Vegan Grits with Creole Cauliflower and Mushroom Medley
This recipe features creamy vegan grits topped with a flavorful Creole cauliflower and mushroom medley. It's a comforting and satisfying dish that's perfect for any occasion.
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.