Chipotle Cheese Grits with tempeh, onions, bell pepper, and mushrooms. A rich savory meal great for dinner or breakfast. We used non-dairy cheddar for our grits but this can be made non-vegan as well.

Ingredients

Chipotle Cheese Grits

• 1 cup grits
• 3 cups water
• 1/4 cup non-dairy cheddar
• 1-2 canned chipotles, chopped + 2 tsp chipotle can juice
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1 small bell pepper, diced
• 1/2 cup mushrooms, sliced
• Salt and black pepper to taste
• 1 tsp paprika
• 1/2 tsp chili powder
• Oil for cooking

Directions

1. Begin by preparing your vegetables and tempeh
2. In a medium pot, add the water and a dash of salt and bring to a boil.
3. Once boiling, add the grits and season with another dash of salt, pepper, and chili powder. Add the juice of the chipotle pepper and stir together.
4. Set heat to low and cover grits with a lid. Stir occasionally every 5-7 minutes. Add in the cheese towards the end.
5. Set a skillet to medium heat. Once hot, add enough oil to lightly coat the pan and toss in the tempeh. Cook for 5-7 minutes with a dash of salt paprika, black pepper, and chili powder.
6. Then add in the onion, carrot, mushroom, and bell pepper.
7. Cook together for another 5-7 minutes, then add in the chipotle pepper. Cook until the vegetables are tender.
8. Once the vegetables and grits are done, serve together.
9. If desired, serve with chopped scallions or top with nutritional yeast.

Nutrition Information

Nutrition Disclaimer

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