This is my go-to casserole for brunches and breakfasts. It is fast and easy to make, and the leftovers may be better than when it is hot from the oven.
– Linda Nelson
1 3/4 cup soy milk or other non-dairy milk
1 3/4 cup vegetable broth
salt to taste (I leave it out since the sausage has enough salt for our taste)
1 cup quick cooking grits
1 cup vegan bacon or sausage (I always use Field Roast Italian sausage that I’ve browned in a wok before adding)
1 cup corn (I use the Trader Joe’s roasted corn, and I always add more!)
3 tablespoons vegan butter
1 cup vegan cheezy shreds (I use Daiya)
Preheat the oven to 350, and grease a 9×13 baking pan.
Heat the non dairy milk and the vegetable broth together until they boil. Add the grits, and turn the heat down to low. Cook and stir until the grits begin to firm up, though don’t allow them to get stiff.
Stir in the vegan butter, vegan cheese shreds, and vegan sausage or bacon, and mix until all is incorporated.
Scrape all into baking pan and bake 45 minutes or until it is puffed and golden.
This is adapted from Robin Robertson’s 1,000 Vegan Recipes.