Edamame Succotash

  • 2 slices vegan bacon (I recommend Smart Bacon for this recipe)
  • 1 tablespoon vegan butter (I use Earth Balance)
  • 2 cups chopped sweet onion
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 (16-ounce) bag frozen, shelled edamame, thawed
  • 2 tablespoons rice vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon sugar
  • 3 plum tomatoes, coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 3 tablespoons torn basil


  1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving any drippings in pan; coarsely chop bacon.
  2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

One response to “Edamame Succotash

  1. Pingback: Edamame Succotash « Plant Based Diet Adventures

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