Vegan Grits, Creamy Beans and Collards
Serves 3
15 mins prep
25 mins cook
40 mins total
These Vegan Grits are perfect for a hardy meal that will fill you up! They're perfect as a side dish or an easy meal.
For the Grits:
For the Beans:
For the Corn:
For the Collards:
For the grits:
Add your polenta, water, stock, and seasoning to a pot. Bring to a boil, then simmer for around 7 minutes or until cooked. You're going to want to stir often to avoid burning. Add water if you wish to have a more loose-like consistency. Add your cheese and stir till melted. Taste test for seasoning.
For the Beans:
Into a medium sized sauce pan add all your ingredients and cook on low heat for around 10-12 minutes. Cook till your beans are nice and soft, stir often to avoid burning.
I suggest doubling this recipe as it's so good, easy and simple to clean up! Add it to pastas, wraps, salads or simply eat on their own!
For the Corn:
Into a cast iron skillet add your corn and let it cook for 3 minutes. You can pop a lid on and add some water to help steam them up. Once softened, add coconut cream, seasoning, cilantro and lime. Bring mixture to a bubble then simmer, while stirring often for around 5 minutes.
For the Collards:
Into a large frying pan add your ingredients and cook with lid on for around 7 minutes. I love them a bit crunchy but still soft enough to chew and gently enough for your digestion.
For platting, just add your grits, then some beans, corn and collards. This combo is so fun, easy and great for anytime of day! I love eating this type of meal after the gym!
Enjoy!
