Start your day with a hearty vegan grits breakfast bowl. Topped with plant-based sausage and browned Brussels sprouts, it’s a hot breakfast that really satisfies.
When the weather turns chilly, this vegan grits breakfast bowl is exactly what I crave. Unlike a quick and uninspiring breakfast of cold cereal, this warm and cozy meal fuels you for the day.
A base of cheesy vegan grits anchors the bowl. It’s simple to prepare, but special enough for a weekend brunch.
The grits are topped with protein-packed vegan breakfast sausage and charred Brussels sprouts for texture and smoky flavor. If you like, finish with a drizzle of maple syrup for sweetness that ties it all together.
The result is a hearty, comforting meal that keeps you full long after the last bite.
In this post:
Why readers love this recipe
“I made this yesterday and it was delicious, and so quick and easy! This was such a great combination of flavours and was so satisfying.” – Susan
Ingredients
Here are the ingredients you will need to make this recipe.
Vegan breakfast sausage: Choose between refrigerated or frozen, patties or links. There are loads of options like Impossible, Gardein, Trader Joe’s, Field Roast, or Beyond.
Brussels sprouts: Look for sprouts that are roughly the same in size, tightly compact, and bright green.
Garlic: The flavor of grits is on the mild side. So it’s nice to fill it out with fragrant garlic.
Corn grits: I like to use Bob's Red Mill organic corn grits. The bag has just one ingredient - organic corn.
If you use a different brand, the grind size may vary, so check the package directions and adjust cooking time and liquid as needed.
Better Than Bouillon no chicken base: This condensed bouillon is great for adding rich, savory flavor to the base of a dish.
Nutritional yeast flakes: This inactive yeast adds a cheesy flavor. It’s also a source of protein and B12. Look for it at Trader Joe's or in natural grocery stores.
Non-dairy milk: Use plain, unsweetened non-dairy milk for extra creaminess. If you don't have non-dairy milk, you can skip it or add an equal amount of water if the grits are too thick.
Pantry staples: Oil, salt, and pepper. Avocado oil is my preferred option, but any neutral-flavored cooking oil will work.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Cook vegan breakfast sausage patties or links according to the directions on the package. (Depending on your appetite and the size of the breakfast sausages, make one or two per person.)
Air fryer option for vegan sausage: If you’re using Impossible, Gardein, Trader Joe’s, or Beyond breakfast patties, I like to cook them in the air fryer. Air fry from frozen at 400 degrees for 7 to 10 minutes, stopping once to flip.
2. Add oil, sliced Brussels sprouts, and a pinch of salt to a warm skillet.
3. Cook Brussels sprouts until tender and browned on both sides. (Be careful not to move them too much, so that they can get dark color.)
4. Sauté garlic with oil in a medium-sized pot. Once the garlic is fragrant, add water and Better Than Bouillon no chicken base. Stir to dissolve, and bring to a simmer.
5. Slowly pour in yellow corn grits while stirring to prevent clumping. Add salt and pepper.
6. Keep cooking, stirring frequently, for about 6 minutes, until the grits thicken and pull from the edges of the pot when stirred.
7. Once it's fairly thick, add nutritional yeast flakes and non-dairy milk. Cook uncovered 4 or 5 minutes longer, stirring frequently, until the grits have reached your desired consistency.
8. Divide the creamy grits between 4 bowls, and top with even amounts of Brussels sprouts and vegan sausages.
Make them your own
It's easy to personalize this vegan grits breakfast bowl to suit your flavor preferences.
Use broth instead of bouillon: Water and bouillon can be replaced with vegetable broth or stock.
Vary the thickness: I like thicker porridge-style grits. However, if you prefer soupier grits, add an additional ¼ cup of non-dairy milk.
The grits will have to simmer a longer amount of time to cook down any extra liquid (about 30 minutes).
Vary the flavorings: Add chopped jalapeños at the same time as the garlic.
If you're not a fan of fresh garlic you can omit it or replace it with about ¼ to ½ teaspoon of granulated garlic. (If using granulated garlic, you won't need oil. Add the granulated garlic at the same time as the nutritional yeast flakes.)
For cheesier grits, add shredded non-dairy cheese at the same time as the nutritional yeast.
Vary the sausage: If you’re having this grits meal for dinner instead of breakfast, replace the breakfast sausage with full-sized vegan sausages. (It’s especially nice with Field Roast apple sage sausages.)
Vary the toppings: Instead of Brussels sprouts and vegan sausage, top cheesy vegan grits with any of the following:
- Vegan fried shrimp for a plant based take on shrimp & grits
- Vegan pulled pork with Soy Curls and sautéed kale
- Beer battered fried green tomatoes
- Black-eyed peas and collard greens
- Roasted asparagus with chickpeas
- Eggy tofu or tofu scramble instead of fried eggs
- BBQ jackfruit & collard greens (shown below)
Storage and reheating instructions
Keep leftover vegan grits and toppings in an airtight container in the refrigerator. They will keep for 3 or 4 days.
Grits tend to stiffen as they cool. If they are too firm, stir and add more non-dairy milk until they've reached your preferred consistency.
Reheat in the microwave or in a pot on the stove.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan grits breakfast bowl with sausage and Brussels sprouts
Ingredients
For Brussels sprouts and vegan sausages
- 4 to 8 vegan breakfast sausage patties or links
- 2 teaspoons avocado oil plus more for sausages, if needed
- 16 ounces Brussels sprouts ends removed, thinly sliced
- Pinch of salt
For corn grits
- ½ teaspoon avocado oil
- 2 cloves garlic minced
- 3 cups water*
- ½ teaspoon Better Than Bouillon, no chicken base
- 1 cup corn grits I use Bob's Red Mill corn grits also known as polenta
- Pinch of salt
- Dash of pepper
- ¼ cup nutritional yeast flakes
- ¼ cup non-dairy milk plain unsweetened
Instructions
To make vegan sausages and Brussels sprouts
- Cook vegan breakfast sausage patties or links according to directions on the package. (Depending on your appetite and the size of the breakfast sausages, make one or two per person.)If using Impossible, Gardein, Trader Joe's, or Beyond breakfast patties, I like to air fry straight from frozen in the air fryer with no added oil. Air fry at 400 degrees for 7 to 10 minutes, stopping once to flip.
- While the sausages are cooking, bring a Tablespoon of oil to a medium heat in a non-stick skillet.
- Add thinly sliced Brussels sprouts in an even layer across the skillet, and top with a pinch of salt. Don't move the sprouts until they are starting to get nice and toasty brown on the bottom. Toss them and continue cooking until that side is brown as well. (If you move the sprouts too much, they won't get the lovely, dark color that is desired.) Keep cooking until tender (about 8 minutes total cooking time), lowering heat if necessary.
To make corn grits and breakfast bowl
- Bring a medium-sized pot to a medium heat. Add ½ teaspoon avocado oil and minced garlic. Saute for a couple of minutes, until fragrant.
- Add water to the pot along with Better Than Bouillon no chicken base. Stir to dissolve the bouillon. Bring to a simmer.
- Slowly pour in the corn grits while stirring constantly to prevent clumping. Add a pinch of salt and dash of pepper. Lower the heat, so that the grits don't splatter.
- Keep stirring frequently for about 6 minutes, until the grits start to thicken, and pull from the edges of the pot when stirred.
- Once it is fairly thick, add nutritional yeast flakes and non-dairy milk. Stir to evenly incorporate all of the ingredients. Continue cooking uncovered for 4 or 5 minutes longer, stirring frequently, until the grits reach your desired consistency.If they get too thick, add more milk. If they're too runny, keep cooking until it condenses to your preferred thickness.
- Turn off the heat, and allow the grits to cool for a couple of minutes. It will continue to thicken as it cools.
- Divide the grits between four bowls. Top each bowl with even amounts of Brussels sprouts and vegan sausages.
Nutrition
Post updated with new name, pictures, photos, and recipe December 27, 2025. Originally published March 21, 2017.
Susan
I made this yesterday and it was delicious, and so quick and easy! I used three of the Field Roast sausages for each of us, and also cooked up a few more Brussels sprouts. This was such a great combination of flavours and was so satisfying.
Cadry
Yay! I’m so glad to hear that you enjoyed it!
Meagan Palmer
I just discovered your blog today when looking for ideas to incorporate saurkraut into vegan meals, as I’m considering making some. I love seeing your recipe ideas because they are clearly so a bit different from all of the other vegan recipes I’ve come across. I’ve gotten so tired of seeing the same basic breakfast meals repeated on blogs or in vegan cookbooks. I love that this breakfast is simple, but uses different ingredients than what you normally see. I mean polenta?? Brussel sprouts??!? Wonderful! Now I have a good reason to pick up a bag of them. I’ve been putting it off because I’m often the only one who loves Brussels sprouts, roasted of course. Thank you for stepping outside the box and creating such exciting looking dishes!
Cadry
What a lovely compliment! Thank you, Meagan. I hope you enjoy the polenta breakfast with sprouts.
Sarah
I’ve done sweet polenta for breakfast before, with grapefruits and vanilla yogurt! I’ll have to try your version with the brussel sprouts. It looks delicious, and I love those little sausages!
Cadry
That’s what I love about polenta. It’s wonderful sweet or savory. When I’m in a sweet mood, I like to incorporate blueberries into it until they pop. It’s also really nice with maple syrup. I’ll have to try your grapefruit & vanilla yogurt idea. That never would have occurred to me!
Barbara
I made this dish yesterday and it was delicious. The drizzle of maple syrup addd so much. Who would have guessed that Brussels sprouts love maple syrup! My husband gobbled down his plate after a 15 mile bike ride. He said it was a perfect post ride breakfast! Thanks for such a great recipe. We will make it again for sure.
Cadry
Oh, that’s so nice to hear, Barbara! I’m glad that you and your husband enjoyed it. Thank you for letting me know!
Susan
This looks so great. I love polenta, but don’t use it nearly enough.
I do like cereal, as long as it isn’t super sugary, but I prefer it as a snack.
Growing up I don’t really remember us having prizes in our cereal boxes as standard… maybe there was an occasional promotion. I guess us Australian kids missed out.
Cadry
Thanks, Susan! I seem to go in phases with polenta. For a while, I’m stuck on it and eating it all the time, and then I go through spurts where I forget about it.
I don’t think prizes are common anymore in U.S. cereals either, but I don’t really know for sure since for obvious reasons I’m not buying kid cereals.
Kathryn Grace
Oh, I am so grateful for a vegan breakfast that doesn’t include tofu. We love polenta. We love Brussels sprouts. And who doesn’t love maple syrup? Pinning this to my Recipes to Try, and if I can get the share function to work on Facebook, I’ll share it as my pick for #RecipeOfTheDay. So far, FB doesn’t want to let the photo come up, and you know no one will click back here unless one of your gorgeous photos shows up. Best wishes and a good day to you!
Cadry
Thanks, Kathryn! Polenta, Brussels sprouts, and maple syrup are a wonderful trio, that’s for sure.
Facebook has been glitchy lately when it comes to adding photos. I’ve noticed that if you save a photo from a website, you can upload it with the link instead. That’s what I’ve been doing lately with my own sharing. You’re right that without a photo, no one clicks through. Thank you for sharing my post. I really appreciate it! Best wishes and good day to you as well. 😀
Amy Katz from Veggies Save The Day
I’ve never had a breakfast like this, but I’m very interested in trying it, Cadry!
Cadry
Yes, it could easily move into the brunch or lunch category with the gentlest of nudges. 😀
Bianca Phillips
Oooh yes. See, I’d never think to use maple on polenta (we call it grits down here!) or Brussels bc I think of those as savory, but that sounds SO GOOD. Must try this. I love a sweet and savory combo!
Cadry
Thanks, Bianca! I’ve had both grits & polenta, and I’m not a big fan of grits. Polenta is more finely ground and smoother, while grits are coarser. I’m firmly in Team Polenta. 😀 I’m so surprised you haven’t had Brussels with maple syrup. Just a little drizzle really balances their pungency. Since you are into savory sweet combos, I think you’ll love it!
Mary Ellen | VNutrition
Oh my goodness, if cereal had tiny bottles of hot sauce it in I’d probably buy it more. I’m totally with you, I like a nice savory breakfast. I’d actually eat one every day if I wasn’t in a rush (usually it’s smoothies when I’m running to work.
Polenta and Brussels sprouts a is such a great idea for breakfast!
Cadry
Apparently what all of us need are more tiny bottles of hot sauce! Cute meets spicy for the win. 😀
Becky Striepe
I can’t believe that I’ve never had Brussels sprouts for breakfast. Something that needs to be remedied, using this recipe, ASAP!
Cadry
Becky, you need to get on that! Brussels make any meal better – except dessert, I suppose. 😀
Shell
This is a great breakfast combination! I recently fell in love with Brussels sprouts. (Now I can think of them as a breakfast food, too!)
On another note, we couldn’t be more opposite in the cereal department! Once or twice a year!?!
Cadry
Thanks, Shell! I’m glad you’ve become a Brussels sprouts lover too. They’re one of my favorite foods – any time of the day! 😀
I know, can you believe how total opposites we are on the cold cereal front? You could eat it for every meal of the day, and I’d rather not have it for any of them. Haha!
Hannah
I would LOVE to find a tiny bottle of hot sauce in my cereal. That’s kind of a genius idea, Cadry!
Cadry
I would too! I’m always tempted by those adorable mini bottles of hot sauce. If a packaged cereal came with one as an extra, that would push it over for me. Someone should make cereal with prizes for adults! I need to get on this! 😀
Dianne
This looks like my kinda meal! We have the same tastes in breakfast – right down to wanting the cereal for the prize inside!
Cadry
We really do have the same tastes in breakfast. Someday we need to meet up for a brunch off. 😀
Jenn
This look so cozy and comforting! I love warm hearty breakfasts. That polenta looks heavenly!
Cadry
Thanks, Jenn! I’m all about warm hearty breakfasts too. They’re so satisfying.