When I first dreamed up Vegan Seafood & Grits, I wanted to recreate that comforting, savory experience of classic Southern seafood and grits but make it completely plant-based. I love how traditional seafood and grits have this deep, rich flavor, but it felt exciting to take that in a new, vegan direction. So, I thought, “Why not capture that same smoky, umami taste with mushrooms, seaweed, and a few other tricks?” I played around with ingredients and textures until I came up with a recipe that felt like the real thing but was still wholesome and vegan-friendly. Each bite of my Vegan Seafood & Grits is a celebration of familiar flavors with a lighter, plant-based twist.
Crafting the “Seafood” Magic
The “seafood” part of Vegan Seafood & Grits took a bit of experimenting. I knew mushrooms would be my main ingredient for their earthy flavor and meaty texture. To give them a bit of the ocean taste, I added a dash of seaweed and smoked paprika, which brings out that beautiful, smoky depth. Then, I tossed in a bit of lemon juice for brightness and soy sauce for umami, allowing the mushrooms to soak up the flavors as they cooked. Every step made the mushrooms taste more and more like “seafood” – a perfect topping for creamy, dreamy grits.
Perfecting Creamy Vegan Grits
I wanted the grits to be smooth, creamy, and comforting – exactly what you’d expect in Vegan Seafood & Grits. Instead of heavy cream, I used coconut milk, which adds a subtle sweetness that balances with the savory “seafood.” A little nutritional yeast and a splash of vegetable broth bring in that extra layer of flavor without any dairy. I whisked everything together until the grits were fluffy, velvety, and exactly how I imagined. The contrast of the hearty grits with the smoky, tangy mushrooms is what makes this dish so special to me.
Bringing It All Together
When the grits were done and the “seafood” mushrooms were perfectly sautéed, I layered them together, adding a garnish of fresh parsley and a sprinkle of chili flakes for a little heat. The colors, flavors, and textures all came together beautifully in this dish. Sharing my Vegan Seafood & Grits recipe makes me feel proud – it’s a blend of tradition and creativity, a taste of comfort with a fresh, vegan approach. It’s amazing to think how plant-based ingredients can transform a Southern classic and still deliver the same joy!
Table of Contents
Chef’s Notes- Vegan Seafood & Grits
- Cooking the Grits: Use a whisk or wooden spoon to stir the grits continuously as they cook. This helps prevent clumping and creates a smooth texture. Adjust consistency by adding more broth or plant-based milk if they become too thick.
- Flavor Enhancements: Adding nutritional yeast or a pinch of smoked paprika can bring out a deeper, cheesy flavor in the grits, enhancing the savory profile without needing vegan cheese.
- Perfect Sautéed Greens: For the greens, add lemon juice after cooking to retain a fresh, zesty note. Overcooking can make greens bitter, so only sauté until they just wilt.
- Crispy Vegan Shrimp: For a texture boost, lightly coat the vegan shrimp in breadcrumbs or cornstarch before cooking. This adds a nice crispiness and contrasts well with the creamy grits.
- Garnish Like a Pro: Adding fresh parsley, green onions, and chives just before serving boosts flavor and gives a fresh, visually appealing finish. Don’t skip the garnish—these elements bring brightness to the dish!
Vegan Seafood & Grits
Experience the ultimate comfort food with this creamy vegan shrimp and grits recipe! Perfectly cooked, hearty grits topped with savory sautéed greens and crispy plant-based shrimp make for a delightful, nutritious meal. Add a splash of zesty lemon juice, fresh green onions, and a hint of red pepper flakes to elevate the flavors. Whether you’re vegan or simply seeking a wholesome, delicious dish, this recipe promises to satisfy your taste buds and keep your wallet happy. Dive into this flavorful, easy-to-make meal that’s sure to become a family favorite!
4
servings5
minutes30
minutes450
kcal35
minutesKeep the screen of your device on
Ingredients
- Creamy Grits
2 cups vegetable broth
2 cups unsweetened plant-based milk (such as almond or soy milk)
1 cup coarsely ground white cornmeal
2 tablespoons plant-based butter (e.g., Earth Balance)
1 cup dairy-free cheddar-style cheese optional
Sea salt to taste
Freshly cracked black pepper to taste
- Plant-Based Shrimp
1 package vegan shrimp (brand optional), prepared as per package instructions
- Sautéed Greens
1 tablespoon olive oil or additional plant-based butter
2 cloves garlic finely minced
½ medium yellow onion diced
2 cups chopped kale, collard greens, or baby spinach
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
Pinch freshly ground black pepper
- Garnish
Fresh parsley
sliced green onions
chopped chives
- Alternative Ingredients:
Plant-based butter: Substitute with olive oil or coconut oil.
Vegan cheddar cheese: Use nutritional yeast or omit for a dairy-free option.
Vegan shrimp: Replace with tofu or tempeh for a different texture.
Vegetable broth: Substitute with water plus additional seasoning if needed.
Kale: Use Swiss chard or broccoli rabe instead.
Directions
- Preparing Vegan Shrimp – If using store-bought shrimp, cook according to package instructions. Alternatively, prepare homemade vegan shrimp by following your favorite recipe. This step typically takes 10 minutes.
- Cooking Grits – In a medium saucepan, bring the vegetable broth and plant-based milk to a boil over medium-high heat. Stir in the coarsely ground cornmeal, reduce heat to low, and simmer for 15 minutes, stirring occasionally until thickened.
- Enhancing Grits – Once the grits have reached the desired consistency, stir in the plant-based butter and vegan cheese if using. Season with sea salt and freshly ground black pepper to taste.
- Sautéing Greens – While the grits are cooking, heat olive oil or plant-based butter in a skillet over medium heat. Add minced garlic and diced onion, sautéing until fragrant and translucent, about 3 minutes.
- Adding Greens and Seasonings – Incorporate the chopped kale, collard greens, or spinach into the skillet. Sprinkle with red pepper flakes, drizzle lemon juice, and season with sea salt and a pinch of black pepper. Sauté until greens are tender and wilted, approximately 3 minutes.
- Assembling the Dish – Serve the creamy grits in bowls, topped with the sautéed greens and prepared vegan shrimp. Garnish with fresh parsley, sliced green onions, and chopped chives. For an extra zing, add a squeeze of lemon juice and additional red pepper flakes if desired.
Equipment
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
Notes
- For perfectly creamy grits, stir continuously to prevent lumps and sticking. Adjust the thickness by adding more liquid if necessary. Serve alongside a fresh green salad or roasted vegetables for a complete meal. For added flavor, consider incorporating smoked paprika or nutritional yeast into the grits. Experiment with different greens like Swiss chard or arugula to vary the dish. To enhance the shrimp’s texture, lightly bread the vegan shrimp before sautéing.
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 300mg
- Iron: 4mg
FAQ- Vegan Seafood & Grits
Can I use a different type of grain instead of cornmeal?
Yes, while white grits are traditional, you can use polenta or coarse-ground cornmeal if grits are unavailable. Cooking times may vary slightly.
What’s a good substitute if I can’t find vegan shrimp?
Tofu, tempeh, or even sautéed mushrooms can work as alternatives. To mimic shrimp texture, cube and marinate tofu in a bit of lemon juice and seaweed flakes before cooking.
How can I make the grits even creamier without adding more butter or cheese?
Use a bit more plant-based milk or add a tablespoon of cashew cream for extra creaminess without additional fat. Stir well to integrate.
Can I prepare the grits ahead of time?
Yes, grits can be made up to a day in advance. When reheating, add a splash of plant-based milk or broth to restore their creamy texture.
Is it okay to use frozen greens?
Absolutely! Thaw and squeeze out excess moisture from frozen greens before sautéing to prevent them from watering down the dish.
