If you like fast, fresh, and fantastic meals, these vegan grits with mushrooms and collard greens are for you. When cooking feels like a chore, I grab prewashed greens, pre-sliced mushrooms, and quick-cook grits for a 15-minute vegan meal that practically makes itself.
I grew up in Miami, Florida—technically the South, but generally not a hub for classic Southern cuisine. So, grits and collard greens? Totally foreign to me as a kid. It wasn’t until college that my husband and I fell in love with cheesy grits and collard greens—a quick, budget-friendly staple we made on repeat for breakfast, lunch, or dinner and pair with a vegan salad.
If you enjoy mushrooms in recipes like Open-Face Mushroom Sandwich or Easy Walnut Taco Meat, you'll enjoy this recipe.
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Why I Love This Recipe
- Easy to Clean Up
- Savory and Delicious
- Creamy
- Satisfying and Filling
- Versatile
- Gluten-Free
Ingredients
Here is an image with the lineup of ingredients and some notes below. See the recipe card for quantities.
- Grits: I use quick-cook grits because this is a put-together fast meal, so I sacrifice a little of the texture that comes with stone-ground grits, but not much. This is still a super creamy and delicious grit dish.
- Steer clear of instant grits and go for the quick-cooking kind instead. Quick-cooking grits are pre-cooked enough to save time without turning your meal into mush. Instant grits, however, are ready in a jiffy, sure, but at the cost of texture and, I think, taste.
- Butter: Omitting vegan butter from the grits will make a noticeable difference in flavor and texture. Vegan butter contributes a rich, creamy depth that enhances the overall mouthfeel of the dish, making it more luxurious and satisfying. I notice a big difference, but If you're thinking of cutting it out to save on the indulgence, try halving the amount instead.
- Toss in some vegan shredded cheddar if nutritional yeast makes you say "nope" instead of "yum." People either love it, or you're convinced it tastes like feet.
Variations
- Try different greens based on what’s available or your preference. Kale, spinach, mustard greens, and Swiss chard are all excellent choices. I love purchasing the power greens that include a variety, are already prewashed, and no chopping is required.
- Add cooked black-eyed peas or chickpeas to the skillet for extra protein and a robust meal.
- Garnish with toasted pinenuts, walnuts, or pecans for added texture and a nutty finish.
- Mix roasted butternut squash or sweet potatoes with the greens for a sweet and savory combo.
- Consider using stone-ground grits if you have the time for the creamiest grits. They take longer to cook but yield a better texture and flavor. Adjust cooking time and liquid according to package directions to make 4 servings.
How to Make Vegan Grits With Savory Mushrooms and Collard Greens
Feast your eyes on these photos for a speedy meal preparation preview. Of course, the recipe card is below, but why not enjoy the visual tour first?
Step 1: In a medium saucepan, cook the grits on medium-high heat by bringing the water, milk, butter, nutritional yeast, salt, and garlic powder to a soft boil. Then, gradually add in the grits. Stir until thickened for about 4 minutes and remove from stove.
Step 2: While grits are cooking, heat olive oil or vegan butter in a large skillet over medium heat. Sauté sliced mushrooms until golden and juicy, about 8-10 minutes. Add garlic and sauté for another minute.
Step 3: Add collard greens to the skillet; cook until wilted, 5-7 minutes. Season with soy sauce, smoked paprika, salt, and pepper. Adjust to taste.
Step 4: Serve creamy grits in bowls, topped with the mushroom and collard greens mixture. Mix gently, then add a squeeze of lemon juice, more red pepper flakes, and a drizzle of olive oil.
Top Tips
- For the best flavor and texture, mix mushrooms like shiitake, cremini, and portobello—each adds its own depth.
- Avoid overcrowding the pan, and cook in batches to let them caramelize instead of steaming.
- Save time by using prewashed or frozen collard greens, presliced mushrooms, and quick grits to cut down prep work. While I’m all for shortcuts, I never skip fresh garlic—it’s worth the extra minute to chop and adds unbeatable flavor. And if you’ve got five extra minutes, go for fresh collard greens—washing and de-stemming them is faster than you think!
Serving Suggestions
To round out this comforting dish with a full-on feast, add some tempeh bacon, Roasted Chickpeas, or Smoked Tofu. Here are some other ideas.
- Serve with a warm, crusty bread or homemade Vegan Cornbread.
- A light, crisp salad with a zesty dressing like Classic French Salad Dressing can add a refreshing contrast to the creamy, earthy flavors of the grits.
- Vegan sausages can add a spicy or smoky note that pairs well with creamy grits and savory vegetables for an extra hearty meal.
- Creamy avocado or a dollop of easy guacamole can add a rich, buttery texture.
Storage
- If possible, store the grits, mushrooms, and collard greens mixture separately to maintain their individual textures. Once packed, refrigerate the dish - grits will stay fresh for about 2 days, while the mushrooms and greens should last up to 4 days.
- When reheating, add a bit of water or plant-based milk to the grits to restore their creamy consistency, and warm the mushrooms and greens separately before combining them for serving. This will help keep everything tasting fresh.
Recipe FAQS
Yes, but quick-cooking grits are your tastier bet. Save instant grits for your emergency apocalypse stash.
No worries! Adding more water or vegetable broth can turn that paste into creamy grits.
You can prep ahead, but remember, grits thicken when cooled. Just reheat gently, adding a bit of liquid if necessary, and they'll fall back in line.
More Vegan Mushroom Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Grits With Savory Mushrooms and Collard Greens. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Grits With Savory Mushrooms and Collard Greens
Ingredients
Grits
- 2 cups water or veggie broth
- 2 cups plant-based milk soy, almond, or oat
- 4 tablespoons vegan butter
- ¼ cup nutritional yeast or a cup of vegan shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup quick-cook grits not instant
Collard Greens and Mushrooms
- 1 -2 tablespoons olive oil or vegan butter
- 1 pound 4 cups mushrooms sliced (any kind or mix you like)
- 5 cloves garlic minced
- 1 - 16 ounce bag of frozen collard greens stems removed and leaves chopped; sub with 2 large bunches of fresg collard greens
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- juice of 1 lemon optional
- chives for garnish optional
Instructions
- Cook the Grits: In a medium saucepan, bring the water, milk, butter, nutritional yeast, salt, and garlic powder to a boil.
- Add the Grits: Gradually whisk in the grits, reduce the heat to low, and cover. Cook, stirring occasionally, until the grits are thick and creamy. If using instant grits it only takes about 4 minutes. If using regular coarse grits, follow package directions.
- Sauté the Veggies: Heat olive oil or vegan butter in a large skillet over medium heat while the grits cook. Add the sliced mushrooms, sautéing until they are golden and have released their juices, about 8-10 minutes. Add the garlic and saute for one more minute.
- Add the Greens: To the skillet with the garlic and mushrooms, stir in the chopped collard greens. Cook until the greens are no longer frozen or wilted and tender if using fresh - about 5-7 minutes. Season with paprika, red pepper flakes, salt, and pepper. Cook for another several minutes until everything is well combined and the liquid has mostly evaporated. Adjust the seasoning to your liking
- Serve: Spoon the creamy grits into bowls and top with the savory mushroom and collard greens mixture. You can gently stir to let all the flavors marry together. Sprinkle fresh chives, squeeze the fresh lemon juice over the top, and drizzle with extra olive oil.
Thomas says
Unbelievably hearty - loved it!
Regi Pearce says
Thanks, Thomas! Glad you loved it.