Vegan Grits
Ingredients
The Grits
-
1
cup
Polenta
-
3
cups
water
-
1
tsp
Better Than Bouillon Vegetable Stock Paste
-
to taste
seasoning
-
1
cup
vegan meltable cheese or parm
The Beans
-
1
can
organic butter beans
-
1
juice
lime
-
3
tbsp
water
-
1
tbsp
hot sauce
-
1
heaped tbsp
coconut sugar
-
1
tbsp
soy sauce
-
1
tbsp
extra virgin olive oil
-
1
tsp
cumin
-
1
tsp
smoked paprika
-
pinch
turmeric
-
pinch
cayenne
The Corn
-
3
cups
frozen corn
-
1
cup
coconut cream
-
to taste
seasoning
-
ΒΌ
cup
cilantro
-
dash
lime
The Collards
-
1
bunch
collards
-
1
juice
lemon
-
dash
olive oil
-
to taste
seasoning
Instructions
- Combine polenta, water, stock, and seasoning in a pot and bring to a boil, then simmer for about 7 minutes, stirring often.
- Add cheese to the grits and stir until melted, adjusting seasoning as needed.
- In a saucepan, combine all bean ingredients and cook on low heat for 10-12 minutes until beans are soft, stirring frequently.
- In a skillet, cook corn for 3 minutes, then add coconut cream, seasoning, cilantro, and lime, simmering for about 5 minutes.
- In a frying pan, cook collards with lid on for around 7 minutes until tender but still slightly crunchy.
- Serve the grits topped with beans, corn, and collards.
Nutrition Facts (estimated)
Servings
3
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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