vegan

These vegan cheesy grits are super creamy, forming the perfect pillowy base for stewed summer okra and tomatoes. Old Bay seasoning, shallots, and garlic lend plenty of savory flavor to round out this vegetarian and gluten free dish that is ready in just 35 minutes.

This dish is a celebration of the overlap of tomato and okra season! Here in Houston, right as tomatoes are making their way out of season due to the extreme high temperatures, okra is coming into season. I love stewing both of these together with some Old Bay and serving them over a pillowy base of cheesy grits for some savory and summery comfort food. While this recipe is written as vegan, I’ve also tested it with regular cheddar and milk in place of the coconut milk and it’s just as fantastic.

The Origins of Okra

Okra, or what I like to lovingly call Witch Fingers, has a mild, grassy taste that is often underused and unappreciated due to its mucilaginous qualities. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. It is because of them that okra made its way into southern cuisine and more specifically, dishes like gumbo. And, it is because of them that I am now able to share this recipe with you today.

My Trick for Super Creamy Grits

My trick for super creamy grits is a carryover from how I like to cook my polenta. I use a ratio of about 4 parts liquid to 1 part grits. Once I add the grits to the liquid, I whisk constantly just until they thicken up and start to sputter. Then, I put the lid on, drop the heat, and let them cook undisturbed. This ends up trapping the steam inside the pot which yields a super soft and creamy texture. Plus, I don’t have to stand there and constantly whisk the mixture! In this particular recipe, adding the cheese makes the grits even more creamy.

Vegan Cheesy Grits with Stewed Tomatoes and Okra

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• Author: Courtney West
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These vegan cheesy grits are super creamy, forming the perfect pillowy base for stewed summer okra and tomatoes. Old Bay seasoning, shallots, and garlic lend plenty of savory flavor to round out this vegan and gluten free dish that is ready in just 35 minutes. 

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Ingredients

Units USM Scale 1x2x3x

for the grits

• 1 can full fat coconut milk
• 2 cups water
• 1 cup yellow corn grits, or alternately polenta
• salt, to taste
• pepper, to taste
• 1 heaped cup vegan shredded cheddar cheese

for the stewed tomatoes and okra

• 1 tablespoon olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons Old Bay seasoning, divided
• 1 quart okra, stems removed and sliced into thick rounds
• salt, to taste
• pepper, to taste
• 1 quart tomatoes, large dice
• 1/2 cup water
• 1 small lemon, zested

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Instructions

Start with the grits. Add the coconut milk and water to a large pot. Mix initially to combine, then heat the liquids over medium high. Once they come to a boil, add a large pinch of salt along with the grits. Drop the heat down to medium, then continue to whisk the grits until they start to thicken and sputter. Once this happens, drop the heat down to low, cover the pot, and allow them to cook undisturbed for 15 minutes. After 15 minutes, remove the grits from the heat and carefully whisk in the shredded cheese. Once the cheese has melted, taste the grits and season with salt and pepper as needed. 

While the grits are cooking, start the stewed vegetables. Heat a large skillet over medium heat. Once the skillet is hot, add the oil. When the oil comes to temperature, add the shallot and cook for 2-3 minutes or until translucent. Make sure to stir it frequently so they don’t burn. Add the garlic and cook for about 1 minute, then add 1 teaspoon of the Old Bay, the okra, and a small pinch of salt. Stirring regularly, cook this mixture until the okra softens and turns a more vibrant shade of green. This should take 3-5 minutes.

Once the okra softens, add the tomatoes, the water, and the remaining teaspoon of Old Bay seasoning. Stir to combine, then cover the pan. Cook the mixture for 5 minutes covered, then remove the lid, stir the mixture, and cook for an additional 5 minutes. Taste the stewed vegetables and season with additional salt/pepper as needed. Remove the pan from the heat and stir in the lemon zest.

Spoon the cheesy grits into bowls and top with the stewed tomatoes and okra.

Notes

• If you are not vegan, feel free to substitute 1 2/3 cups whole milk for the coconut milk and regular shredded cheddar for the vegan cheddar cheese.
•  Old Bay seasoning provides a bit of a shortcut in this recipe rather than calling for a bunch of different spices. You can use a general Cajun/Creole seasoning in its place if you like, but keep in mind that these mixes often contain salt so it is best to wait until the end of cooking to taste and adjust with more salt and/or pepper.
• Leftover grits can be reheated on the stove over medium-low heat. Add a splash or two of water, broth, or milk to help bring them back to a creamy state. 

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: main