Grits are an under used grain. Before going vegan, I loved shrimp and grits when I travelled to the south. Now I’ve created this spicy recipe that is great for breakfast or any meal. I’ve removed the oil and fat from this recipe but you won’t miss it because these Cajun Mushrooms and Grits pack a punch with flavor and heat.
You can make traditional grits or use quick cook grits, like I did in this recipe. Grits are made from ground corn and are typically less sweet. They can be make from yellow or white corn. There are many variety including stone ground or old fashioned grits which are ground with the germ attached. Quick cooking and instant and hominy grits made from corn that has been soaked in an alkaline solution (often lime or lye) which softens the hull.
Why you need to make this
- Quick and easy to make
- Minimal ingredients
- Vegan, No Oil, Gluten Free and Starch Solution friendly
- Budget friendly- you can feed a lot of people for very little
What you will need to make this recipe
- Medium pot for grits
- Non stick frying pan
- Instant grits or quick cooking
- Mushrooms, I like cremini or button in this recipe
- Cajun seasoning, I use Tony’s here but I have used different ones, find your favorite. We have the Spice House here in Chicago and they have a great Cajun Season, regular or hot! (not sponsored)
Cajun Mushrooms and Grits
Equipment
Ingredients
- 8 mushrooms, cremini or button, sliced
- ¼ cup white onion, diced
- 2 tsp minced garlic
- ¾ cup No chicken stock or vegetable stock
- 1 tsp vegan worcestershire sauce
- 1 tsp soy sauce or tamari(gluten free)
- 2 tsp cajun seasoning
- 1 tsp corn starch
- 3 tsp water
Grits
- 3 tbsp quick grits
- 1 cup water
- 1 tbsp nutritional yeast
- pinch of salt
Instructions
- For the grits- In a small pot bring water to boil and following package directions. Whisk in the grits and whisk to avoid lumps.
- Turn the heat down and simmer until cooked about 5-8 minutes.
- Meanwhile in a skillet, saute the onions and garlic for 2-3 minutes until soften and add the mushrooms.
- Keep the pan at medium high to brown the mushrooms.
- Add the stock to the mushrooms and add the spices including the soy sauce/tamari, worcestershire sauce. Allow to cook for 1-2 minutes and then add the slurry to thicken the sauce.
- Your sauce is ready when is it thicken and shiny.
- When the grits are cooked, remove from the heat and add nutritional yeast and combine. Pour grits into a bowl and serve mushrooms on top.
Video
As an Amazon Affiliate I earn a small amount from qualified purchases.