This dish combines creamy vegan grits topped with the spicy boldness of Creole spices in this unique cauliflower and mushroom medley. You can mix this up with any veggies to make this dish a new staple in your kitchen.
I literally could not wait to dig into this amazing dish while I was photographing it, so I am sorry for the limited number of pictures in this blog post!
I was really craving vegan grits and I wanted to make something that could replace traditional shrimp and grits. Vegan shrimp (like you get at the international vegan chain Loving Hut) are really hard to find and not affordable for home cooking, so I had to think of some alternatives. This recipe really got my creative juices flowing and I ended up using cauliflower in place of shrimp and then it spiraled out of control (in a good way) as I kept adding veggies.
Once I finished the recipe, I realized that it wasn’t very high in protein so I added in some Field Roast sausage at the last minute. This part is actually optional because the flavor of this dish without it is phenomenal, but for all my protein-conscious, gluten-consuming veg heads out there, its a nice touch. This dish is completely gluten free without the vegan sausage.
How to Make Vegan Grits with Creole Cauliflower and Mushroom Medley
First, start with the cauliflower since it takes the longest to cook. In a large skillet, heat vegan butter or vegetable broth over medium-high heat. Sauté cauliflower florets for 5 minutes before adding sliced mushrooms and continuing to cook until they release their moisture.
If the pan seems dry, add a splash of vegetable broth. Cover and steam until the cauliflower is tender (about 3 minutes), then uncover and cook off any excess liquid.
Next, stir in diced bell peppers and halved cherry tomatoes, and cook for another 2 minutes.
Add minced garlic, green beans, and the Creole spice blend (paprika, garlic powder, onion powder, cayenne, oregano, thyme, celery salt, salt, and pepper).
Cook for 2 more minutes, then add vegan Worcestershire sauce, Dijon mustard, lemon juice, and vegetable broth. Bring the mixture to a simmer. In a separate bowl, whisk together cornstarch and water to create a slurry, then add it to the skillet to thicken the sauce. Simmer until it reaches your desired consistency, then remove from heat.
Set the mixture aside and cook the grits according to the packages instructions as different types of grits require different volumes of liquids and cooking times. Use a blend of vegetable broth and soy milk for the liquids to make it creamy and savory. Once the grits are done, mix in some nutritional yeast for a light cheesy flavor and a bit of butter and salt.
Serve the vegan grits in a bowl topped with the creole cauliflower and mushroom medley, a sprinkle of fresh chopped parsley, scallions, fried onion, and/or sauteed kale.
Ingredients in Vegan Grits with Creole Cauliflower and Mushroom Medley
For the veggie medley:
- Vegan butter: This is just used to sauté the cauliflower, use as much or little as you want. Use vegetable broth for an oil-free version.
- Cauliflower florets: The star of the Creole mixture, offering a slightly nutty flavor and tender texture when cooked.
- Mushrooms: Earthy and umami-rich, mushrooms add depth and complexity to the sauce. I used the standard cremini mushrooms, but you can use your favorite variety.
- Bell peppers: Provide a sweet and slightly tangy flavor with a satisfying crunch. Red and green, or a mix of both, adds vibrant color.
- Green beans: Fresh green beans, trimmed and chopped, bring a crisp texture and fresh, green flavor to the mix.
- Cherry tomatoes: Bursting with juicy sweetness, cherry tomatoes add a touch of acidity to balance the richness of the sauce.
- Garlic: Aromatic and pungent, garlic enhances the savory notes of the dish.
- Vegan Worcestershire sauce: A fermented condiment that adds a unique umami depth and a hint of tanginess. Make sure to use a vegan variety, as they usually contain anchovies.
- Dijon mustard: Provides a sharp and tangy flavor that complements the other ingredients.
- Lemon juice: Brightens the sauce with acidity and a citrusy aroma.
- Vegetable broth: Forms the base of the flavorful sauce, adding depth and savoriness.
- Cornstarch slurry: A mixture of cornstarch and water is used to thicken the sauce, giving it a luscious consistency.
- Spices: A blend of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, celery salt, salt, and black pepper creates the signature Creole flavor.
- Vegan sausage: Field Roast vegan sausage adds protein and flavor to this dish. They do not need to be cooked, so they can just be thrown in at the end to warm them up. Omit this to make it gluten free or to reduce the cost of this dish.
For the grits:
- Vegetable broth: The savory cooking liquid for the grits.
- Plant-based milk: Adds creaminess and richness to the grits. Use your favorite variety, such as almond, soy, or oat milk.
- Vegan butter: Enhances the richness and flavor of the grits.
- Grits: Grits as a creamy, porridge-like dish made from coarsely ground corn. They have a texture similar to polenta but with a slightly more pronounced corn flavor. I used Quaker Oats Old Fashioned Grits because its what I could find at Publix. You can use any grits you want, but there are different varieties that use different volumes of liquids and cooking times, so make sure to follow the instructions on the package.
- Nutritional yeast: Adds a cheesy, nutty flavor and a boost of nutrients to the grits.
- Salt: Enhances the flavors of all the ingredients.
Optional toppings:
- Fried onions: Adds a crispy and savory element.
- Scallions: Provides a fresh onion flavor and a pop of color.
- Sautéed kale: Offers a healthy and flavorful topping with a slightly bitter taste.
- Chopped parsley: Adds a fresh, herbaceous note and visual appeal.
What You'll Love About Vegan Grits with Creole Cauliflower and Mushroom Medley
The Flavorful Creole Sauce: The spicy Creole sauce is a medley of bold flavors and aromas. The combination of sautéed vegetables, spices, and tangy sauces creates a complex and satisfying taste that’s both comforting and exciting.
The Hearty and Wholesome Ingredients: This dish is packed with nutritious ingredients like cauliflower, mushrooms, and green beans. It’s a satisfying and flavorful way to enjoy a variety of vegetables.
The Versatility and Customization Options: This dish can easily be customized to your liking. You can adjust the spice level, add your favorite vegetables, or try different toppings to create a meal that perfectly suits your taste.
The “Wow” Factor: This dish is visually appealing and impressive, making it perfect for entertaining guests or enjoying a special meal at home. It’s a unique and flavorful twist on traditional grits that’s sure to impress.
This dish would be fabulous on top of brown or white rice or quinoa for an extra protein boost.
Yes, you can reduce or completely omit the cayenne pepper from the spice mix to make this dish mild.
As written, no. But, this dish can be completely gluten free if you omit the vegan sausage, or replace it with another suitable protein like tofu. You can also use quinoa instead of grits for protein.
Yes! You can use any seasonal vegetables you have on hand. Sweet potatoes, potatoes, asparagus, okra, zucchini, corn, eggplant, jalapenos would go great with these flavors. Just consider the cooking times for the vegetables you use and adjust the recipe accordingly.
Make sure to follow the instructions on the package of your grits, since there are several different kinds that require different volumes of liquids and cooking times.
Vegan Grits with Creole Cauliflower and Mushroom Medley
Ingredients
Creole Cauliflower and Mushroom Medley
- 1 tbsp vegan butter or vegetable broth for oil-free
- 2 heaping cups of cauliflower florets
- 10 oz cremini mushrooms sliced
- 1/2 cup bell peppers red and/or green, diced
- 1 cup green beans chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp celery salt
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/2 cup vegetable broth
- 1 tbsp cornstarch
- 2 tbsp water
- 2 links field roast sausage sliced into 1 inch thick rounds, optional
Grits, adjust volumes and cooking times for instructions on package
- 2.25 cups vegetable broth
- 2.25 cups plant-based milk
- 1 tsp vegan butter
- 1 cup grits
- ¼ cup nutritional yeast
- 1 tsp salt
Optional toppings
- Fried onions
- Scallions
- Sautéed kale
- Chopped parsley
Instructions
Prepare the Creole Cauliflower and Mushroom Medley:
- Heat the vegan butter (or vegetable broth) in a large skillet over medium-high heat.
- Add the cauliflower florets and sauté for 5 minutes.
- Add the mushrooms and continue to sauté for another 5 minutes, allowing the mushrooms to release their moisture. If the pan seems dry, add a few tablespoons of vegetable broth.
- Reduce heat to medium and cover the skillet and steam for 3 minutes, or until the cauliflower is tender.
- Uncover and continue cooking until any excess liquid evaporates.
- Stir in the bell peppers and tomatoes, and cook for 2 minutes.
- Add the garlic, all the spices, and the asparagus. Cook for 2 more minutes.
- Pour in the worcestershire sauce, dijon mustard, lemon juice, and vegetable broth. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and water. Add this to the skillet to thicken the sauce.
- Optional: if using, add the field roast vegan sausage to the sauce.
- Simmer until the sauce reaches your desired consistency. Remove from heat.
Cook the Grits (adjust volumes and cooking times for instruction on package)
- In a saucepan, combine the water, plant-based milk, and salt. Bring to a boil.
- Gradually whisk in the grits.
- Reduce heat, cover, and simmer for about 12 minutes, or until the liquid is absorbed, stirring occasionally.
- Remove from heat and stir in the vegan butter and nutritional yeast.
Assemble the dish
- Spoon a generous portion of grits into each bowl.
- Top with the Creole cauliflower mixture.
- Garnish with your choice of toppings (fried onions, scallions, sautéed kale, chopped parsley.
Satisfying, salty, savory goodness! This recipe is simple and delicious, as characterizes all of Sunshine Vegan Kitchen’s recipes, but there are a lot of components so I would recommend properly prepping everything before starting. If prepped properly, it comes together really quickly, especially if you concurrently cook the grits. I especially appreciated the colors and textures of this dish, which really pop in harmonious rhythm with the flavors.