Vegan Succotash
July 25, 2013


All photos courtesy of James Ransom for Food52.

In this week’s New Veganism column at Food52, I’ve tried my hand at vegan succotash. Vegan summer succotash, to be precise, featuring an array of the season’s most delectable produce. Though I fully expected to love this recipe–how could I not love anything with tomatoes, zucchinis, herbs, and coconut oil–I was really amazed at how good it was. This is the best of all worlds: it’s light yet filling, you can enjoy it cold or warm, and it’s pretty easy to make.


So, as I say in today’s column, run, don’t walk, to make this recipe. I guarantee you’ll adore it, and it’s a perfect dish to serve to non-vegan family and friends (satisfying, familiar ingredients, tasty, simple). You can certainly mix things up based on what produce is available and accessible, and feel free to vary the herbs, too.


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  1. Gena, this is positively beautiful. I’ll be sure to try it before the summer’s through. On a completely unrelated note: I’m Blot Bus-ing it from Boston to NYC this weekend–my first time ever! My boyfriend and I will be dining at Blossom (the UWS location) on Saturday night. What should I order?!

  2. This looks so good. I have a new basil plant and chives right outside. Most vegetables are super expensive here (Oahu) but I could use the local opo squash instead of zucchini. And lucky me, corn is cheaper here too! Thanks for something I can “afford” to give a try.

  3. This looks amazing, Gena. I love Southern-style vegan dishes! I am so excited to make this because I have actually had a crazy successful garden this year; I’ve got oodles of corn, peppers, tomatoes, cucumbers, okra, basil, chives, thyme, rosemary, and mint growing. This is going to go great with the peach gazpacho I made the other day and some freshly-baked socca!

  4. I have only recently learned that succotash is more than just Sylvester from Looney Tunes’ catchphrase. Also… do I spy Brussels sprouts? You temptress you.

  5. Yum – my kind of summer meal! This looks like a delicious vehicle for the excess zucchini + tomatoes I that I have on hand. I think I’ll take your suggestion and sub edamame for limas (not a fan). Oh, and I love the idea of adding shallots, a long ignored favorite.

  6. Beautiful! I agree about feeding non-vegan friends and family familiar ingredients. I think a lot of the time people just assume that certain dishes are not vegan. Even if it’s vegetables! They associate the word vegan with something strange or lacking. I’m not vegan, but I’m always quick to defend vegan food because I have a deep-rooted belief in how delicious it can be. This looks amazing. And not amazing “for a vegan meal.” Haha, I’m sure you’ve heard that one before.

  7. Ooo this looks good – I’ve never heard of succotash but I assume from what you say it’s got butter in it.
    Could I make a special request for a ‘balance your plate” with this? I’m guessing it’s a side dish?
    Hope you’re well and enjoying summer my dear
    h xx

    • I think this could go either way — either a side dish with something else (maybe grilled tofu or tempeh, or a grain dish, or a raw entree), or as the main event, and you could serve it with a tasty salad 🙂