I first published this recipe almost a year ago, but there’s always been some elements about it that I felt weren’t quite right. Today, I revisited it, and improved it a lot. Blended silken tofu helps create creamy grits that are out of this world. All-in-all, this recipe is much better than the original, and still pairs very nicely with the slow cooker recipe, Smokey Medjool Date BBQ Jackfruit or your favorite bbq. Enjoy!
Vegan Grits and Greens Casserole
2 Tbsp olive oil
1 small onion, diced
4 garlic cloves, coarsely chopped
1 tsp smoked paprika
½-1 tsp crushed red pepper flakes
½ cup cherry tomatoes, chopped
1 Tbsp lemon juice
1 cup broth (fake chicken or vegetable)
2 bunches of collard greens, stems removed and torn into pieces
12 ounce package of silken extra firm tofu
2 garlic cloves, coarsely chopped
2 Tbsp vegan butter
2 cups broth (fake chicken or vegetable)
2 cups water
1 ½ cups coarse yellow corn grits
½ tsp dijon mustard
¼-½ cup nutritional yeast
1 tsp lemon juice
1 cup non-dairy shredded cheese, optional
1. In a large pot or dutch oven, add olive oil, onions, and a dash of salt. Sauté onions over medium-low heat for 7 minutes or until they turn golden. Add the garlic, smoked paprika, and crushed red pepper flakes, and sauté for another 3 minutes–tossing around in the pot.
2. Stir in tomatoes and lemon juice, and allow lemon juice to evaporate away. Pour in broth and water, and add the collards. Simmer with the lid on over low heat for 30-40 minutes, or until the collards are soft and flavorful.
3. Add silken tofu to a blender or food processor and blend until very, very smooth. Set aside.
4. Preheat the oven to 325 F. Then, add vegan butter and garlic to a large, heavy pot or dutch oven. Over low heat, sauté the garlic for ~2 minutes. This will allow the garlic to infuse the melted butter with flavor. Be careful not to brown or crisp the garlic. Add the broth and water and bring to a boil.
5. Add blended silken tofu and corn grits to the pot. Constantly stir for 5-7 minutes over low heat. Remove from heat, and stir in dijon, nutritional yeast, and lemon juice. Taste, and adjust seasonings, if needed.
6. Drain the collards. In a 8 X 11 pan, layer ½ the corn grits, then, all of the drained collards. Add the other ½ of the corn grits over the collards. If using vegan cheese, top with shredded cheese. Cover tightly with aluminum foil, and bake at 325 F for 10 minutes. Remove from the oven, and serve immediately.