Creamy Vegan Grits with Sautéed Spinach and Mushrooms
Silky vegan grits topped with spicy garlicky mushrooms and spinach for a cozy, bold bowl that tastes like comfort with confidence.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- Large skillet
- Measuring cups
- Knife
- Cutting board
Ingredients
Creamy Grits (Vegan)
- 1, cup organic white corn grits, not instant if possible
- 3, cups water, plus more warm water to loosen if needed
- 1, cup unsweetened almond milk or oat milk, choose what you like
- 1, teaspoon sea salt, plus more to taste
- 1, tablespoon olive oil, optional but makes them extra silky
- 1, clove garlic, finely minced, optional
Optional Cheesy-Style Finish
- 1, tablespoon nutritional yeast, optional (especially if your version of Daniel Fast doesn't allow it)
- 1, teaspoon lemon juice, optional but helps the “cheesy” tang
- 1, pinch black pepper, to taste
Spicy Sautéed Spinach + Mushrooms
- 2, tablespoons olive oil, divided
- 8, ounces mushrooms, sliced, baby bella or cremini
- 1, small onion, thinly sliced
- 3, cloves garlic, minced
- 1, teaspoon Cajun or Creole seasoning, choose one with no sugar if possible
- 1/2, teaspoon smoked paprika, optional but so good
- 1/4, teaspoon crushed red pepper flakes, add more if you like heat
- 1/2, teaspoon sea salt, plus more to taste
- 6, ounces fresh spinach, packed
- 1, tablespoon lemon juice, plus more to finish
- 1, pinch black pepper, to taste
Instructions
- Start the Liquid Party: Add water, plant milk, salt, olive oil, and garlic to a saucepan and bring to a gentle boil over medium heat.
- Whisk in the Grits Smoothly: Reduce heat to low and slowly whisk in the grits in a steady stream so you do not get lumps.
- Simmer Low and Stir Often: Cook 25 to 35 minutes on low, stirring every 1 to 2 minutes and scraping the bottom and corners so nothing sticks.
- Fix the Texture Like a Pro: If the grits tighten before they are tender, stir in warm water 2 tablespoons at a time until creamy again.
- Optional Cheesy Finish: Turn off the heat and stir in nutritional yeast, lemon juice, and black pepper, then taste and adjust salt.
- Rest for Silkiness: Cover and let sit 2 minutes, then stir again and loosen with a splash of warm water or plant milk if needed.
- Sear the Mushrooms First: Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, then add mushrooms in a single layer and let them brown undisturbed for 3 to 4 minutes.
- Add Onion and Soften: Stir mushrooms, add onions and a pinch of salt, then cook 2 to 3 minutes until the onions soften.
- Bloom the Spices: Add garlic, Cajun or Creole seasoning, smoked paprika, and red pepper flakes, then stir 30 to 45 seconds until fragrant.
- Wake It Up with Lemon: Add lemon juice and stir, scraping up any browned bits from the pan.
- Wilt the Spinach Fast: Add spinach in batches, tossing until just wilted, about 1 to 2 minutes total.
- Finish and Taste: Turn off heat, add black pepper, taste for salt, and add a little more lemon if you want it brighter.
- Build the Bowl: Spoon grits into bowls, pile the spicy mushrooms and spinach on top, and add a tiny drizzle of olive oil if you want that extra glow.
Notes
Grits tighten as they sit, so keeping extra hot water nearby is normal and smart.
If your grits taste “missing something,” try salt first before adding anything else.
Lemon gives the cleanest cheesy-style tang. If you swap apple cider vinegar, start with 1/2 teaspoon and taste before adding more.
If your seasoning blend is already spicy, go lighter on red pepper flakes and adjust at the end.
If your grits taste “missing something,” try salt first before adding anything else.
Lemon gives the cleanest cheesy-style tang. If you swap apple cider vinegar, start with 1/2 teaspoon and taste before adding more.
If your seasoning blend is already spicy, go lighter on red pepper flakes and adjust at the end.