Creamy Vegan Grits
Anti-inflammatory herbs and spices combine with an onion and pepper base to create a savory, creamy yet vegan dish
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Servings: 6
Calories: 207kcal
Ingredients
- 2 teaspoons olive oil
- 1/2 medium onion, diced
- 1 medium bell pepper, diced
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 14.5 oz can diced tomatoes
- 4 cups unsweetened plain soy, oat or almond milk
- 1 cup grits
- 1 cup chopped lacinato kale
Instructions
- Heat the oil in a large soup pot over medium-high heat then add the onions and sauté them for 1-2 minutes until they start to soften.
- Add the bell peppers and cook for 3-4 minutes until the onions are translucent and the peppers have softened.
- Add the turmeric, curry, thyme, oregano, salt, and pepper, stirring for 1 minute for the flavors to 'bloom'.
- Add the tomatoes and stir to combine all of the ingredients.
- Add the non-dairy milk and stir to combine, scrapping the sides so all of the vegetables are in the mixture. Cover the pan and bring the liquid to a boil, allowing it to softly boil for 1-2 minutes.
- Turn the heat down to medium and slowly add the grits; stir constantly as they thicken. Cook the mixture for 4-6 minutes until they've thickened and the mixture is gently bubbling.
- Turn the heat off then add the chopped greens, covering the entire surface of the grits. Cover the pot and let the greens soften for 6-10 minutes.
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 0g | Sodium: 334mg | Potassium: 211mg | Fiber: 7g | Sugar: 3g
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