Vegan grits

4.86 from 7 votes

Warm up with a cozy bowl of vegan grits. It makes a delicious, hearty breakfast. Or serve it as a side dish for lunch or dinner.

Prep Time2

Cook Time16

Total Time18

Course: Side Dish

Cuisine: American, Vegan

Keyword: southern food, warm breakfast

Servings: people

Calories: 168kcal

Author: Cadry Nelson

Ingredients

½ teaspoon avocado oil or your preferred cooking 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
Pinch of salt
Dash of pepper
¼ cup nutritional yeast flakes
¼ cup non-dairy milk plain unsweetened

Instructions

Bring a medium sized pot to a medium heat. Add a drizzle of 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.
Serve grits in bowls on its own, with a pat of non-dairy butter, or topped with your favorite toppings like BBQ jackfruit or collard greens.

Notes

For this recipe, use stone ground grits. Don’t use quick cooking, instant, or white hominy-style grits for this recipe.

If you like, you can use vegetable broth or vegetable stock in place of water + bouillon.

Any plain, unsweetened non-dairy milk will work for this recipe. I usually use cashew milk.

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).

For spicier grits, add chopped jalapeños at the same time as the garlic.

For cheesier grits, add shredded non-dairy cheese at the same time as the nutritional yeast.

Store leftovers in a covered container in the refrigerator. Grits will keep for about 4 days.

They will likely condense & firm as they cool. Add more non-dairy milk until they're to your preferred consistency. Then reheat in the microwave or in a pot on the stove until warm.

Nutrition