Prep Time: Cook Time: Total Time: Servings: Ingredients: Grits ½ cup 5 minute grits (not the instant grits) 1 ½ cup water ½ cup unsweetened soy milk (any non dairy milk will work but it must me unsweetened) 2 tablespoons butter 1 teaspoon salt 1 teaspoon nutritional yeast ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder
Tempeh Hash 1 cup tempeh (chopped) 2 tablespoons oil 1 small onion, diced 1 green pepper, diced 1 red pepper, diced 2 cloves garlic, chopped 1 tsp paprika Salt and pepper to taste
Recipe: In a heavy saucepan bring water, unsweetened soy milk and butter to a boil on high heat, slowly stir in grits and reduce heat to low. Add all spices into grits and stir combining spices into grits. Let the grits simmer for about 15 minutes, stirring occasionally. Turn heat off and cover with lid and let sit for about 5 minutes. While grits are cooking in skillet add ¼ cup of water with chopped tempeh over medium low heat and let simmer for about 3-5 minutes. Turn heat to medium high and add oil, onions, peppers, garlic, paprika. Saute 5-7 minutes or until the veggies are to your desired tenderness.(I like mine to be a little firm) salt and pepper to taste. So I hope you’ve been checking and stirring your grits during this time. So now lets assemble this tasty dish. Take your creamy not sticky grits and pour a portion into a bowl and add the tempeh hash on top.