Southern Sunflower Vegan Grits Bowl

A creamy, comforting Southern-inspired dish that combines the warm flavors of sunflower seeds and black eyed peas with the comforting texture of grits, all in a delicious vegan version.

🛒 Ingredients

• 2 cups sunflower seeds
• 4 cups water
• 1 can black eyed peas
• 4 tbsp vegan butter
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups grits
• 1 cup chopped scallions
• 1 cup chopped cilantro
• 2 tbsp juice of 1 lime
• 1 tbsp apple cider vinegar

👨‍🍳 Instructions

1. 1

   Step 1: Rinse the sunflower seeds and soak them in water for at least 4 hours, or overnight.

2. 2

   Step 2: Drain and rinse the sunflower seeds, then transfer them to a blender or food processor with 2 cups of fresh water. Blend until smooth and creamy.

3. 3

   Step 3: Heat the vegan butter in a large saucepan over medium heat. Add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes.

4. 4

   Step 4: Add the grits to the saucepan and cook, stirring constantly, for 2-3 minutes.

5. 5

   Step 5: Add the blended sunflower seed mixture to the saucepan and stir to combine.

6. 6

   Step 6: Bring the mixture to a simmer and cook, stirring constantly, for 5-7 minutes, or until the grits have absorbed most of the liquid.

7. 7

   Step 7: Stir in the chopped scallions and chopped cilantro.

8. 8

   Step 8: Serve the grits hot, topped with the black eyed peas and a squeeze of lime juice.

9. 9

   Step 9: Garnish with additional chopped scallions and cilantro, if desired.

10. 10

    Step 10: Serve immediately and enjoy!

💡 Pro Tips

To make this recipe perfect, be sure to soak the sunflower seeds for at least 4 hours or overnight. Also, be careful not to overcook the grits, as they can quickly become too thick and sticky. Common mistakes to avoid include not soaking the sunflower seeds long enough, and not stirring the grits constantly while they're cooking. Storage instructions: Let the grits cool to room temperature, then refrigerate or freeze for up to 3 days. Reheat gently over low heat, adding a splash of water if necessary to achieve the desired consistency.

📊 Nutrition per Serving