Cheesy Grits and Greens with Smoky Mushrooms

Quick & Easy Vegan Grits Recipe from Cook the Pantry

Cheesy Grits and Greens with Smoky Mushrooms

Cheesy Grits and Greens with Smoky Mushrooms: Nutritional yeast & vegan butter give grits a cheesy flavor without the cheese. Add shredded vegan cheddar for more cheesy goodness.

Time needed to cook the greens will depend on the type of greens and whether they're fresh or frozen. We used fresh chopped kale, which took 5 minutes to cook. Spinach would take just a minute.

Recipe from Cook the Pantry cookbook ©2015 by Robin Robertson. Photo by Annie Oliverio. Permission from Vegan Heritage Press LLC.

Total Prep & Cook Time: 30 min

Yield: 4 Servings

Nutrition Data, 1 Serving (175g): 241 cal, fat cal 54, 8g protein, 6g total fat, 1g saturated fat, 40g carb, 3g fiber, 109mg sodium, 2g sugars, low Cholesterol, good source Vitamin A, B6, B12, C, K, Folate, Thiamin, Riboflavin, Niacin. Estimated glycemic load 26


  • 1 cup quick cooking grits
  • 2 tsp vegan butter (Earth Balance)
  • 2 Tbsp nutritional yeast
  • Salt & ground black pepper to taste
  • 1 Tbsp olive oil
  • 4 scallions, minced
  • 8 oz mushrooms (any kind) sliced or chopped
  • 1 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • 2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)
  • 1/2 cup vegetable broth
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  1. Cook the grits according to package directions (about 5 minutes for quick cooking grits)
  2. Stir in the butter, nutritional yeast, salt and pepper to taste
  3. While the grits are cooking, heat the oil in a large skillet over medium heat
  4. Add the mushrooms and cook 3 minutes to soften
  5. Sprinkle on the liquid smoke and smoked paprika, tossing to coat
  6. Add the greens and broth, and season with salt and pepper to taste
  7. Cook, stirring, until the greens are tender, 5 - 8 minutes, depending on the greens
  8. Taste and adjust the seasonings, if needed
  9. To Serve, top the grits with the greens and mushroom mixture
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Savvy Veg Recipe Tips:

This was my first time cooking and eating grits. (I know - where have I been all my life?)

Now I understand why they're called grits though - because they're gritty! I loved this recipe, but I added more water to make the grits more porridge like and not quite so gritty.

Next time I'll cook some millet to go with the divine smoky mushrooms and greens. Yes, my millet will also be cheesy - and porridgy.

I strongly encourage you to use fresh greens if possible, and don't feel you have to stop at 2 cups. Why not four, or six? Keep in mind that 2 cups of fresh greens shrink to much less than 2 cups when cooked.

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