Southern Sunday Supper: Vegan Cheesy Grits with Andouille Mushrooms and Tofu

Before adopting a vegan lifestyle, you couldn’t shove grits down my throat for anything. No way. Then, my husband and I were out to eat, enjoying a five course meal, including an amuse bouche of vegan cheesy grits with truffles. It was amazingly good, so my husband decided to try out his own grits recipe that’s both vegan and gluten-free. I give it two thumbs up.

Ingredients

canola oil

2 tablespoons vegan butter

2 pound mushrooms, sliced

¼ cup garlic powder

2 tablespoons minced onion

3 tablespoons kosher salt

1 teaspoon black pepper

½ teaspoon dried thyme

1 tablespoon paprika

¼ teaspoon dried sage

2 tablespoons liquid smoke

1 package tofu, drained and pressed

6 tablespoons vegan butter

6 tablespoons brown rice flour

1 large sweet onion, chopped

2 large green pepper, chopped

1 cup celery, chopped

cayenne pepper

3 cups no-chicken stock

¼ cup soy cream

¼ cup green onions, chopped

grits

rice milk

vegan butter

1 package shredded Daiya cheddar cheese

Directions for the Andouille Mushroom Mixture:

1. Cut the tofu into bite sized pieces. Fry in canola oil until firm and golden brown.

2. At the same time, in a large stockpot, melt the 2 tablespoons of the butter on medium heat. Add the mushrooms and cook until browned.

3. In a large mixing bowl, whisk together the garlic powder, minced onion, kosher salt, black pepper, thyme, paprika, sage, and liquid smoke. Toss the tofu and mushrooms in the rub until well coated.  Some of the rub may not stick to the mushrooms and tofu.

4. In the large stockpot you cooked the mushrooms with, add the remaining butter and melt over medium heat. Add the flour to make a roux. Brown the roux over medium heat, whisking consistently until the color resembles peanut butter.

5. Add the chopped onion, green pepper and celery and cook until the vegetables are tender.

6. Season with cayenne.

7. Add the mushrooms and tofu along with any remaining rub and cook for an additional 8 to 10 minutes.

8. Stir in the no-chicken stock and the soy cream. Bring the liquid to a simmer and cook for 10 minutes, until the mixture coats the back of a spoon.

9. Remove from heat and add the green onions.

Directions for the grits:

1. Cook the grits according to their package directions, substituting the rice milk and butter for water.

2. With about 30 seconds left on cooking, add the Daiya and melt into the grits.

To serve:

Spoon the grits in the center of a bowl or plate, and smother with the Andouille Mushroom mixture. Bon appetit!