Vegan Grits With Savory Mushrooms and Collard Greens

Name: Vegan Grits With Savory Mushrooms and Collard Greens
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups of water or veggie broth; 2 cups of plant-based milk; 4 tablespoons of vegan butter; 1/4 cup nutritional yeast (or a cup of vegan shredded cheddar cheese); 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1 cup quick-cook grits (not instant); 1 -2 tablespoons olive oil or vegan butter; 1 pound or 4 cups mushrooms, sliced (any kind or mix you like); 5 cloves garlic, minced; 1 - 16 ounce bag of frozen collard greens or 2 large bunches of collard greens, stems removed and leaves chopped; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1 teaspoon maple syrup; 1/2 teaspoon salt; 1/4 teaspoon pepper; optional: juice of 1 lemon; optional: chives for garnish

Jump to Recipe·Print Recipe· 5 from 1 review

If you like fast, fresh, and fantastic meals, this simple savory vegan grits with mushrooms and collard greens are for you.

bowl of Vegan Grits With Savory Mushrooms and Collard Greens; side view. Another plate is directly behind it with a hand placing a napkin down.

I grew up in Miami, Florida, which, while technically in the South, doesn't really play by the usual Southern rules, especially in terms of vibes and traditional Southern cuisine.

So, grits and collard greens? Never met them as a kid. However, when college life began, my husband and I discovered our shared love for collard greens and cheesy grits. It was delicious, quick, and pretty budget-friendly, making it a weekly staple during our college years.

These days, on a weeknight when the thought of prepping veggies feels like climbing Mount Everest in flip-flops, I grab prewashed greens, a box of pre-sliced mushrooms, and a canister of quick-cook grits, and boom, a vegan dinner is practically throwing itself together.

This is my current fast favorite dinner or lunch that I can make in about 15 minutes, and all you need is a pot and a pan.

Jump to:

Why You'll Love This Recipe
How to Make This a 15-Minute Meal
Ingredients
Note on Grits
Notes on Collard Greens and Mushrooms Mixture
How to Make Vegan Grits With Savory Mushrooms and Collard Greens
What Works Well
What Doesn't Work Well
Variations
What To Serve With These Grits
Storage
Frequently Asked Questions
More Delicious Recipes
Recipe
Craving More Nuts & Twigs?
Reviews

Why You'll Love This Recipe

Easy to Clean Up
Savory and Delicious
Creamy
Satisfying and Filling
Versatile
Gluten-Free

How to Make This a 15-Minute Meal

To make this meal a 15-minute recipe, buy prewashed or frozen collard greens, presliced mushrooms, and quick grits. This will easily reduce your prep time so you can focus on cooking time.

You'd think I'd jump on the pre-chopped garlic train for a speedy meal, right? No way. If you've read my posts before, I'm rarely willing to compromise. Nothing beats fresh garlic to me, especially in these collard greens. Chopping garlic is quicker than finding the edge of a tape roll and takes less than a minute. So instead of a 15-minute meal, it's 16. Consider it a minute of chopping meditation.

Got a spare five minutes? Treat yourself and snag some fresh collard greens. You can de-stem and wash them yourself in no time flat—just five minutes!

Ingredients

Here is an image with the lineup of ingredients and some notes below. See the recipe card for quantities.

Note on 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.

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.

side angel view of vegan grits in a bowl.

Notes on Collard Greens and Mushrooms Mixture

The maple syrup is optional but offers a hint of sweetness that contrasts the savory greens well.

I chop pretty quickly, so I often buy a couple of bundles of collard greens and destem them all in about 5 minutes. So if you have the time and like to chop, buy them fresh.

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?

top view of making grits in a pot with a wooden spoon stirring.

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.

top view of sauteeing mushrooms and garlic in a pan. A wooden spoon is stirring.

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.

top view of wooden spoon sauteeing collard greens with mushrooms.

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.

side view of a wooden spoon placing the collard greens mixture on top of grits.

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.

What Works Well

Mixing different types of mushrooms (like shiitake, cremini, and portobello) to add depth and a variety of textures to your dish. Each type brings its own unique flavor.

Not crowding the mushrooms in the pan too much. Give them room in the pan to get that golden tan rather than steaming up like a sauna session. Make them in two batches if necessary.

Nutritional yeast works well for a cheesy"ish" flavor. It doesn't taste exactly like cheese, but it has a cheesy vibe with a nutty twist. But if it turns out you're not on the yeast bandwagon, vegan cheddar cheese shreds are ready to jump in like the reliable understudy. Add about 1 cup of any vegan cheddar shreds.

What Doesn't Work Well

Skipping the butter for a less indulgent meal is a hard pass for me. It leaves the grits lacking that satisfying richness and results in a texture that's just... "meh."

Grits can go from creamy to thick fast. So enjoy them shortly after cooking. If they thicken upon sitting, stir in about ½ cup of water and reheat on the stove to restore consistency.

top view of Vegan Grits With Savory Mushrooms and Collard Greens on a plate.

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.

What To Serve With These Grits

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.

Crusty Bread or Cornbread: Serve with a warm, crusty bread or homemade vegan cornbread.
Roasted Vegetables: Think sweet potatoes, Brussels sprouts, or carrots, roasted until caramelized and tender, offering a sweet and savory balance to the grits.
Fresh Salad: 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.
Grilled Asparagus or Zucchini: Grilled veggies bring a smoky element to the table that complements the savory mushrooms and greens beautifully.
Vegan Sausages: Vegan sausages can add a spicy or smoky note that pairs well with creamy grits and savory vegetables for an extra hearty meal.
Avocado Slices: Creamy avocado or a dollop of guacamole can add a rich, buttery texture.

close up side view of Vegan Grits With Savory Mushrooms and Collard Greens on a plate. Hand in the background is putting down a spoon.

Storage

To store Vegan Grits with Savory Mushrooms and Collard Greens, allow the dish to cool completely before transferring it to airtight containers.

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 and delicious.

Frequently Asked Questions

Can I use instant grits if I'm in a super hurry?

Yes, but quick-cooking grits are your tastier bet. Save instant grits for your emergency apocalypse stash.

What if I accidentally turn my grits into a thick paste?

No worries! Adding more water or vegetable broth can turn that paste into creamy grits.

Can I make this dish ahead of time?

You can definitely prep ahead, but remember, grits have a tendency to thicken up when cooled. Just reheat gently, adding a bit of liquid if necessary, and they'll fall back in line.

What's the best way to reheat leftovers, assuming I have any?

I zap them in the microwave or give them a quick whirl on the stove, tossing in a dash of water or veggie broth to loosen them up if they feel a tad too thick.

More Delicious Recipes

What did you think?

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.