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Cajun Mushrooms & Grits (GF, V)

Source: Meiko and the Dish | Serves: 4 | Time: 45 min

Cajun Mushrooms & Grits (GF, V)

Changes: used onion powder instead of fresh onion; used dried thyme; replaced heavy cream with coconut milk; used vegan butter


Cajun Oil

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

Roasted Mushrooms

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.


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