them, but not me. I would also happily eat most every other vegetable placed in front of me. While I'm not sure I could actually survive as a vegan, I'm happy I at least love vegetables. This vegan summer succotash is packed full of quick-sautéed vegetables and fresh, crunchy vegetables, and is then drizzled with a homemade almond butter dressing.
Vegan summer succotash recipe
- 2 tablespoons olive oil plus extra as needed, divided
- 3 bell peppers, sliced
- 2 large carrots, peeled and diced
- 1 small onion, diced
- 1 (12 ounce) bag frozen lima beans
- 1 cup frozen corn
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- Kosher salt, to taste
- 1/2 cup halved cherry tomatoes
- 1/3 cup sliced radishes
- 2 small zucchini squashes, julienned with a julienne peeler
- 1/2 cup alfalfa sprouts
- 3 tablespoons almond butter
- 1 tablespoon honey mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- Place a large, high-sided skillet over medium heat. Add in the 2 tablespoons of olive oil, and heat until the oil is warmed.
- Add in the bell peppers, carrots, onion, lima beans and corn. Cook until the vegetables just start to soften, and then add in the smoked paprika, crushed red pepper and kosher salt.
- Add in the cherry tomatoes, radishes and julienned zucchini. Let the vegetables cook for about 5 minutes longer so the added vegetables are just cooked through.
- Remove from the heat, and toss in the alfalfa sprouts.
- In a small bowl, whisk together the almond butter, honey mustard, garlic, salt and pepper. Whisk in olive oil until you have reached the desired dressing texture.
- Drizzle the dressing over the succotash, and devour.
More vegan recipes
Lemon-garlic cashew cheese
Pumpkin seed ravioli