Mushrooms
Grape tomatoes
Corn
Fresh green beans
Olive oil
Cajun seasoning
Salt and pepper
Water
Non-dairy milk
Grits
Vegan butter
Fresh chives
Garlic
Fresh thyme,
White wine
Vegetable broth
Vegan cream cheese
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Preheat the oven. Put the mushrooms, tomatoes, corn and green beans onto a sheet pan. Drizzle the veggies with the olive oil and sprinkle with the Cajun seasoning.
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Toss to coat all the vegetables in the oil and seasonings. Roast for 25-30 minutes or until the veggies are brown and tender.
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Now start the buttery chive grits. In a sauce pan, add the water, non-dairy milk and salt. Stir to combine. Then heat on medium high.
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Bring to a simmer, reduce heat to low so it is at a small bubble. Very, very slowly add the grits, whisking the entire time so you don't get lumps.
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Cover and simmer until the grits are nice and thick. Turn off the heat, stir in the butter and chives and leave covered until ready to serve.
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Add the thyme and the wine to the skillet and let it simmer, reducing heat as needed until most of the wine has cooked down.
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Now add the coconut cream, broth, vegan cream cheese and Cajun seasoning. Whisk to combine, and continue to whisk until the cream cheese has completely dissolved.
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Season with a pinch of salt and pepper. Taste and adjust seasonings. Turn off the heat. Leave on the stove to keep warm.
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Once the veggies are done, remove them from the oven and sprinkle with a few pinches of salt and pepper.
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Serve a bowl with grits in the bottom, veggies on top and drizzle all of it with the sauce you made. Add extra herbs if desired.