Shrooms & Grits
Fast and easy vegan play on shrimp and grits, with chickpeas and shiitake mushrooms in a smoky Old Bay and cherry tomato sauce, served over creamy buttery corn grits.
Notes
You can purchase the shiitakes pre-sliced, which is a great convenience of this recipe. But if you buy them whole, just prep while the skillet is preheating and waste no time.
Ingredients
For the shrooms:
- 3 tablespoons olive oil
- 1 teaspoon plus a little extra salt
- 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.
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