Ingredient Substitution Guide

1. Step 1

   Warm the oil in a medium skillet over medium heat. Once hot, add the garlic and cook, stirring frequently, for 30 seconds, until fragrant. 

2. Step 2

   Stir in the tomatoes and cook for 2 minutes, until they start to blister and soften. 

3. Step 3

   Add the zucchini and ½ teaspoon sea salt. Stir well, cover and cook until the vegetables are soft. Remove from the heat. 

4. Step 4

   Add the soy milk and 1 cup water to a medium saucepan. Bring it to a simmer over medium-high heat then add the grits, vegan butter and the remaining 1 teaspoon of salt. Reduce the heat to medium and gently stir the grits for the first minute, until they begin to thicken. Continue cooking the grits, stirring occasionally, until they have thickened and are tender, about 5 minutes for quick-cooking grits (If the grits start to spatter excessively, turn the heat down slightly). 

5. Step 5

   Add the nutritional yeast and black pepper to the grits, stir well, and remove from the heat. 

6. Step 6

   Make the basil gremolata: Add the minced basil, garlic, lemon zest and salt to a small bowl. Stir well. 

7. Step 7

   Divide the hot, creamy grits among bowls and top each with a spoonful of vegetables. Top with gremolata and a squeeze of lemon juice. 

Tip

• Grits firm as they cool and may lose their creamy texture when reheated. Transform leftovers into grit cakes by spreading leftover grits into a small baking dish or storage container. Cut them into squares and pan fry before enjoying with the sautéed vegetables and gremolata.