Serves 4 to 6 || Total Time: 29 minutes
Shrooms & Grits is one of my favorite recipes from my new cookbook The 29-Minute Vegan, so when I came to New Orleans to visit Timmy, I knew I had to cook this for him. He is Mississippi Vegan, after all. The pressure was on. Southern food in the heart of the city? No big deal. We filmed it in his kitchen and had so much fun!
Shrooms and grits is an obvious riff on shrimp and grits, which is a classic Southern breakfast. The chickpeas and shiitakes step in for the shrimp, and they do not disappoint. Old Bay, smoked paprika, white wine, cherry tomatoes breaking down into a jammy sauce, all spooned over creamy corn grits that are buttery and soft and loaded with actual corn kernels. Give it a shot when you’ve got 29 minutes to spare.
One of the things that makes the book work is the prep-as-you-cook method, which I showcase in the video. The recipes are written so that prep happens while things are cooking: while one thing is simmering or doing its thing, you’re prepping the next.
Every ingredient steps in right when it’s needed, no wasted moments. It might take a little longer the first time, but once you get the hang of it you’ll hit that 29-minute mark and never look back. In this vegan shrimp and grits recipe, the grits cook while you finish the mushroom mixture, and everything lands on the table at the same time.
I hope you love the video and try the recipe at home!
A little more about the book and why you need it:
- Budget-friendly recipes
- Big on vegetables and protein
- Accessible ingredients
- No fussy steps or techniques
It’s the book for weeknights, brunches, and snack attacks. For people who want to cook from scratch but also have a life. You can read more about it here. Ok, now stop reading and watch the video (PS if you watch it on Instagram there is music but I couldn’t use it on the site.) Thank you Mississippi Vegan for filming and shooting and such a fun week.
VEGAN SHRIMP & GRITS (SHROOMS & GRITS) FAQ
Is this recipe really done in 29 minutes? Yes! Follow the prep-as-you-cook method. The grits cook while you finish the mushroom mixture, so nothing is waiting around. The first time might take a little longer while you get the hang of the timing, but you’ll get there.
Can I use a different mushroom? For sure. Cremini or baby bella mushrooms work great, just not as chewy. Oyster mushrooms are also excellent here and very meaty.
Can I skip the white wine? Yup yup yup. Use vegetable broth instead and add a splash of apple cider vinegar, if you like, for a hit of acidity.
What kind of grits should I use? I used Bob’s Red Mill Yellow Grits (Polenta) for this recipe. You can use polenta too. Instant grits work in a pinch and will get you to the table even faster, but stone ground or regular grits have much better flavor and texture. Worth the extra few minutes.
Is Old Bay seasoning easy to find? It’s widely available in most grocery stores in the spice aisle. It’s a classic seafood seasoning blend with celery salt, paprika, a lot of salt and a bunch of other spices. If you can’t find it, use a mix of celery salt, paprika, and a little cayenne. And extra salt! You can also use a creole seasoning and futz around with it a bit.
Can I make this gluten free? Hells yeah. Everything in this recipe is naturally gluten free!
How did I end up here? You were probably searching for “vegan shrimp and grits,” “mushroom and grits,” or “vegan grits recipe.” Maybe “shrooms and grits” or “vegan Southern recipes.” You’re in the right place. Now go watch the video.
Shrooms & Grits
Notes
Ingredients
For the shrooms:
- 3 tablespoons olive oil
- 1 teaspoon plus a little extra
- 8 ounces sliced shiitake mushrooms
- 1 small onion minced
- 4 cloves garlic minced
- 2 cups cherry tomatoes
- 4 teaspoons Old Bay seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
- ¼ cup nutritional yeast
- ¼ cup dry white wine
- 2 cans chickpeas drained and rinsed
- 2 tablespoons fresh lemon juice
For the extra corny grits:
- ¼ cup vegan butter or refined coconut oil
- 1½ cups corn kernels canned, fresh, or frozen and thawed
- 4 cups vegetable broth
- 1 cup yellow corn grits
- ¼ cup nutritional yeast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For garnish:
- Chopped fresh parsley
Instructions
Make the shrooms:
- Preheat a large skillet over medium-high heat. Add 2 tablespoons of the oil and a pinch of salt, then the mushrooms, and cook for about 5 minutes until lightly browned. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the same pan. Add the onion and garlic with a pinch of salt and sauté for about 3 minutes until softened. Stir in the cherry tomatoes, Old Bay seasoning, smoked paprika, thyme, the remaining 1 teaspoon salt, and the black pepper. Turn the heat up to high and cook for about 5 more minutes until the tomatoes break down and get saucy. If your tomatoes don’t seem to be getting saucy (in the off season, say) you can add a few splashes of water.
Make the grits:
- Meanwhile, melt the vegan butter in a medium saucepan over medium heat. Add the corn and sauté for 2 to 3 minutes. Add the broth and whisk in the grits, nutritional yeast, salt, and pepper. Cook, stirring often, until thickened, about 8 minutes.
Finish the shrooms:
- Pour the wine into the mushroom pan to deglaze, stirring and scraping up any browned bits. Add the chickpeas, nutritional yeast and add the shiitakes back. Cook for 3 more minutes. Stir in the lemon juice. Taste and adjust seasoning.
Assemble:
- Ladle the grits into bowls. Spoon the mushroom mixture around the edges so the grits are visible in the middle — or don’t be fancy like me, it’s all going to the same place. Garnish with chopped parsley and serve.
