Vegan Grits Food

VEGAN GRITS

Steps:

• Heat the vegetable broth in a medium saucepan.
• Whisk in the nutritional yeast and bring the mixture to a boil.
• Once boiling, slowly whisk in the grits. Continue whisking the entire time. Simmer uncovered for 15 to 20 minutes, or until the grits thicken.
• Add vegan butter to the pan, and stir to melt.

VEGAN GRITS WITH COCONUT MILK AND MUSHROOMS

Steps:

• Separate the stems from the leaves of the herbs. Combine the stems, jalapeño and 3 cups water in a medium heavy-bottom saucepan and bring to a boil over high heat. Adjust the heat and simmer gently for 15 minutes.
• Scoop out and discard the solids. Add the coconut milk to the pan and return to a simmer. Slowly whisk in the grits, whisking as you go. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn the heat to low, cover the pan partially and continue to cook, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Season with salt.
• Meanwhile, heat the oil in a medium skillet. Add the shallot and cook for 2 to 3 minutes. Add the mushrooms and turmeric and cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Chop the reserved herb leaves and stir them in. Spoon the mixture over the grits and serve.