Vegan Grits and Greens
This vegan grits and greens recipe is a savory breakfast favourite that’s simple yet delicious. Comfort food lovers will love sharing a bowl of this one.
This vegan grits and greens recipe combines two Southern comfort food favorites to create a delectable dish, perfect for breakfast and brunch on Christmas morning.
Grits are vegan and made from ground corn, much like polenta, which has a similarly nutty taste. First discovered by Native Americans, they are now a staple item on breakfast tables across Southern America.
Likewise, collard greens are a popular vegetable in the Southern states. Healthy and flavorful, greens are packed full of vitamins and complement the grits beautifully.
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Key tips to follow
- Collard greens often grow in sandy soil and can contain dirt and debris like sand that will be unpleasant to consume. Ensure you thoroughly rinse collards before use.
- Greens can have a bitter, earthy taste if stems are not removed or if they are not sufficiently seasoned. Collards can also be tough or crunchy if not cooked for long enough, so ensure you follow the instructions carefully to fully enjoy them.
- The texture of the grits should be creamy and smooth, almost like a soft porridge. Make sure you add the grits gradually and stir occasionally to prevent sticking. Grits tend to set and thicken as they cool, so it is better to add a little more liquid if your grits seem too thick for your liking.
Key Ingredient Notes
- Leafy greens – collards are most often served with grits but swiss chard, bok choi or kale are other hearty greens that may be used.
- Red bell pepper to add a contrasting texture to the dish
- Garlic cloves and onion for flavor
- Cajun seasoning – use storebought or make your own using smoked paprika, onion powder, garlic powder, thyme, oregano and cayenne
- Liquid smoke to add a wood-smoked flavor to the greens (optional)
- Grits – regular or quick-cooking varieties can be used
- Vegan butter – for a creamy texture and richer flavor
- Nutritional yeast to add a cheese-like taste (optional)
How to make Vegan Grits and Greens
Greens:
1. Remove leaves from the stems if they are tough, rinse then chop.
2. Brown the onions and garlic in a large skillet.
3. Stir in the chopped greens and cajun seasoning and cook until the greens start to wilt.
4. Add the broth or water and liquid smoke if desired and season with side salt and pepper. Cover and cook until the greens are soft but tender (see recipe notes for the cooking times of different leafy greens).
5. Remove from heat and add diced bell pepper.
Grits:
1. Add the liquid, nutritional yeast and salt to a saucepan at medium-low heat. Bring to a boil.
2. Add the vegan butter and gradually stir in the grits. Cover and cook for 5 to 7 minutes stirring occasionally, until smooth.
To serve:
1. Spoon the grits onto a plate or bowl, top with the greens and serve immediately.
Variations and Substitutions
- Collard greens can have a bitter taste. To counteract this, add a bit of acid in the form of vinegar or lemon juice. Also, cook with broth instead of water.
- You could use smoked paprika or chipotle powder as an alternative to liquid smoke.
- Vegan cheese could be added to the grits instead of nutritional yeast for an even ‘cheesier’ flavor.
- For extra protein, add some delicious cajun spiced tofu or black beans. Extra-firm tofu can be cubed, coated in cajun seasoning and baked for 20-30 minutes until crisp.
Advanced Prep
Greens and grits can be prepared the day before and kept covered in the refrigerator. They will keep for 1 day and will need to be reheated thoroughly. I would recommend baking in a casserole dish for 20 minutes, or until heated through.
You can also reheat it in the microwave or on the stove. Grits can become dry when reheated, so you may wish to add water or stock to counteract this.
More Southern-style Recipes
- Instant Pot Collard Greens
- Biscuits and Gravy Recipe (with Video)
- Mac and “Cheese”
- BBQ Vegan Pulled “Pork” Sandwich
- Vegan Fried “Chicken”
- Charleston Red Rice
Vegan Grits and Greens
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Greens:
- 2 bunches (280 g) hearty leafy greens, 10 oz – collards/swiss chard/bok choi/kale – See Notes
- 1 tbsp (15 ml) oil
- 1 medium (110 g) onion, chopped
- 3 garlic cloves, minced
- 1 tbsp (15 g) cajun seasoning, See notes
- 1 cup (237 ml) vegetable broth or water
- ¼ teaspoon (1 ml) liquid smoke, optional
- Salt and pepper, to taste
- ½ medium (60 g) red bell pepper, finely diced
Grits:
- 1 cup (150 g) grits, regular or quick-cooking
- 3 cups (710 ml) soy milk, water or vegetable broth
- 3 tbsp (12 g) nutritional yeast, optional
- ½ teaspoon (2 g) salt, or to taste
- 2 tbsp (30 g) vegan butter
Instructions
Greens:
- Fill a large bowl with water. Remove the leaves from the stems of the greens and add to the bowl. Gently rinse to remove any dirt or debris.2 bunches (280 g) hearty leafy greens
- Remove the leaves and place on a cutting board. Chop and set aside.
- Heat a large skillet at medium-low heat. Add the oil, onions and garlic. Cook until the onions start to brown.1 tbsp (15 ml) oil ,1 medium (110 g) onion ,3 garlic cloves
- Add the chopped greens and cajun seasoning. Give a stir and cook until the greens start to wilt. Add the broth or water, liquid smoke and season to taste with salt and pepper.1 tbsp (15 g) cajun seasoning ,1 cup (237 ml) vegetable broth or water ,¼ teaspoon (1 ml) liquid smoke ,Salt and pepper
- Cover and cook until the greens are soft but tender. (See notes for the cooking times of different leafy greens).
- Remove from heat and stir in chopped bell pepper.½ medium (60 g) red bell pepper
Grits:
- In a saucepan, add the liquid, nutritional yeast and salt. Bring to a boil at medium-low heat.3 tbsp (12 g) nutritional yeast ,½ teaspoon (2 g) salt ,3 cups (710 ml) soy milk
- Add the vegan butter then gradually stir in the grits. Cover and cook for 5 to 7 minutes or until smooth and creamy. Stir occasionally to prevent sticking.1 cup (150 g) grits ,2 tbsp (30 g) vegan butter
- Taste and add more seasoning if needed
To serve:
- Spoon the grits into a bowl or plate then top with cooked greens. Serve immediately.
Notes
- Collards – 1 hour
- Swiss Chard – 8 minutes
- Bok Choi – 10 minutes
- Kale – 5 minutes
1 tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp thyme, ½ tsp oregano, ¼ tsp cayenne
What kind of protein would you add to this dish?
Some protein options include plant-based sausages, chickpeas or tofu. For a similar flavor profile, you could season them with a cajun or creole spice blend.
Cooked exactly as described and thoroughly enjoyed.
Having grown up with Creole cuisine, it’s thrilling to revisit these classics now, in vegan recipes. Will try several others, like the Hoppin John and Charleston Red Rice.
Thank you!
I’m glad you enjoyed it as much as we did Yodan! Thank you!