Source: Meiko and the Dish | Serves: 4 | Time: 45 min
Changes: used onion powder instead of fresh onion; used dried thyme; replaced heavy cream with coconut milk; used vegan butter
½ cup grapeseed oil
½ red bell pepper diced (⅓ cup)
2 stalks of celery diced (½ cup)
½ tbsp onion powder
2½ tsp salt
2 tsp pepper
¼ tsp red pepper flakes
¼ tsp cayenne pepper
1 tsp smoked paprika
⅛ tsp cumin
1½ lbs assorted #mushrooms, cleaned and sliced
2 tbsp vegan Worcestershire sauce
¼ cup grapeseed oil
6 garlic cloves, smashed and chopped
1 tsp salt
1 tsp ground pepper
1 tsp dried thyme
1½ tbsp cajun seasoning
2½ cups vegetable stock (homemade to reduce sodium)
2 cups coconut milk
4 tbsp vegan butter
1 cup stone-ground grits
S&P, to taste
½ cup green onions sliced
Fresh flat-leaf parsley finely chopped
Prepare the oil first, by heating a nonstick skillet over medium-high heat for 3-5 minutes to get hot. Adding celery and bell pepper until all moisture is cooked out approximately 5 minutes.
Stir in all spices and reduce heat to medium-low for 3 minutes
Stir in oil and let simmer until it reaches 200-degree temp and then remove from the heat and set aside.
Now move on to the mushrooms. Preheat oven to 400 degrees
In a large bowl, combine the sliced mushrooms, olive oil, garlic, cajun seasoning, salt, pepper, and thyme.
Transfer to a parchment-lined baking sheet.
Roast in the oven for 25 to 30 minutes, stirring halfway through.
While the mushrooms roast, broth, coconut milk, salt and butter to a boil. Whisk in grits for approx 5 minutes, reduce heat to low and cover for 10-15 minutes.
After grits reach your desired consistency add additional salt and pepper to taste.
Ladle grits onto a rimmed plate or in a bowl. Top with mushrooms, parsley, and green onion.