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
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
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.
- To serve your bowls, place grits in a bowl, pour on some of the gravy, and top with root veggies.