Creamy, savory and rooted in Southern comfort, these savory vegan grits are an elegant take on a down-home classic. Grits are simmered in soy milk to create a rich, creamy dairy-free base, and topped with jammy sauteéd zucchini and tomatoes. A fresh basil gremolata with lemon zest and garlic adds a zesty finish that brings the whole dish to life.
Though old-fashioned grits are more authentic, quick-cook grits can be used instead, making this meal possible even on busy weeknights. For extra protein stir a cup of cooked white beans or black-eyed peas into the veggies. Total Time: 25 minutes Yield: 4 servings 1 tablespoon extra virgin olive oil or avocado oil 2 garlic cloves, minced 8 ounces cherry tomatoes, halved 1 medium zucchini, coarsely chopped (about 8 ounces) 1 1/2 teaspoons fine sea salt, divided 3 cups plain unsweetened soy milk 1 cup quick-cooking corn grits (or use regular grits) 1 tablespoon vegan butter (or extra-virgin olive oil) 2 tablespoons nutritional yeast 1/2 teaspoon black pepper For the Basil Gremolata: 1/2 cup packed fresh basil leaves, minced 1 garlic clove, minced 2 teaspoons lemon zest (from 1 large lemon), lemon reserved for serving 1/2 teaspoon sea salt 1.
Warm the oil in a medium skillet over medium heat. Once hot, add the garlic and cook, stirring frequently, for 30 seconds, until fragrant. 2. Stir in the tomatoes and cook for 2 minutes, until they start to blister and soften. 3. Add the zucchini and 1/2 teaspoon sea salt. Stir well, cover and cook until the vegetables are soft.
Remove from the heat. 4. Add the soy milk and 1 cup water to a medium saucepan. Bring it to a simmer over medium-high heat then add the grits, vegan butter and the remaining 1 teaspoon of salt. Reduce the heat to medium and gently stir the grits for the first minute, until they begin to thicken.
Continue cooking the grits, stirring occasionally, until they have thickened and are tender, about 5 minutes for quick-cooking grits (If the grits start to spatter excessively, turn the heat down slightly). 5. Add the nutritional yeast and black pepper to the grits, stir well, and remove from the heat.
6. Make the basil gremolata: Add the minced basil, garlic, lemon zest and salt to a small bowl. Stir well. 7. Divide the hot, creamy grits among bowls and top each with a spoonful of vegetables. Top with gremolata and a squeeze of lemon juice. Tip: Grits firm as they cool and may lose their creamy texture when reheated.
Transform leftovers into grit cakes by spreading leftover grits into a small baking dish or storage container. Cut them into squares and pan fry before enjoying with the sautéed vegetables and gremolata.
