Vegan Grits, Creamy Beans and Collards

Name: Vegan Grits, Creamy Beans and Collards
Prep time: 15 min
Cook time: 25 min
Yield: 3 serving
Ingredients: 1 cup Polenta - I used Bob's Red Mill; 3 cups water; 1 tsp Better Than Bouillon Vegetable Stock Paste; season to taste; 1 cup vegan meltable cheese or parm; 1 can of organic butter beans; Juice of one lime; season to taste; 3 tbsp. water; 1 tbsp. hot sauce; 1 heaped tbsp. coconut sugar; 1 tbsp. soy sauce; 1 tbsp. extra virgin olive oil; 1 tsp cumin; 1 tsp smoked paprika; pinch of turmeric; pinch of cayenne; 3 cups frozen corn; 1 cup coconut cream; season to taste; 1/4 cup cilantro; dash of lime; 1 bunch of collards; Juice of one lemon; dash of olive oil; season to taste

User Reviews

3.8

18 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
3
Course
Main Course
Cuisine
Vegan

Vegan Grits, Creamy Beans and Collards

Ulric Berry

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These Vegan Grits are perfect for a hardy meal that will fill you up! They're perfect as a side dish or an easy meal.

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Ingredients

Servings

For the Grits:

1 cup Polenta - I used Bob's Red Mill
3 cups water
1 tsp Better Than Bouillon Vegetable Stock Paste
season to taste
1 cup vegan meltable cheese or parm

For the Beans:

1 can of organic butter beans strained and drained
Juice of one lime
season to taste
3 tbsp. water
1 tbsp. hot sauce
1 heaped tbsp. coconut sugar
1 tbsp. soy sauce
1 tbsp. extra virgin olive oil
1 tsp cumin
1 tsp smoked paprika
pinch of turmeric
pinch of cayenne

For the Corn:

3 cups frozen corn
1 cup coconut cream you want the hard, rich stuff!
season to taste
1/4 cup cilantro
dash of lime

For the Collards:

1 bunch of collards spine and stems removed or cut off, cut into bite size pieces
Juice of one lemon
dash of olive oil
season to taste

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Instructions

For the grits:

Add your polenta, water, stock, and seasoning to a pot. Bring to a boil, then simmer for around 7 minutes or until cooked. You're going to want to stir often to avoid burning. Add water if you wish to have a more loose-like consistency. Add your cheese and stir till melted. Taste test for seasoning.

For the Beans:

Into a medium sized sauce pan add all your ingredients and cook on low heat for around 10-12 minutes. Cook till your beans are nice and soft, stir often to avoid burning.
I suggest doubling this recipe as it's so good, easy and simple to clean up! Add it to pastas, wraps, salads or simply eat on their own!

For the Corn:

Into a cast iron skillet add your corn and let it cook for 3 minutes. You can pop a lid on and add some water to help steam them up. Once softened, add coconut cream, seasoning, cilantro and lime. Bring mixture to a bubble then simmer, while stirring often for around 5 minutes.

For the Collards:

Into a large frying pan add your ingredients and cook with lid on for around 7 minutes. I love them a bit crunchy but still soft enough to chew and gently enough for your digestion.
For platting, just add your grits, then some beans, corn and collards. This combo is so fun, easy and great for anytime of day! I love eating this type of meal after the gym!
Enjoy!

Notes

If you want to cook the beans from raw then simple soak them overnight in water. Strain in the morning, cook till soft, strain again then add the bean ingredients.
I wouldn't suggest using coconut milk for the corn, you want the coconut cream yo achieve that silk texture and consistency.
You can also use kale or even beans if you don't fancy collars!