A bowl of grits topped with tempeh, corn, tomatoes, and scallions.

I love grits and I especially love a grit bowl for breakfast, lunch or dinner.

You can make so many variations of grit bowls, but my favorite is always tempeh with some assortment of fresh veggies. T

his grit bowl is savory, filling, fresh, and delicious.

We added savory tempeh, broiled corn, fresh tomatoes, and onions, and mixed in some nutritional yeast to give the grits a cheesy kick.

This vegan grit bowl is perfect any time of day, super simple to throw together, and one of our easy summertime go to meals.

INGREDIENTS:

1 cup old fashioned dry grits
4 cups water
1 - 2 ears of corn
1 tomato
2 green onions
1 - 2 avocados
1 package tempeh
3 tablespoons nutritional yeast
1/4 cup coconut aminos (you can use soy sauce as well, but skip the extra salt if you do)
1 teaspoon minced garlic
2 teaspoons liquid smoke
2 tablespoons maple syrup
1 teaspoon smoked paprika
salt and pepper to taste
1/3 cup chopped cilantro

COOKING INSTRUCTIONS:

Cook grits according to package instructions.
Turn oven on broil and place shucked and cleaned corn on a baking pan. Once the oven is hot and the coils are red, place the pan in the oven and let the corn cook a few minutes. You just want it to get some nice color on the corn. Carefully remove the pan and turn the ears of corn using some tongs. Place back in the oven and let the other side cook a few minutes. Allow the corn to cool before cutting it off the cob using a sharp knife. I like to prop the ear of corn in a bowl and cut down the cob. The bowl helps hold the corn and catches the kernels.
While the grits are cooking, cut tempeh into cubes. Whisk aminos, maple syrup, liquid smoke, garlic, paprika in a shallow dish and add the tempeh. Toss to coat.
Heat a large skillet over medium heat. Add the tempeh along with the marinade. Allow the tempeh to cook for about 5 - 7 minutes, turning each piece until each side is a little crisp and all of the liquid has been absorbed.
Dice onions, tomatoes, and avocados.
Mix in nutritional yeast with the cooked grits along with salt and pepper to taste.
Assemble bowls by adding a few scoops of grits. Top the grits with the tempeh, corn, tomatoes, onion, and avocados. Garnish with cilantro.

Serves 4.

If you liked this recipe, then try these:

Southern Tofu Scallops and Grits

Vegan Fried Cheese Grits

Tofu or Seitan Marengo with Lemon Polenta

This tempeh grit bowl is savory, filling, fresh, and delicious.

I really love beets. This has not always been the case.

There once was a time where I thought I really hated beets! I refused, REFUSED, to believe they could taste like anything other than dirt.

Well, one day that all changed when I received a giant bunch of beets in a local produce delivery and was determined not to waste them. I

made my first batch of borscht and from that moment on beets went from my most hated food to one of my favorite foods.

There isn’t any way I won’t eat a beet now. I love them roasted, raw, pickled, in smoothies, and always in a burger.

I think these beet and tempeh burgers have the perfect texture and amount chew to them, thanks to the tempeh, and vital wheat gluten.

They are packed with protein, and all the many health benefits of beets! So if you think you hate beets too, I urge you to give them another chance! You may be surprised. They make a mighty tasty burger!

And if you are looking for the perfect grillable vegan burger recipe, this my just become your new go to!

And don’t forget to check out our quick rise or pretzel bun recipes too! The only thing better than a homemade vegan burger is one on a homemade vegan bun!

INGREDIENTS:

1 small red beet, peeled
1/2 cup vital wheat gluten
1 package plain tempeh
1 can chickpeas, drained and rinsed
2 teaspoons vegan Worcestershire sauce
1/4 cup coconut aminos or soy sauce
1/4 cup water
1 teaspoon Vegetable Better than Bouillon
1/4 cup diced onion
3 teaspoons liquid smoke ( optional, if you don’t like liquid smoke, skip it or reduce amount)
2 teaspoons smoked paprika
1 teaspoon minced garlic
1/2 teaspoon salt ( omit if you use soy sauce, or don’t like a lot of salt)
1/2 teaspoon black pepper
1 teaspoon thyme

INSTRUCTIONS:

Cut the beet into quarters and add it along with the onion to a food processor or high speed blender. Process until the beet is nice an minced up. If you do not have either a food processor or blender, then shred the beet using a box grater and finely dice the onion.
Next add the chickpeas and 1/4 cup of water, and process until they are nice and broken down. Again if you do not have a blender or food processor, you can mash up the chickpeas using a potato masher or a fork.
Break the block of tempeh into pieces, and add it to the blender. If you are making the burgers by hand, chop the tempeh into super small pieces, then using your fingers, crumble the tempeh over the beets, onion, and chickpeas and mix.
Add the remaining ingredients and blend for a minute, or until all of the ingredients are broken down and well incorporated. If mixing in a bowl, mix well until all ingredients are incorporated. It may be easier to use your hands to mix everything up vs using a spoon, but be forewarned your hands will be stained red for a while. The only downside of beets.
Equally potion the mixture, and form burger patties. You should be able to get about 10 burgers depending on the size. You can pan fry these burgers or grill them. If using the grill, be sure to spray it well with some cooking oil before putting the burgers down to avoid them sticking. They also freeze well, making them great for meal prep. Just form the patties and portion them into freezer bags. They should stay good in the freezer for a few months.
Server burgers on a vegan pretzel bun or quick no rise hamburger bun. You can also top the burgers with any of our quick and easy vegan cheeses.