Vegan Cheesy Grits Breakfast Bowl with Crispy Chickpeas Recipe
This Vegan Cheesy Grits Breakfast Bowl combines creamy, flavorful vegan cheese-infused stone-ground grits with crispy seasoned chickpeas and tender sautéed collard greens. It’s a wholesome, plant-based breakfast option packed with texture and vibrant flavors, perfect for a satisfying and nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, American Southern-inspired
- Diet: Vegan
Ingredients
Grits
- 2 cups white stone-ground grits
- 5–1/2 cups water
- 1 tsp salt
- 1/2 cup unsweetened nondairy milk
- 1 batch vegan nut-free mozzarella cheese
Crispy Chickpeas
- 3 cups cooked chickpeas (or 2 – 15 oz cans)
- Pinch of salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Sautéed Greens
- 1 bunch (about 4 cups chopped) collard greens
- 4–6 cloves garlic, peeled and sliced or roughly chopped
- Pinch of salt (optional)
- Juice of 1 lemon
Instructions
- Cook the grits: Add water, salt, and grits to a large pot and bring to a boil. Cover and remove from heat to let the grits soak for 15 minutes.
- Prepare chickpeas: Drain the cooked chickpeas while still wet and place them in a large bowl. Sprinkle with salt, garlic powder, onion powder, and paprika. Mix thoroughly to coat evenly.
- Crisp the chickpeas: To bake, spread the seasoned chickpeas in a single layer on a lined baking tray (silicone mats recommended) and bake at 425°F (218°C) for 15-20 minutes until crispy. Alternatively, air fry them at 400°F (205°C) for 10-12 minutes until they reach your desired crispiness.
- Make the vegan cheese: Blend the ingredients for the nut-free mozzarella cheese and cook on the stove for a few minutes until it thickens and comes together.
- Finish cooking grits: After soaking, stir the grits and return the pot to medium heat. Cook for 10 more minutes, then stir in the prepared vegan cheese and nondairy milk until creamy and combined.
- Prepare collard greens: Separate stems from leaves and tear leaves into bite-size pieces. Wash thoroughly. Heat a sauté pan over medium-high heat with the chopped garlic. Add a tablespoon or two of water if garlic starts sticking. Sauté garlic for about 1 minute until fragrant.
- Sauté and wilt greens: Reduce heat to medium and add collard greens. Stir for a few minutes, adding a few tablespoons of water. Cover with a lid and let wilt for 4-5 minutes, stirring occasionally and adding more water as needed until greens are tender. Remove from heat and season with a pinch of salt and a squeeze of fresh lemon juice.
- Assemble the bowl: Spoon cheesy grits into bowls as the base, then top with sautéed collard greens and crispy chickpeas. Serve immediately and enjoy a hearty vegan breakfast bowl.
Notes
- Silicone baking mats help achieve extra crispy chickpeas when baking.
- You can adjust seasoning and spice levels on chickpeas to taste.
- Use any nondairy milk of your choice, such as almond or oat milk, for creaminess in the grits.
- The vegan nut-free mozzarella cheese recipe is essential for the cheesy flavor—prepare beforehand as directed.
- Collard greens can be substituted with kale or Swiss chard if preferred.
- If you prefer a gluten-free dish, ensure the grits are certified gluten-free.