Vegan Shrimp and Grits
Experience southern comfort food with a plant-based twist in this irresistible Vegan Shrimp and Grits recipe! Featuring succulent king oyster mushrooms expertly transformed into “shrimp” using a flavorful marinade of Old Bay seasoning, soy sauce, maple syrup, and liquid smoke, this dish delivers bold, smoky seafood-inspired flavors without the seafood. Paired with creamy, buttery grits infused with the savory richness of nutritional yeast and garlic powder, this vegan version of the classic is both hearty and satisfying. Ready in just 40 minutes and perfect for a cozy dinner or special brunch, it's a true testament to how creative plant-based cooking can be. Garnish with fresh chives for a pop of color and taste, and enjoy this Southern-style comfort food that's entirely vegan!
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Recipe Information
Ingredients
- 8 ounces King oyster mushrooms
- 4 tablespoons Olive oil
- 2 teaspoons Old Bay seasoning
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Liquid smoke
- 1 cup Instant grits
- 2.5 cups Unsweetened almond milk
- 2 tablespoons Nutritional yeast
- 2 tablespoons Vegan butter
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives, chopped
Instructions
Clean the king oyster mushrooms and cut them into thick slices. Use a small round cutter or a sharp knife to shape them into 'shrimp'-like pieces, approximately 1-2 inches wide.
In a bowl, combine olive oil, Old Bay seasoning, soy sauce, maple syrup, and liquid smoke. Whisk together to create a marinade.
Add the mushroom 'shrimp' to the marinade, ensuring each piece is well-coated. Set aside to marinate for 10 minutes.
In a medium saucepan, bring the almond milk to a simmer over medium heat.
Slowly whisk in the instant grits, stirring continuously to prevent any lumps. Cook for about 5-7 minutes, or until the grits are creamy and thick.
Stir in the nutritional yeast, vegan butter, garlic powder, salt, and black pepper until fully incorporated. Reduce the heat to low and cover to keep warm.
Heat a skillet over medium-high heat and add a bit more olive oil if necessary.
Place the marinated mushrooms in the skillet and cook on each side for 3-4 minutes until golden brown and slightly crispy around the edges.
To serve, spoon a portion of grits onto each plate and top with the vegan shrimp.
Garnish with chopped chives and additional black pepper if desired.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 339 mg | 26% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
