Vegan Grits Recipes
VEGAN GRITS
Steps:
- Heat the vegetable broth in a medium saucepan.
- Whisk in the nutritional yeast and bring the mixture to a boil.
- Once boiling, slowly whisk in the grits. Continue whisking the entire time. Simmer uncovered for 15 to 20 minutes, or until the grits thicken.
- Add vegan butter to the pan, and stir to melt.
Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Sodium 688 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRITS
This Vegan Grits is super fast to make, it's filling and it's delicious. Grits are made from cornmeal or polenta and loved by Amelia's southern family.
Provided by LottaVeg
Categories Main Dish
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a medium saucepan.
- Stir in the cornmeal and cook until soft and the water has been absorbed and evaporated. About 5 minutes.
- Serve immediately, stirring in the salt, pepper and Tabasco, or your favorite grits ingredients. Serve with a side of fruit for a deliciously healthy breakfast.
Nutrition Facts : ServingSize 1 serving, Calories 111 kcal, Fat 1 g, SaturatedFat 0.2 g, UnsaturatedFat 1.3 g, Carbohydrate 24 g, Sugar 0.2 g, Fiber 2 g, Protein 3 g, Sodium 314 mg
VEGAN GRITS
These wonderful vegan grits give you a basic recipe that dispenses with butter and cheese to make a creamy tasty breakfast or side dish, that not only tastes delicious but is soothing to eat if your stomach is upset. Coconut oil provides a rich flavor, but for a more traditional taste, use vegan shortening. Eat them on their own or add any topping you want for a tasty treat.
Provided by Cook for Your Life Staff
Categories Basics, Breakfast
Number Of Ingredients 1
Steps:
- In a saucepan, bring the water to a boil over a high heat. Once boiled, slowly stir in the grits with a whisk.
- Reduce the heat to low and continue to whisk for 2 minutes. Cover and simmer for about 10 minutes. Check the grits to make sure they do not boil over, and whisk occasionally. The grits are ready once thickened and creamy. Regular grits will take longer to cook, up to 30 minutes.
- Stir the olive oil and shortening or coconut oil into the grits. Add salt to taste. Serve while hot.
Nutrition Facts : Calories 427
VEGAN GRITS WITH COCONUT MILK AND MUSHROOMS
Savory grits are delicious any time of day, but they are particularly good for dinner. Grits are one of the most versatile ingredients out there: Here I combine them with coconut milk, mushrooms and turmeric for a flavorful vegan dish.
Provided by JJ Johnson
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Separate the stems from the leaves of the herbs. Combine the stems, jalapeño and 3 cups water in a medium heavy-bottom saucepan and bring to a boil over high heat. Adjust the heat and simmer gently for 15 minutes.
- Scoop out and discard the solids. Add the coconut milk to the pan and return to a simmer. Slowly whisk in the grits, whisking as you go. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn the heat to low, cover the pan partially and continue to cook, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Season with salt.
- Meanwhile, heat the oil in a medium skillet. Add the shallot and cook for 2 to 3 minutes. Add the mushrooms and turmeric and cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Chop the reserved herb leaves and stir them in. Spoon the mixture over the grits and serve.
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