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Vegan Grits Casserole
Ingredients
For the Sausage Mushrooms
- 1 tablespoon olive oil
- 1 8 ounce package button mushrooms sliced
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fennel seeds
- ½ teaspoon salt
For the Vegan Cheese Grits
- 4 cups water
- 1 cup quick grits
- 2 tablespoons vegan butter or olive oil
- 4 cups baby spinach packed
- 7 ounces vegan cheese shreds divided - Use any variety you like!
Instructions
- Preheat the oven to 350° F.
Make the sausage mushrooms.
- Heat a Dutch oven to medium-high heat. Add the mushrooms, salt, and all of the spices and cook, stirring, for about 7 to 9 minutes, until the mushrooms soften and begin to brown. Transfer to a small bowl and set aside.
- Rinse out the pan and return it to the stove. You don't have to scrub it, just give it a good rinse.
Make the cheese grits.
- Add the water to the same pot you used for the mushrooms, and bring it to a boil. Add the grits, and cook on medium-low, covered and stirring occasionally, for 5 to 7 minutes, until they thicken.
- When the grits are done cooking, turn off the heat and add the vegan butter, spinach, 1 cup of the vegan cheese shreds, and the cooked mushrooms to the pan. Stir well to melt the butter and cheese and wilt the spinach.
- Top with the remaining cheese, and bake for 25 minutes, until the cheese is melted.
Notes
Store leftovers either in the pan you cooked in or in an airtight container. They'll keep for three to four days. Reheat in the microwave until warmed through.
Servings 4
Nutrition
Calories: 396kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 934mg | Potassium: 273mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3574IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 3mg
