Breakfast Grits With Veggies Recipe
A hearty Southern breakfast blend of creamy stone-ground grits, sautéed bell peppers, spinach, garlic, and a surprise tangy twist of blood-orange juice. This vegan-friendly recipe uses fresh produce and vegan cheddar to deliver flavor, protein, and a satisfying texture.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegan
Ingredients
1 cup grits (instant, stone-ground, or quick-cook)
4 cups vegetable broth (boosts flavor over plain water)
1/4 cup blood-orange juice (adds vibrant color and zesty depth)
1 cup milk (almond or oat milk for dairy-free)
1 cup bell peppers (chopped, red, yellow, or green)
2 cups fresh spinach (wilted, drain if frozen)
2 cloves garlic (minced for intensity)
1 medium onion (chopped, shallots or leeks work too)
1 cup vegan cheddar cheese (shredded, or regular cheddar)
to taste salt (adjust as needed)
to taste black pepper (fresh-cracked for depth)
Instructions
Finely chop bell peppers and onion. Mince garlic.
In skillet with olive oil, sauté bell peppers and onion 5 minutes until onion is translucent.
Add garlic, then fresh spinach. Stir 2-3 minutes until wilted.
Bring vegetable broth to a rapid boil in a pot. Add blood-orange juice to the broth for zesty depth.
Gradually add grits to the boiling broth, whisking constantly to prevent lumps.
Reduce heat, let grits simmer 5-10 minutes until thickened to desired consistency.
Stir in sautéed vegetables and shredded vegan cheddar cheese until melted.
Add salt and black pepper to taste. Serve warm with optional toppings like fresh herbs or lemon zest.
Notes
Whisk grits constantly while adding broth to avoid lumps
Use fresh garlic for optimal flavor
Add remaining vegetable broth at 150°F to preserve texture
Optional toppings: smoked paprika, chopped herbs, or balsamic glaze
Substitute vegan leeks for onion for extra mild flavor
Find it online: https://elitesrecipes.com/breakfast-grits-with-veggies/