Vegan BBQ Chopped Mushrooms and Jalapeno Grits
Roasted BBQ mushrooms over sweet and spicy grits.
Servings: 4
Calories: 387kcal
Ingredients
BBQ Chopped Mushrooms
- 1 Tablespoon Olive oil
- 20 Ounces Mushrooms, chopped
- A Few Pinches Salt and Pepper
- 1/2 Cup BBQ sauce, homemade or store bought
Jalapeno Grits
- 2 Cups Water
- 1 1/4 Cup Non-dairy milk, I used soy milk
- 1 Teaspoon Salt
- 1 Tablespoon Organic cane sugar
- 1 Cup Grits
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/3 Cup Pickled jalapenos, chopped
Instructions
- Preheat the oven to 400 degrees(F).
- Rough chop the mushrooms and put them on a sheet pan.
- Drizzle the mushrooms with the olive oil, and sprinkle with a few pinches of salt and pepper. Toss to coat the mushrooms in the oil and salt and pepper.
- Roast the mushrooms at 400 degrees for 10-15 minutes or until they are super brown.
- While the mushrooms are roasting, make the grits.
- In a medium sized sauce pan, whisk together the water, non-dairy milk, salt and sugar. Heat on medium and bring to a simmer.
- Reduce heat to low and very, very slowly whisk in the grits. The slower the better, whisking the whole time. Making sure there are no lumps.
- Put a cover on the grits and simmer on low for 10-15 minutes, whisking every few minutes until the grits are super thick.
- Remove the grits from the heat, stir in the vegan butter and jalapenos.
- Once the mushrooms are done, toss them in the BBQ sauce.
- Then serve a bowl with grits and mushrooms on top!
Nutrition
Calories: 387kcal | Carbohydrates: 61g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Sodium: 800mg | Potassium: 693mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1185IU | Vitamin C: 6.7mg | Calcium: 124mg | Iron: 1.8mg