Vegan grits breakfast bowl with sausage and Brussels sprouts
This grits breakfast bowl delivers a savory and hearty start to the day. It's topped with toothsome vegan sausage and browned Brussels sprouts. If you like, finish with a drizzling of maple syrup for a mix of salty and sweet.
Servings: 4 people
Calories: 361kcal
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
Calories: 361kcal | Carbohydrates: 53g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 446mg | Potassium: 809mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1009IU | Vitamin C: 101mg | Calcium: 172mg | Iron: 4mg
