Vegan grits

Step 1

Bring a medium sized pot to a medium heat. Add a drizzle of oil and minced garlic. Saute for a couple of minutes, until fragrant.

Step 2

Add water to the pot along with Better Than Bouillon no chicken base. Stir to dissolve the bouillon. Bring to a simmer.

Step 3

Slowly pour in the corn grits while stirring constantly to prevent clumping. Add a pinch of salt and dash of pepper. Lower the heat, so that the grits don't splatter.

Step 4

Keep stirring frequently for about 6 minutes, until the grits start to thicken, and pull from the edges of the pot when stirred.

Step 5

Once it is fairly thick, add nutritional yeast flakes and non-dairy milk. Stir to evenly incorporate all of the ingredients. Continue cooking uncovered for 4 or 5 minutes longer, stirring frequently, until the grits reach your desired consistency.If they get too thick, add more milk. If they're too runny, keep cooking until it condenses to your preferred thickness.

Step 6

Turn off the heat, and allow the grits to cool for a couple of minutes. It will continue to thicken as it cools.

Step 7

Serve grits in bowls on its own, with a pat of non-dairy butter, or topped with your favorite toppings like BBQ jackfruit or collard greens.