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Mexican-style Veggies with Cheesy Grits (Vegan)
JUST ABOUT VEGAN16Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 poblanos (small, and/or bell peppers, Prepared like this if you have time and then chopped, otherwise just chopped)
- 1 head broccoli (chopped into bite-sized florets)
- 2 chili powder (shakes, and/or cumin)
- 1 hot sauce (splash, your choice, I use Tabasco Chipotle Sauce)
- 1 tsp. olive oil
- 1 tsp. vegan butter
- 1 tsp. nutritional yeast
- 1/4 cup roasted peanuts
- salt (to taste)
- 1 cup grits
- 5 cups non dairy milk (broth, and/or water, I usually use 2 cups milk, 2 cups broth, 1 cup water)
- 2 Tbsp. nutritional yeast (at least)
- 2 tsp. Dijon mustard
- 1 tsp. miso paste (*, If you don’t have this on hand, it’s fine to leave it out, but this is a great item to keep in your pantry, When used with nutritional yeast and mustard, it lends a wonderful cheddar-like flavor to vegan dishes.)
- 1/8 tsp. nutmeg (Again, not absolutely necessary if you don’t have it on hand, but a hint of nutmeg evokes creaminess because it’s so often used in cheese sauces)
- salt (to taste, amount will depend on the saltiness of the liquids you use)
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