Vegan Succotash With Corn, Arugula & Edamame

July 25, 2017
If your only association with succotash is a disgruntled Looney Toons character, you're in for a treat. Succotash is an easy-to-prepare, tasty dish that's rather filling and capable of meeting several nutritional requirements. In fact, due to the availability and low cost of the ingredients, succotash was a popular dish during the U.S. Great Depression, and it's a good thing, considering that this simple meal can provide some of the essential amino acids. Traditionally made with sweet corn and lima beans, succotash is getting a fun update here with the inclusion of edamame. It's a little ironic that I rarely eat edamame in its whole form but consume its derivatives on a near-daily basis. Tempeh and tofu, which are both made from soybeans, are a staple ingredient for me since they provide protein, calcium, B-vitamins, etc. So there's really no particular reason why edamame isn't on my radar, but since I made this observation, I've vowed to make an effort to incorporate it into my meals, including this variation of succotash. I firmly believe that variety is the cornerstone of a healthy lifestyle, and trying new things is a great way to get a wide spectrum of nutrients into one's diet. Whether you've never tried edamame or it's your favorite protein source, I hope you find some inspiration in this bright, flavorful succotash.
Vegan Succotash With Corn, Arugula & Edamame

Vegan Succotash With Corn, Arugula & Edamame

utensils YIELDS 4 servings
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  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 small shallot, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 1/2 cups frozen or fresh corn kernels
  • 1 1/2 cups frozen or fresh shelled edamame
  • 2-3 cups arugula
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
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1. Heat olive oil in a large skillet over medium-high heat. Add shallot and sauté for 2-3 minutes, until soft and fragrant. Add garlic and sauté for another minute. 2. Add thyme and stir to combine. Add corn and edamame to skillet and cook for 5-8 minutes or until heated through. Once heated, add salt and pepper to taste. 3. Remove skillet from heat and top with arugula. Put a lid on the skillet to allow the arugula to wilt, about 5 minutes. Remove the lid and stir in the lemon juice and remaining teaspoon of olive oil, tossing to coat. Season with salt and pepper to taste. 4. Serve succotash, preferably with crusty bread!

Also by Molly: Vegan Balsamic Quinoa Salad

Related: Ginger Sesame Edamame Dip

Brown Rice Noodles with Shiitake & Edamame

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Photos: Molly Lansdowne

Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.


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