Vegan Grits With Savory Mushrooms and Collard Greens

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.

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.
• For a cheesy flavor, try nutritional yeast for a nutty twist, or go with 1 cup of vegan cheddar shreds for a more traditional option.
• Don’t skip the butter—it adds richness and keeps the grits from tasting bland.
• And since grits thicken quickly, stir in ½ cup of water and reheat to bring back their creamy consistency if needed.
• 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. 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.

• 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 easy guacamole can add a rich, buttery texture.

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.

Recipe FAQS

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