Prep time: 20 minutes
Total time: 40 minutes
for the sausage and peppers:
¼ cup|60 ml olive oil
4 links vegan breakfast sausage, casings removed
1 large red bell pepper, stemmed, seeded, and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 large jalapeno pepper, stemmed and diced
kosher salt and freshly ground black pepper, to taste
2 tablespoons red wine vinegar
1 tablespoon soy sauce
2 scallions, thinly sliced, for garnish
hot sauce, to serve
for the grits:
1 ½ teaspoons kosher salt, plus more to taste
1 cup|200 grams corn grits
1 ½ cups|200 grams shredded vegan cheddar
3 tablespoons vegan butter
freshly ground black pepper, to taste
- Make the sausage and peppers: Heat the oil in a large skillet over medium-high. Add the sausage and cook, breaking up with a wooden spoon, until browned, 6 to 7 minutes. Add the bell pepper and onion and cook until lightly golden and soft, 5 to 6 minutes, then add the garlic and jalapeno. Cook for 2 minutes more, then add the vinegar and soy sauce and cook until absorbed. Season with salt and pepper and keep warm.
- Make the grits: Bring 4 cups|946 ml of water and the salt to a boil in a medium saucepan over high. Stir in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until thick and smooth, about 6 to 7 minutes. Cover, turn off the heat, and let sit for 5 minutes, then stir in the cheese and butter until melted. Season with salt and pepper.
- To serve, top the grits with the sausage mixture and garnish with the scallions. Serve with hot sauce on the side.
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