by Lauren Hartmann 16 Comments
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These vegan creamy southern roasted vegetables are served with buttery chive grits and my gosh it is amazing. Summery vegetables are tossed in olive oil and Cajun seasoning, roasted to perfection. Super creamy grits studded with chives fill a bowl. The veggies top the grits and all of that is topped with a creamy Cajun sauce that is second to none. This is a 30 minute meal and it will blow your mind. The grits and sauce can be made while the veggies roast and that is right up my alley. Everything done at the same time! I used mushrooms, grape tomatoes, corn and green beans because they seemed like nice summer time choices. However, you can change them up and use what you love/ what is in season when you are making this dish!
What You Need For This Southern Style Meal:
- Olive Oil:This is used to toss the veggies in.
- Cajun Seasoning:This can be homemade or store bought. It seasons the veggies before roasting and goes in the sauce!
- Mushrooms, Tomatoes, Green Beans and Corn:These are the veggies I used, but use what you prefer or have on hand.
- Vegan Butter:To start the sauce.
- Garlic:This is sautéed in the vegan butter for the sauce.
- White Wine, Thyme, Coconut Cream, Vegetable Broth, Vegan Cream Cheese:These are the rest of the ingredients for the sauce. I really like Kite Hill brand cream cheese.
- Water, Non-dairy Milk, Grits, Vegan Butter and Chives:This is what you need for the buttery chive grits.
The sauce for these creamy southern roasted vegetables is one of the best things I have ever tasted. Just the vegetables by themselves are incredible. On top of the buttery chive grits. forget about it. Add that creamy Cajun sauce on top and get ready to die from pure joy! This is a great recipe to have on hand to use up veggies you have in the fridge, so be prepared to repeat this meal, a lot.
Why Should You Make These Veggies?
- 30 minutes, need I say more.
- It is one of the best things you will probably ever eat.
- You can use any veggies you like, so it is very versatile.
- These buttery chive grits are the greatest.
- This whole meal is so easy.
Vegan Creamy Southern Roasted Vegetables
Print Recipe
Cajun spiced roasted veggies served over buttery chive grits topped with a creamy southern sauce.
Course Main Course
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4
Calories 617
Author Lauren Boehme Hartmann
Ingredients
Cajun Roasted Veggies
- 1 Pound(16oz.) Mushrooms, chopped(I used shiitake and baby bellas)
- 1 Pint Grape tomatoes
- 1 Ear of Corn, cut into 4
- 12 Ounces Fresh green beans or haricot vert, trimmed
- 3 Tablespoons Olive oil
- 1 Tablespoon Cajun seasoning
- Salt and pepper to taste
Buttery Chive Grits
- 2 Cups Water
- 2 Cups Non-dairy milk, unsweetened(I used Oat milk)
- 1 Teaspoon Salt
- 1 Cup Grits, quick cooking*
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 1/4 Cup Fresh chives, chopped
Creamy Southern Sauce
- 1 Tablespoon Vegan butter
- 4 Cloves Garlic, chopped
- 1 Tablespoon Fresh thyme, just the leaves
- 1/2 Cup White wine
- 1 Cup Coconut cream or full fat coconut milk
- 1/2 Cup Vegetable broth
- 4 Ounces Vegan cream cheese, I used Kite Hill
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
Start the vegetables first. Preheat the oven to 400 degrees(F).
Put the mushrooms, tomatoes, corn and green beans onto a sheet pan. Drizzle the veggies with the olive oil and sprinkle with the Cajun seasoning.
Toss to coat all the vegetables in the oil and seasonings. Roast for 25-30 minutes or until the veggies are brown and tender.
Now start the buttery chive grits. In a medium sized sauce pan, add the water, non-dairy milk and salt. Stir to combine. Then heat on medium high.
Bring to a simmer, reduce heat to low so it is at a small bubble. Very, very slowly add the grits, whisking the entire time so you don't get lumps.
Cover and simmer for 10-15 minutes or until the grits are nice and thick. Turn off the heat, stir in the butter and chives and leave covered until ready to serve.
While the veggies and grits are cooking, make the sauce.
Heat the vegan butter in a large non-stick skillet on medium. Add the garlic and sauté for 1-2 minutes.
Add the thyme and the wine to the skillet and let it simmer, reducing heat as needed until most of the wine has cooked down. 3-4 minutes.
Now add the coconut cream, broth, vegan cream cheese and Cajun seasoning. Whisk to combine, and continue to whisk until the cream cheese has completely dissolved.
Season with a pinch of salt and pepper. Taste and adjust seasonings. Turn off the heat. Leave on the stove to keep warm.
Once the veggies are done, remove them from the oven and sprinkle with a few pinches of salt and pepper.
Serve a bowl with grits in the bottom, veggies on top and drizzle all of it with the sauce you made. Add extra herbs if desired.
Notes
*I like to use fine yellow corn meal instead of white for my grits. I do recommend quick cooking.
Nutrition
Calories: 617kcal | Carbohydrates: 54g | Protein: 12g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Sodium: 1040mg | Potassium: 787mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3617IU | Vitamin C: 40mg | Calcium: 255mg | Iron: 4mg
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Reader Interactions
Comments
ErinThis looks delicious!! I have a coconut sensitive spouse, as he can usually detect it in anything, any suggestions for substitutions? Or maybe you can my taste it at all? Thanks!
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- Erica Lambert
Did you replace the coconut milk with anything? I have an allergy so always have to sub it out as well. I usually use high fat plant milk, full fat oat milk is my preferred. You just want something high fat like coconut milk is. Sometimes you may have to add a bit of cornstarch/flour depending on the thickness of recipe. I haven’t made this yet, it’s on this weeks menu so I’m not sure if the sauce would need that.
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- Rose
You know this recipe is a keeper when your carnivore hubby takes one bite and there is an amazing look of surprise on his face, then he says “This is REALLY good!” I had a zucchini from CSA and red pepper that I roasted along with the mushrooms and tomatoes. There is some sauce and some veggies leftover – I may just make another batch of grits to finish out the leftovers with! This sauce would be great on ANYTHING!Reply
- Kelly Baxley
Stop everything you’re doing and make this now! Super easy, super good. I made my own Cajun seasonings so I could control the heat. Thanks for the recipe Lauren!Reply
- Julie Grace
Thank you Kelly!
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- Keneia Da silva
I’m making this tonight, just left the store with my ingredients and I’m super excited!Reply
- Vegan_hen
I definitely want to try this but I don’t like grits so what could I put it over instead?
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- Mel
Cant wait to make this… I’d think it could go over rice, or mashed potatoes!
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- Miranda
Just made this for dinner tonight. The flavors were absolutely delicious! I’m bookmarking it to make it again in the future. Plenty of leftovers too for my boyfriend and I.Reply
- Ashley
Approved by carnivore boyfriend!!
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- Charmaine
Hello! On the hunt for new vegan recipes, and I would LOVE to try this. I’m living in Spain though, and I’m sure I won’t be able to find grits. Amazon has it in packages but it wouldn’t come for over a month. Is there anything else I could use? I have actually never had grits before, so I really don’t know. Thank you so much!
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- Sherrie Maebrae
We have a grit allergy and plan on serving it next week on cauliflower mash. It’s our go-to most of the time to keep the calories down.
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- Carolyn
This recipe is so good you will be making it on repeat! It is delicious without the sauce if you are watching your fat grams. The sauce itself is wonderful and would be good on just about anything though so I highly recommend!Reply
- Trish
Made this tonight w/ mushrooms, yellow pepper, grape tomatoes & baby Brussels sprouts. I didn’t use Cajun seasoning, and used red pepper flakes on the veggies & sriacha in the sauce. It was amazing!! Will certainly make again 😋Reply
- Gina
Really wonderful flavors. Ii just discovered rabbit and wolves and can’t wait to try some other recipes!! Thank youReply
- Karen
Making this again for supper. Used frozen corn kernels instead of an ear of corn. Also added 1 cup of cooked garbanzo beans to roast with the vegetables. Just made a simple cream sauce with silk cashew almond milk, cornstarch, thyme, garlic and cajun seasoning.
Easy tasty supper after a very busy dayReply
