Vegan Succotash

 You really want to use fresh corn on the cob with this dish to get the corn milk. Frozen just doesn’t do the trick.  

  • 2 cups frozen baby lima beans 
  • 6 ears corn
  • ½ cup onion, finely diced
  •  2 tablespoons vegan butter or canola oil
  • ½ teaspoon salt
  •  Freshly ground pepper, to taste
  •  Paprika

Cook lima beans in saucepan with water until done. Drain beans but save water.  Remove corn from cob, scraping out and keeping all of the milk. Add corn kernels and corn milk to the saucepan with the vegan butter or oil and ½ teaspoon salt. Cover with the cooking water from the lima beans and cook on low until most of the water is cooked off. This will take 5-10 minutes, however stir occasionally to make sure corn does not stick to bottom of pan.  Add lima beans back and salt and pepper to taste and a sprinkle of paprika.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.