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Recipe Category: Vegan
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Grits Breakfast Casserole Recipe
Ingredients
Makes 6 servings
- 1¾ cups unsweetened soy milk
- 1¾ cups vegetable broth
- salt
- 1 cup quick-cooking grits
- 1/2 cup shredded vegan Cheddar cheese
- 2 tablespoons vegan margarine
- 1 cup cooked and chopped tempeh bacon or vegan sausage
- 1 cup fresh or frozen corn kernels
Method
- Preheat the oven to 375°F
- Lightly oil a 9 x 13-inch baking pan and set aside
- In a large saucepan, combine the soy milk and broth and bring to a boil over high heat
- Add salt to taste (depending on the saltiness of your broth) and stir in the grits
- Reduce the heat to low and cook, stirring occasionally, until the grits are thickened but not stiff
- Turn off the heat and stir in the cheese, margarine, tempeh bacon and corn
- Scrape the mixture into the prepared baking pan
- Spread evenly, smooth the top and bake until slightly puffed and golden brown, about 45 minutes
- Serve immediately
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