Name: Cajun Vegan Succotash
Total time: 45 min
Ingredients: 1 sprig fresh thyme; 1 tablespoon grapeseed oil; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 1 medium yellow bell pepper, diced; 1 cup diced onion; 2 stalks celery, diced; 1 tablespoon Creole seasoning; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon ground pepper; 0.25 teaspoon salt; 2 (14 ounce) cans light coconut milk; 1 pound yam or sweet potato, peeled, if desired, and cut into 1/2-inch cubes; 1 cup no-salt-added fire-roasted diced tomatoes; 1 (15 ounce) can low-sodium black-eyed peas, rinsed; 1 cup chopped kale; 0.5 cup corn kernels; .5 cup sliced okra (fresh or frozen)

Cajun Vegan Succotash

Ronnishia Johnson and Rheema Calloway, owners of The Vegan Hood Chefs in San Francisco, created this vegan succotash dish, inspired by the food they were raised on, cooked by grandmothers who hail from Louisiana. They put their spin on it by omitting the bacon, packing it with veggies and adding coconut milk for body.

By Ronnishia Johnson

and Rheema Calloway

Published on September 9, 2021

Cajun Vegan Succotash — Photo: Brittany Conerly

Active Time:

20 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 sprig fresh thyme
1 tablespoon grapeseed oil
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
1 cup diced onion
2 stalks celery, diced
1 tablespoon Creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground pepper
¼ teaspoon salt
2 (14 ounce) cans light coconut milk
1 pound yam or sweet potato, peeled, if desired, and cut into 1/2-inch cubes
1 cup no-salt-added fire-roasted diced tomatoes
1 (15 ounce) can low-sodium black-eyed peas, rinsed
1 cup chopped kale
½ cup corn kernels
½ cup sliced okra (fresh or frozen)

Directions

Toast thyme in a large pot over medium heat until brown, about 4 minutes. Transfer to a plate and set aside. Add oil to the pot and heat over medium-high heat. Add bell peppers, onion and celery; cook, stirring occasionally, until browned, about 8 minutes.
Add Creole seasoning, garlic powder, onion powder, pepper and salt. Stir well to coat. Add coconut milk, yam (or sweet potato), tomatoes and the reserved thyme. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the yam (or sweet potato) is soft, 15 to 20 minutes.
Add black-eyed peas, kale, corn and okra; simmer until the vegetables are tender, about 5 minutes. Discard the thyme sprig before serving.

Nutrition Facts (per serving)

237	Calories
9g	Fat
36g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 237
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 7g	25%
Total Sugars 8g
Protein 6g	12%
Total Fat 9g	12%
Saturated Fat 6g	30%
Vitamin A 4407IU	88%
Sodium 532mg	23%
Potassium 369mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.