Vegan Broccoli and Cheese Grits
Move over broccoli and cheese soup, we're currently obsessed with this cheesy spin on a classic.
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Servings: 4
Calories: 438kcal
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.
Nutrition
Calories: 438kcal | Carbohydrates: 55g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Sodium: 673mg | Fiber: 6g | Sugar: 8g