Savory Vegan Succotash

Ingredients

• ½yellow onion, diced
• 2 clovesgarlic, minced
• 1red pepper, diced
• 1tomato, diced
• 1 tin (113 g; 4 oz)green chiles
• 1courgette, peeled and diced
• 60 ml (¼ cup)low-sodium vegetable stock
• 283 g (10 oz)frozen lima beans
• 1 tin (425 g; 15 oz)organic sweetcorn
• 45–60 ml (3–4 tbsp)fresh parsley, chopped
• 10 ml (2 tsp)white miso
• A pinchsalt
• To tasteblack pepper

Instructions

1. 1

   Soften the onion

   Sauté the diced onion with a pinch of salt for about 5 minutes, until softened.

2. 2

   Add extra liquid

   If the onion begins to stick, add 1 tablespoon of water or vegetable stock.

3. 3

   Cook the garlic

   Stir in the minced garlic and sauté for 1 minute.

4. 4

   Cook the pepper

   Add the diced red pepper and cook for 3–4 minutes.

5. 5

   Add tomato and chiles

   Add the diced tomato and green chiles, then mix well.

6. 6

   Cook the courgette

   Add the courgette and 60 ml of stock. Cook for 5 minutes, or until tender.

7. 7

   Add the beans

   Rinse the lima beans well, drain them and add them to the pan.

8. 8

   Add the sweetcorn

   Add the sweetcorn and mix well.

9. 9

   Season with miso

   Stir in the miso and a few grinds of black pepper.

10. 10

    Taste and adjust

    Taste the succotash and adjust the seasoning if needed.

What is succotash?

Succotash is an American dish traditionally built around lima beans and corn, often cooked with other vegetables. This version keeps those staples and adds courgette, red pepper, tomato and green chiles.

The vegetables cook in stages so they soften without turning to mush, while white miso adds savoury depth to the plant-based mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 142 calories, 7g protein, 30g carbs, 2g fat.

Lima beans and sweetcorn provide most of the carbohydrates, with the beans contributing much of the protein and fibre. The recipe uses little added fat; most of the energy comes from the beans and corn, while the vegetables add volume and flavour. Pair a portion with a protein-rich main and a fresh salad or extra vegetables for a more balanced plate.

The key ingredients

Lima beans: rinse and drain them well before adding them to remove excess liquid from the tin or packet. They bring a soft, creamy bite to the dish.

Sweetcorn: tinned corn is convenient here and needs only to be mixed through at the end. Drain it first if there is a lot of liquid in the tin.

White miso: this is stirred in near the end for a savoury, gently fermented flavour. Taste before adding extra salt, as miso can be salty.

Build flavour in stages

Onion first: give it about 5 minutes to soften with a pinch of salt. Add a tablespoon of water or stock if it starts to catch.

Garlic and pepper: cook the garlic for just 1 minute, then give the diced pepper 3–4 minutes. This lets the onion base develop without leaving the garlic in the pan for too long.

Tomato and chiles: stir these in before the courgette so their juices and heat can mingle with the other vegetables.

Get the texture right

Tender courgette: cook it with the 60 ml of stock for about 5 minutes, checking that it has softened but still holds its shape. The exact time depends on the size of the dice.

Beans and corn: add these after the courgette has cooked, then stir gently. This helps the lima beans stay intact and the corn warm through without becoming soft.

Timing and seasoning

The recipe gives about 5 minutes for the onion, 1 minute for the garlic, 3–4 minutes for the pepper and 5 minutes for the courgette, with brief mixing between stages. Keep the vegetables moving as needed to prevent sticking.

Miso and pepper go in at the end. Taste the finished pan before making any further seasoning adjustments.

What to serve with it

Serve the succotash warm alongside a roast dinner, grilled vegetables or a plant-based main. Its soft beans and sweetcorn also work well with rice or another simple grain.

For a fuller plate, pair it with a source of protein such as baked tofu or serve it alongside a bean-based main.

Recipe notes & tips

• Dice the vegetables to a similar size so they cook at a similar pace.
• Keep a little extra water or stock nearby in case the onion or courgette begins to stick.
• Drain the sweetcorn well if you want the finished dish less saucy.
• Stir the miso in thoroughly so its flavour is distributed throughout the pan.
• Add the parsley just before serving for a fresher herbal finish.

Variations

• Add fresh herbs: Stir in chopped parsley at the end, as listed, or use another soft herb you enjoy.
• Make it hotter: Add extra green chiles to increase the heat.
• Use fresh sweetcorn: Cut the kernels from cooked corn on the cob and mix them in.
• Change the beans: Replace the lima beans with another cooked bean, keeping the same method.
• Add a grain: Serve the succotash over rice or another cooked grain to make it more substantial.

Common mistakes to avoid

• Skipping the onion-softening time: Give it about 5 minutes so it softens before the other vegetables go in.
• Cooking the garlic too long: Add it after the onion and limit its sauté to 1 minute.
• Overcooking the courgette: Check it at 5 minutes and stop once it is tender but still holds its shape.
• Adding unrinsed beans: Rinse and drain the lima beans well before they go into the pan.
• Over-salting at the end: Taste after adding the miso before adjusting the seasoning.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a pan over a gentle heat, stirring until hot throughout; add a splash of water or stock if it seems dry.

Frequently asked questions