Vegan Grits, Creamy Beans and Collards
User Reviews
3.8
12 reviews
Good
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
3
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Course
Main Course
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Cuisine
Vegan
Vegan Grits, Creamy Beans and Collards
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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
For the Grits:
- 1 cup polenta brand Bob's Red Mill
- 3 cups water
- 1 tsp vegetable stock paste Better Than Bouillon brand
- season to taste
- 1 cup vegan meltable cheese or parm cheese alternative
For the Beans:
- 1 butter beans strained and drained, organic, canned
- lime juice juice of one lime
- season to taste
- 3 tbsp. water
- 1 tbsp. hot sauce
- 1 coconut sugar heaped tablespoon
- 1 tbsp. soy sauce
- 1 tbsp. extra virgin olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- pinch Turmeric
- pinch cayenne pepper
For the Corn:
- 3 cups corn frozen
- 1 cup coconut cream you want the hard, rich stuff!
- season to taste
- 1/4 cup cilantro
- lime dash
For the Collards:
- 1 collard greens spine and stems removed or cut off, cut into bite size pieces, bunch
- lemon juice of one
- olive oil dash
- season to taste
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!
Genuine Reviews
User Reviews
Overall Rating
3.8
12 reviews
Good
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