Vegan Creamy Southern Roasted Vegetables
Cajun spiced roasted veggies served over buttery chive grits topped with a creamy southern sauce.
Servings: 4
Calories: 617kcal
Ingredients
Cajun Roasted Veggies
- 1 Pound(16oz.) Mushrooms, chopped(I used shiitake and baby bellas)
- 1 Pint Grape tomatoes
- 1 Ear of Corn, cut into 4
- 12 Ounces Fresh green beans or haricot vert, trimmed
- 3 Tablespoons Olive oil
- 1 Tablespoon Cajun seasoning
- Salt and pepper to taste
Buttery Chive Grits
- 2 Cups Water
- 2 Cups Non-dairy milk, unsweetened(I used Oat milk)
- 1 Teaspoon Salt
- 1 Cup Grits, quick cooking*
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 1/4 Cup Fresh chives, chopped
Creamy Southern Sauce
- 1 Tablespoon Vegan butter
- 4 Cloves Garlic, chopped
- 1 Tablespoon Fresh thyme, just the leaves
- 1/2 Cup White wine
- 1 Cup Coconut cream or full fat coconut milk
- 1/2 Cup Vegetable broth
- 4 Ounces Vegan cream cheese, I used Kite Hill
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Start the vegetables first. Preheat the oven to 400 degrees(F).
- 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.
- Toss to coat all the vegetables in the oil and seasonings. Roast for 25-30 minutes or until the veggies are brown and tender.
- Now start the buttery chive grits. In a medium sized sauce pan, add the water, non-dairy milk and salt. Stir to combine. Then heat on medium high.
- 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.
- Cover and simmer for 10-15 minutes or until the grits are nice and thick. Turn off the heat, stir in the butter and chives and leave covered until ready to serve.
- While the veggies and grits are cooking, make the sauce.
- Heat the vegan butter in a large non-stick skillet on medium. Add the garlic and sauté for 1-2 minutes.
- 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. 3-4 minutes.
- 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.
- Season with a pinch of salt and pepper. Taste and adjust seasonings. Turn off the heat. Leave on the stove to keep warm.
- Once the veggies are done, remove them from the oven and sprinkle with a few pinches of salt and pepper.
- 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.
Notes
*I like to use fine yellow corn meal instead of white for my grits. I do recommend quick cooking.
Nutrition
Calories: 617kcal | Carbohydrates: 54g | Protein: 12g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Sodium: 1040mg | Potassium: 787mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3617IU | Vitamin C: 40mg | Calcium: 255mg | Iron: 4mg