To start, combine 1 cup plain soy milk (such as Silk) and 14 ounces vegetable broth in a saucepan; bring to a boil, then stir in 3/4 cup uncooked grits and 2 teaspoons minced jalapeno; reduce heat, cover, and simmer for 5 minutes.
Add 1/2 cup shredded vegan cheddar and stir until the cheese melts, then transfer to a 9-inch square baking dish coated with cooking spray. Cover and refrigerate for at least 8 hours - the mixture should be set by the end.
Since the original recipe actually called for sharp cheddar, this dish is a great opportunity to use the vegan sharp cheddar from Sheese! You can order it online at veganessentials.com.
To prepare the pepper topping, cut 3 medium-sized bell peppers in half lengthwise and discard the seeds and membranes. Use a mixture of orange and red peppers, for the prettiest color contrast to the yellow grits. Since I had a particularly large red bell pepper, I only ended up using 1 red and 1 orange, instead of 3 peppers total.
Place the peppers, skin-sides up, on a baking sheet lined with aluminum foil, and flatten with the palm of your hand. Broil for 15 minutes, then transfer to a zip-top plastic bag and let stand for 15 minutes. Peel and cut into 1-inch strips.
Combine the peppers with 2 teaspoons olive oil, 1 teaspoon balsamic vinegar, 1/2 tsp. ground coriander, and 1/4 tsp. salt. Note: if you want to make the pepper mixture ahead of time, you can do so as far as a day before. Just microwave for about 30 seconds before serving!
When you're ready to serve, cut the grits into 4 squares. Cut each square into 2 diagonal triangles, so you have 8 triangles total. Heat a large skillet coated with cooking spray over medium-high heat and cook the triangles for 4 minutes on each side.
Serve 2 grit cakes with 1/2 cup of the pepper mixture on each of 4 plates, for 4 servings of 250 calories each.
Cost:
vegetable broth $2.49
jalapeno pepper $0.08
red bell pepper $1.82
orange bell pepper $1.66
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