PROTEIN & VEGGIES
Vegan Cheese Grits
Protein-Packed Carbomania
This is a rich and satisfying dish perfect for those who want a hearty, protein-filled, and completely plant-based meal. Start by gathering a variety of root vegetables: russet potato, sweet potato, cassava (yucca root), a parsnip, a carrot, a couple of golden beets, and a white turnip. These roots bring a deep, earthy flavor and plenty of nutrients to the table. Prepare them all in the same way — trim the ends, peel off the skins, and toss them in avocado oil with a sprinkle of salt and pepper for seasoning. Bake them at 400°F for one hour, allowing the vegetables to develop a slightly caramelized crust while becoming soft and tender inside. Once cooled, cut the roasted vegetables into manageable pieces for blending.
Now comes the transformation into “grits.” Add the roasted veggies to a blender along with half a liter of plant-based milk, such as almond milk. Adjust the amount of milk according to the consistency you prefer — whether thicker like traditional grits or smoother and creamier (or add a LOT of plant milk and get a puree soup I guess : )
Next, toss in a package of silken tofu (400 grams) to boost the protein content. Silken tofu not only thickens the mixture but also adds a rich, velvety texture, replicating the creaminess of cheesy grits. Nutritional yeast is essential here — it provides a cheesy, umami flavor that ties the dish together, making it an indulgent and flavorful experience.
The combination of the golden beets and sweet potato gives this dish its classic yellow color, evoking the comforting appearance of cheese grits. The cassava, with its naturally gritty texture, adds the perfect grainy bite that mimics the coarse, satisfying feel of traditional grits. Altogether, these elements create a delicious, vegan-friendly substitute for cheese grits that is as nourishing as it is delicious. This dish is ideal for anyone looking to enjoy the creamy, cheesy flavor of grits without compromising on a plant-based lifestyle.
