Southern Vegan Breakfast - Grits and Gravy with Sauteed Mushrooms
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Flavorful, filling, and vegan - what more can you ask for? This recipe takes the flavors of southern grits and gravy, and replaces the traditional animal protein with fresh sauteed mushrooms and lots of herbs and seasonings. .
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Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 4 servings
What You Need
How to Do It
  1. Wash, trim and slice mushrooms. Chop the sun-dried tomatoes, mince the rosemary and garlic. Mince shallots.
  2. Start water for your grits.
  3. Heat large non-stick saute pan on medium heat; add the vegan butter and oil. When mostly melted, throw in the mushrooms and shallots. Saute for about five minutes, then add the garlic.and Santa Maria seasoning. Saute another 2 minutes.
  4. Mix the arrowroot powder into the plant based milk.
  5. Water for grits should be boiling by now - slowly stir in the dry grits (to avoid clumping), and cook according to manufacturer's directions.
  6. Add bouillon mixture, arrowroot mixture, nutritional yeast, vegan Worcestershire sauce, sun dried tomatoes, black pepper and rosemary to the pan. Stir well and reduce heat to low. Let mixture simmer for about 10 minutes until liquid slightly reduced.
  7. Stir your grits and leave covered so they don't dry out.
  8. Stir in the arrowroot mixture and cooking sherry. Taste and adjust seasonings to your preference.
  9. Put ¼ of the grits into each serving plate, and top with mushroom gravy and green onions if desired.
  10. Serve hot.
Recipe by Blacks Going Vegan! at