Vegan Corn Succotash
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Vegan Corn Succotash

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 25%
CARBS 57G64% OF CAL
12G FIBER0G ADDED13G INTRINSIC32G OTHER13G TOTAL SUGAR
FAT 12G31% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful vegetable medley with corn, edamame, peppers, and zucchini sautéed with aromatic spices. Easy weeknight side that's fresh and flavorful.

sideamericangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil (12 grams)
  • 1 cup red onion (diced (approximately 1⁄2 of a medium red onion or 135 grams))
  • 1 tablespoon minced garlic (approximately 3 garlic cloves or 17 grams)
  • 3 cups corn kernels (fresh, frozen, or canned (510 grams))
  • 1 12 ounce bag of frozen lima or shelled edamame beans (340 grams)
  • 2 orange bell peppers (approximately 2 1⁄4 cup or 315 grams)
  • 1 green zucchini (diced (approximately 2 cups or 300 grams))
  • 1 ¾ teaspoon Salt (5 grams)
  • 1 ¼ teaspoon Black pepper (2 grams)
  • 1 teaspoon Paprika (1 gram)
  • 1 pint cherry tomatoes (rinsed and halved (283 grams))
  • 2 tablespoons vegan butter (30 grams)
  • 8.1 ounces Vegan feta cheese (230 grams (optional, but recommended - I used the Just Like Feta by Violife))
  • 1 bundle of fresh basil (sliced (optional) (30 grams))
PREP
10M
SODIUM
569MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.