This hearty and comforting Creamy Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies is fragrant and appetizing with a melange of savory herbs. The leek gravy is creamy and coats your tongue with silky deliciousness and the root veggies are roasted in balsamic vinegar and mustard. A vegan, gluten-free, soy-free and nut-free recipe.
If you love savory, aromatic vegan bowls for dinner, try this Vegan Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies.
Each of these elements that make up the grits bowl is delicious by itself. You could, for instance, serve the Leek Gravy over a tofu or tempeh steak, or mashed potatoes. And you could serve the balsamic roasted root veggies with any entree. And the bowl could be served for breakfast or lunch or dinner. The possibilities with this are endless.
I used quick cooking grits because I wanted to get this done fast. But if you're a grit purist, or a self-respecting southerner, use the kind where it takes 20 minutes for the water to soak into your grits. Or you can just use magic grits!
On to the recipe now, and if you try it, be sure to let me know how it turns out for you!
More tasty vegan dinner recipes
- Roasted Cauliflower Couscous with Lentils and Mint
- Leek Sourdough Bread Pudding
- Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice
- Vegan Sausage and Grits Quiche
Creamy Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies
Creamy Herbed Grits Bowl
Ingredients
For the roasted root vegetables:
- 8 cups root vegetables (I used a mix of parsnip, carrots, sweet potatoes and yukon gold potatoes. Beets and turnips would work well too. Cut into slivers about ½-inch thick and about an inch long )
- ¼ cup balsamic vinegar
- 2 tablespoon dijon mustard
- 1 teaspoon extra virgin olive oil (optional. If oil-free, add a couple of tablespoons of vegetable stock to the veggies before roasting)
- 2 teaspoon dried rosemary (or sage or thyme, or a mix. I like using dry herbs while roasting veggies because they don't burn as easily as fresh herbs would. If using fresh herbs, soak them in the oil for a few minutes before adding to the veggies)
- Salt and ground black pepper to taste
For the creamy herbed leek gravy:
- 2 leeks, (white and light green parts only, all of the dirt thoroughly washed off, then sliced thinly)
- 1 cup mushrooms (button or crimini)
- 1 teaspoon extra virgin olive oil (for an oil-free version, use 1 tablespoon of vegetable stock to saute)
- 2 tablespoon rice flour (if not gluten-free, you can use unbleached all purpose flour)
- 2 teaspoon rosemary (or sage or thyme, mixed. If using fresh herbs use 2 tbsp)
- ¼ cup white wine (optional)
- 2 ½ cups nondairy milk (I used cashew milk, but if nut-free use hemp, rice, or soy milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon liquid aminos ( or soy sauce, optional if you want to be soy-free)
- Salt and ground black pepper to taste
For the grits:
- 1 ½ cups quick cooking grits
- 6 cups vegetable stock (or water)
- 2 teaspoon dried rosemary (or sage or thyme or a mix)
- Salt and ground black pepper to taste
Instructions
Make the roasted root veggies:
- Preheat the oven to 425 degrees F.
- Place the veggies in a bowl and toss with other ingredients until everything is evenly distributed.
- Spread the veggies on a baking sheet, in a single layer. You may need to use more than one sheet, depending on the size of the sheet and your oven.
- Roast the veggies for 20 minutes, stir once with a spatula, and continue roasting for another 20-30 minutes or until the veggies are lightly golden and crisp.
Make the leek mushroom gravy:
- Heat the oil or vegetable stock in a saucepan and add the leeks. Season with salt and pepper and saute until the leeks are partially cooked.
- Add the mushrooms and saute until most of the water they express has evaporated. Add the white wine, if using, and cook until there's almost no moisture left.
- Add the rice flour and cook for a couple of minutes, stirring and scraping the bottom of the pan to gather any bits that stick. Add the herbs, onion powder and garlic powder, stir to mix, and then the nondairy milk.
- Bring the sauce to a boil over medium-low heat, add the liquid aminos or soy sauce if using, mix, then turn the heat to the lowest setting and let the sauce simmer for five minutes until it has thickened. Stir frequently. Season with salt and pepper.
Make the grits:
- Bring the vegetable stock to a boil. Add salt and ground black pepper to taste and herbs. Slowly pour in the grits, stirring all the time with a whisk to prevent it from clumping.
- Turn the heat to low, cover, and let the grits cook five to seven minutes or until creamy but cooked.
Serve:
- To serve your bowls, place grits in a bowl, pour on some of the gravy, and top with root veggies.
Nutrition
Ellen Lederman
This was this morning's breakfast! It was so wonderful---one of your best recipes ever. Andy and I both had the same thought: it was something like what a very upscale vegan restaurant would serve for brunch if they were creative enough to venture beyond tofu scrambles and pancakes. (But they typically aren't.) And without the $15 per entree price tag! We did carrots and parsnips (bought a sweet potato for it, but didn't use it---felt we had enough and didn't want any leftovers. The gravy was superb---we actually made the gravy last night and used it on top of roasted cauliflower mash and a "meat" loaf.
You must have a rosemary plant that was begging to be used---because there definitely was a good bit of rosemary in this! As much as we love rosemary, we cut it down to 2 T for the gravy just to be sure it wouldn't overpower this, since there was also rosemary or sage/thyme in the other two components.
My mouth is still watering just writing about this...
Vaishali
Hi Ellen, so happy you tried it! I love that gravy too- it tastes so decadent. I agree I do love my rosemary-- I usually can't add enough of it! But I don't have much luck with rosemary plants -- they never seem to survive the frost here, despite the nursery folks assuring me they are perennial. I just got a plant -- again -- and I am going to bring this one inside in the winter.
Ellen Lederman
This sounds like a perfect way to use up some rosemary! And to not just save root veggies like parsnips for the winter (I don't eat enough parsnips). I also love the idea of using the components separately as well. This will be Sunday breakfast---wish I could make it this Sunday, but some tofu needs to be used up as a tofu scramble....
You amaze me how you are always coming up with the most interesting recipes!
Melanie
I made this last night, and it was delicious! Definitely a keeper. We topped it all with a couple of handfuls of arugula, which when stirred in added its beautiful green and lovely flavor to the melange. Thank you for this wonderful recipe!
Vaishali
Melanie, how lovely you tried it! Thanks for letting me know. Great idea to top with arugula.
Nanzy
Hi, what is grits ? In Australia we have oats, is it similar or should I use polenta ? Thanks so much x
Vaishali
Hi Nanzy, grits, like polenta, are made from corn, but are more finely ground. You can easily substitute polenta in this recipe.
SuryaSmiles
I completely agree with you Vaishali, so much urban and rural green space is being destroyed for development and commerce. Boulder, CO has at least wise been wise to mandate green space be incorporated with any development. There’s seems to be no forthought in the future for anyone but capitalistic ventures.
I have all the ingredients to make this except the grits! I think I’ll be having leek/mushroom gravy on my veggies tonight, with a side of beans. Thank you for suggestion! Namaste.
Vaishali
Hope you try! Namaste. 🙂
Vona Marengo
I enjoy your recipes but I am looking for Aloo Gobi that has a clear slightly golden sauce over it. AI have ones with tomato sauce and dry versions but recently I had one t had this delicious clear slightly golden sauce that was just out of this world and no one seems to want to share it with me!!!! Do you have one like it or know where I could get one! Hope, hope, hope!
PS: Why does the lettering have to be grey! I makes it difficult for people like me who have poor eyesight from macular degeneration!!!
1
Vaishali
Hi Vona, I think I know which recipe you're talking about and I'll try to post something soon. And thanks for the heads up on the font-- it is actually black but I guess it could be a little larger to make reading easier. I'll certainly look into that.