“Mouthwatering Vegetarian Cajun Breakfast Skillet: A Sensory Delight for Your Palate”

Allergens

Dairy (Cheese), Gluten (if using grits not labeled as gluten-free)

Ingredients

• 1 cup stone
• ground grits (preferably white)
• 3 cups water
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup diced tomatoes
• 1 cup sliced cremini mushrooms
• 1/2 cup crumbled tempeh or tofu, pressed
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil

Instructions

1. In a large skillet, combine grits, water, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes. Stir frequently to prevent lumps.
2. Add butter and cheddar cheese into the grits, stirring until fully melted and incorporated. Cover and set aside.
3. In another skillet or pan, heat olive oil over medium high heat. Add onion, bell pepper, and tempeh or tofu, cooking until slightly browned, about 4 minutes.
4. Stir in mushrooms, diced tomatoes, cayenne pepper, smoked paprika, ground black pepper, dried thyme, and garlic powder, cooking for an additional 3 4 minutes.
5. Fold the cooked vegetables into the grits mixture, and sprinkle with chopped green onions and parsley before serving.

Chef’s Insight

For added texture, try using polenta instead of grits. - Use various colored bell peppers to enhance the visual appeal.

Notes

For a spicier dish, add more cayenne pepper or other spicy ingredients to taste.