A nod to the iconic soup, these vegan broccoli and cheese grits will satisfy even your most intense cheesy craving.
The broccoli-and-cheese combo was my absolute favorite growing up. In particular, I was a shameless fan of Rice-a-Roni broccoli cheddar. I can think of about a hundred different ways to combine broccoli and cheese. Although, I must say that these vegan broccoli and cheese grits are a top-tier iteration.
For this recipe, broccoli is charred with tomatoes and tossed in a quick sauce of vegan white wine (or use veggie stock), plant-based butter, and plenty of garlic.
What cheese do you use in vegan cheesy grits?
The vegan cheesy grits combine a few EV favorites, like Violife Just Like Parmesan Cheese and Kite Hill Vegan Ricotta. Along with a little plant-based cheddar and oat milk, they are comforting and work perfectly with charred broccoli. I recommend Daiya Cheddar Block for the cheddar, so you can grate it fresh.
How to make these vegan broccoli and cheese grits:
Fortunately, this recipe comes together pretty quickly without too much effort, particularly if you buy broccoli that is already chopped into florets.
- Step 1: Start by sautéing the onion. Add the broccoli and cook briefly. You’ll finish it in the oven, so don’t cook it for more than a minute or two at this step. Add the tomatoes to the skillet and pop everything into the oven. Roast for about 12–15 minutes until the broccoli begins to char.
- Step 2: Make the grits. Bring a pot of water to a boil and add the corn grits as the broccoli roasts. Cook, whisking regularly, until the grits are tender, 25-30 minutes. Finish with all your cheese, milk, and butter.
- Step 3: Finish up the broccoli. Return the broccoli to the stove. Add a little garlic and plant-based butter, and finish with white wine. Cook for 5–7 minutes so the sauce reduces and thickens.
From there, you’re ready to serve it up! Divide the grits between bowls and pile the broccoli and tomatoes on top. Finish with a spoonful of the sauce. A little sprinkle of fresh parsley and more grated plant-based Parmesan are always a welcome finishing touch.
I hope you loved this recipe as much as I did! If you make it, please rate the recipe and drop a comment below to let me know what you think.
Vegan Broccoli and Cheese Grits
Equipment
Ingredients
Broccoli:
- 1 tablespoon avocado oil
- 1 yellow onion, peeled and thinly sliced
- 1 pound broccoli, cut into florets
- 1 pint cherry tomatoes
- 1 teaspoon extra virgin olive oil
- 6 cloves garlic, minced
- 2 tablespoons plant-based butter
- ½ cup vegan white wine or use vegetable stock
- 1 cup vegetable stock
Grits:
- 3 cups water
- 1 cup yellow corn grits
- 2 tablespoons plant-based butter
- ¼ cup oat milk
- ½ cup plant-based ricotta cheese
- ½ cup Violife Just Like Parmesan Cheese finely grated
- ½ cup vegan cheddar cheese finely grated
- Salt, pepper, and crushed red pepper to taste
- ¼ cup fresh parsley, minced, for garnish
Instructions
Start the broccoli:
- Preheat the oven to 425ºF.
- Heat the avocado oil in an ovenproof skillet over medium heat. Add the yellow onion and cook for 6 to 8 minutes until it softens.
- Add the broccoli and cook for 1–2 minutes. Season with salt and pepper.
- Add the tomatoes and drizzle with extra virgin olive oil. Season tomatoes with salt and pepper.
Roast the broccoli and tomatoes:
- Transfer the skillet to the oven for 12–15 minutes or until the broccoli and tomatoes begin to char.
- Remove the broccoli from the oven and transfer to the stove. Carefully mash the tomatoes into the broccoli.
Finish the broccoli:
- Turn the heat on the broccoli to medium. Add garlic and cook for 1 minute. Melt the plant-based butter in the skillet. Add a sprinkle of crushed red pepper. Once frothy, add white wine and stock. Bring to a boil, reduce heat to medium, and cook until thickened and reduced, about 5–7 minutes. Taste and season to your preferences. Turn off the heat.
Cook the grits:
- While the broccoli roasts, cook the grits. Bring 3 cups of salted water to a boil and add the corn grits. Whisk regularly for 25 to 30 minutes until tender.
Finish the grits:
- Stir in the oat milk, plant-based ricotta cheese, grated Parmesan cheese, and vegan cheddar and season to taste with salt and pepper.
To serve:
- Divide the grits between bowls and pile the broccoli on top. Garnish with parsley.
What is the serving size and how many servings does this recipe make?
This recipe makes 4 servings with about 1/4 pound broccoli/tomatoes per serving and about 1 cup grits per serving. If you want to add a little protein, crispy chickpeas on top would be great too!