This Cheesy Grits and Tempeh Bowl is the perfect dish for this cooler weather. This recipe is 100% plant based so don’t let the “cheesy” part fool you! The cheesy flavor comes from nooch, nutritional yeast. When I was introduced to grits in high school, I had them savory and loaded with, actual, cheese. Later in life, I discovered you can make grits sweet as well. Although sweet grits are good, I still prefer them savory. However I may be bias because I don’t have a big sweet tooth!
Yes, Tempeh is soy. But it is fermented and gluten-free, therefore, it is easy to digest! When I was first introduced to tempeh, almost 5 years ago, I wasn’t sure how to feel about it. It looked strange and I wasn’t sure what it was going to taste like. As I started experimenting more with tempeh, I grew to love it and have it at least once a week. Please note that if you do not like tempeh, that’s okay! You can easily replace the tempeh for sliced mushrooms! Stay warm and enjoy!
1 serving (see note below on how to get 4 servings)
- ¼ block of tempeh, sliced thin (widthwise)
- 1 tbsp tamari
- ¼ tsp smoked paprika
- 1 handful spinach, roughly chopped
- 2-4 tbsp water
- 1 small garlic clove
- 2 tbsp diced onion
- ½ cup veggie broth
- ½ cup mylk
- 1-2 tbsp nutritional yeast
- ¼ cup grits
- 2 tbsp chives (or chopped scallions), optional for garnish
- Salt & pepper, to taste
Note: 1 block of tempeh will give 4 servings. Just read the grits packaging and make 4 servings and 4 times the amount of the other ingredients!
- In a small pan over medium heat, add the tempeh, tamari and smoked paprika, if using.
- Cook tempeh on both sides for 5 minutes each. Set aside.
- In the same small pan used for the tempeh (do not rinse), add water and spinach. Saute until the spinach is wilted. Set side.
- Meanwhile, in a small pot, saute the onion and garlic (in a bit of butter, olive oil or veggie broth) until soft then add the veggie broth, mylk and nutritional yeast.
- Bring to a boil, lower the heat and add the grits. Cook for 15-20 minutes (or per package instructions).
- Add the cooked grits to a bowl then top with the spinach then the tempeh then chives, if using. Serve warm.