These Vegan Green Grits are inspired by the wonderfully vegan-friendly Sevananda Natural Foods Market Co-op in Atlanta, where they dub their spirulina hued grits ‘Martian Cheeze Grits’. With just a dash of spirulina you can give your grits a pleasant earthiness and a unique color. Spirulina can be nutritious and, in moderation, delicious. Get a bit heavy handed with the spirulina though and it can easily overpower a dish. At Sevananda we love pairing their green grits with freshly prepared biscuits and ‘soysage’. At home we often enjoy these Vegan Green Grits with home-fries, mushrooms, greens or any variety of vegan breakfast proteins.
Our Vegan Green Grits recipe is incredibly simple and satisfying. The resulting grits are thick and creamy; with a distinctly rich, savory and earthy flavor. For the best results, grits should be cooked on low and stirred regularly to avoid sticking or clumping. We love the heartiness, simplicity and versatility of this dish as a base for any variety of foods – day or night.
Spirulina powder provides an intense earthiness and dark, rich color. Use sparingly.
Yellow or white grits can be used for this recipe. The difference between the two is subtle.
Vegan Green Grits
- 1 cup water
- 1 cup broth (Edward & Sons Not-Chick’n)
- 11g (1 tbsp) vegan butter (Earth Balance Olive Oil)
- 80g (½ cup) yellow or white corn grits (Bob’s Red Mill)
- ⅛ tsp white pepper
- ⅛ tsp garlic powder
- ¼ tsp salt
- ¼ tsp spirulina powder (Sari Foods)
- 25g (¼ cup) nutritional yeast