vegetable broth or waterto make 4 servings of grits, according to your package directions, see note
gritsto make 4 servings of grits, according to your package directions, see note
1cupvegan cheddar shreds
2tablespoonssoy or oat milk
salt and black pepper
diced tomato and green onionsfor topping
Instructions
Make the mushroom bacon
Preheat the oven to 400° F.
Combine all of the ingredients in a large bowl, tossing to coat the mushrooms well in the bacon seasonings. Transfer to a lined baking sheet, spreading the mushrooms into a single layer.
Bake for 15-20 minutes, until the mushrooms are nice and crisp.
Make the vegan grits
In a small saucepan, heat the oil on medium high. Add the garlic and saute until it softens, about 3-5 minutes.
Add the broth or water, and bring to a boil, then toss in the grits. Reduce the heat to low and cook, stirring, until the grits are done, adding water by the tablespoon if the grits get too thick too fast. How long this takes and how much broth/water you need depends on the grits you’re using.
When the grits are finished cooking, turn off the heat, and add the cheese and soy milk to the pot. Stir until the cheese is completely melted.
Divide the grits between your serving bowls. Serve topped with the mushroom bacon and a little diced tomato and scallion.
Video
Notes
Why not specify exact amounts of grits and water? I want you to be able to use grits of your choice here. Personally, I like to use quick grits, which cook up in 5 minutes on the stovetop. But if you'd rather use traditional grits, which take quite a bit longer and use more water to cook, go for it! I do not recommend instant grits for this recipe.