Wednesday, May 12, 2010

Baked Garlic-'Cheese' Grits

These creamy grits are a lightened variation of the southern staple. Serve as a side dish with the vegan protein of your choice.

Bring 4 cups of water and 1/2 tsp. salt to a boil. Gradually stir in 1 cup uncooked grits, stirring constantly with a whisk. Cover, reduce heat and simmer for 8 minutes, but remove the lid to stir at frequent intervals - the grits should be thick by the end.

Stir in 1 cup shredded vegan cheddar (such as Galaxy Foods) and 1 tablespoon vegan butter (such as Earth Balance); stir until the 'cheese' and 'butter' have melted.

In a bowl, make the equivalent of 2 eggs using egg replacer (such as Ener-G). Add 3/4 cup plain soy milk (such as Silk), 2 teaspoons garlic powder, and 1/2 tsp. hot sauce - I like the certified vegan Hot Stuff from the Wizard.

Add the soy milk mixture to the grits, and stir until combined. Pour into an 8-inch square baking dish coated with cooking spray, then bake at 350 degrees for 45 minutes.

Sprinkle an additional 1/2 cup of shredded vegan cheddar over the top and bake an additional 15 minutes. Let stand for 10 minutes before dividing into 8 side servings of 3/4 cup and 170 calories each.

vegan cheddar $3.39

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance