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Total Time 10 minutes
Servings 2 people
Author Taiwo Kafilat


For the grits

  • 1/2 cup old-fashioned grits
  • 1/2 cup plain, unsweetened almond milk
  • 1/2 cup water
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan butter optional

For the vegetables

  • 1 cup spinach chopped and sliced
  • 1/2 cup mushrooms chopped
  • 1/2 cup red bell peppers diced
  • 1/2 medium onion chopped
  • 1 tsp Tony Chacere's Creole seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp white or black pepper


  1. Heat a tablespoon of olive oil in a skillet on medium-low heat. Add chopped mushrooms, onions, bell peppers, and spinach. Season vegetables with Tony Chachere's creole seasoning, smoked, garlic and onion powder. Vegetables are done when the spinach is wilted and onions are translucent, about 5-7 minutes. Season to taste. Turn off heat and set aside.

  2. Slowly stir grits with nutritional yeast, smoked paprika, and salt to a brisk boil. Then reduce heat to medium-low. Whisky occasionally to avoid any lumps. Cook grits for 5-7 minutes until they have thickened. Stir in vegan butter if desired.

  3. Assemble your grits by spooning cooked grits into a bowl, then topping the grits with your vegetables and sliced avocado. Serve hot and enjoy!