Hey guys! Sorry it’s been sooooo long since I’ve posted anything. My blog was hacked! All of a sudden, I was getting thousands and thousands of Chinese emails in my TVW account and then the host took down my blog for security reasons! It took months and months to get it mostly fixed (there are still some glitches) but hopefully, now I can get back to sharing some recipes with you.
In the meantime, I was busy with our vegan shop, Woodstock Reveries. We sell unique, Boho and vegan gifts that give back to animal rescues and sanctuaries. Check it out at https://woodstockreveries.com
Now let’s get to the recipe. When I was on my honeymoon in Wilmington, NC, I went to a cafe called Sweet & Savory Cafe. We weren’t vegan yet. They made our wedding cake and we went there one night after a disappointing BBQ dinner. The waitress suggested we try the shrimp and grits so we did and I have to admit, we went back several times that week to have it again. It was shrimp cooked over the crispiest grits.
When I did go vegan, I had to recreate the dish or at least, make my version of shrimp and grits. Here, the grits are made with cauliflower so it’s healthier and less fattening (a bit). Of course, I used soy curls to make the “shrimp.” I hope you enjoy this recipe, the first of many more to come.
Soy Curls Shrimp and Cheese Cauliflower Grits
GF
For the cauliflower grits
1 large head cauliflower, stemmed and cut into florets
½ cup water
½ cup non-dairy milk
½ cup vegetable broth
2 Tbs. vegan butter
1 tsp. garlic powder
Kosher salt and black pepper to taste
A pinch of cayenne pepper
½ cup vegan cheddar cheese shreds
For the mushroom gravy
2 Tbs. oil or vegan butter
8 oz. mushrooms, sliced
2 garlic cloves, minced
2 Tbs. gluten-free flour
2 cups vegetable broth
1 Tbs. vegan, gluten-free Worcestershire sauce
1 tsp. dried thyme
1 tsp. paprika
½ tsp. mustard powder
Kosher salt and black pepper to taste
For the Soy Curl ‘Shrimp’
3 cups vegetable broth
4 cloves garlic, minced
1 Tbs. + 2 tsp. kelp flakes
Zest and juice of one lemon
A pinch of red pepper flakes
1 package Butler Soy Curls
1 Tbs. arrowroot powder or chickpea flour
1 Tbs. Old Bay Seasoning
Kosher salt and black pepper to taste
Vegetable oil, for frying
Steamed kale
Lemon wedges
To make the cauliflower grits: Put the cauliflower florets in a large saucepan. Add about ½ cup water and cover the pan, letting the cauliflower steam until softened. You can also put the cauliflower with the water into the microwave for about 5 minutes to soften.
Add the milk and broth to the saucepan. Bring to a boil, then reduce the heat and cook for 15-20 minutes until everything is soft. Use an immersion blender to blend the cauliflower into a puree. Stir in the seasoning and butter. Add more liquid if necessary. Fold in the cheese and let melt. Cover and keep warm.
To make the mushroom gravy: In a medium saucepan, heat the oil over medium-high heat. Add the mushrooms and cook until browned and shrunken, about 10 minutes. Stir in the flour and add the broth, whisking until smooth. Add the Worcestershire sauce and the seasonings. Bring to a boil and then reduce the heat and let simmer on low to thicken.
To make the ‘shrimp’: In a medium saucepan, add the broth, garlic, 1 Tbs. kelp flakes, lemon zest and juice, and red pepper flakes. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Let them sit for 10 minutes until they are rehydrated. Drain the soy curls. Squeeze out any excess liquid from the soy curls and pat them dry.
Toss the soy curls with the arrowroot powder or flour, Old Bay seasoning, 1 tsp. kelp flakes, salt and pepper. Heat the oil in a deep saucepan over medium-high heat. Cook the soy curls until golden brown and a little crisp, about 8 – 10 minutes. (You could also airfry the soy curls). Transfer the soy curls to a bowl lined with paper towel and set aside.
To serve: Line individual serving bowls with steamed kale. Top with the cauliflower grits. Put a bunch of soy curl ‘shrimp’ on top and ladle the mushroom gravy over everything. Serve with lemon wedges.
Enjoy!
The “V” Word: Say it. Eat it. Live it.
Print Soy Curl ‘Shrimp’ and Cheesy Cauliflower Grits Author: Rhea Parsons Recipe type: Entree Cuisine: Southern Ingredients- For the cauliflower grits
- 1 large head cauliflower, stemmed and cut into florets
- ½ cup water
- ½ cup non-dairy milk
- ½ cup vegetable broth
- 2 Tbs. vegan butter
- 1 tsp. garlic powder
- Kosher salt and black pepper to taste
- A pinch of cayenne pepper
- ½ cup vegan cheddar cheese shreds
- For the mushroom gravy
- 2 Tbs. oil or vegan butter
- 8 oz. mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbs. gluten-free flour
- 2 cups vegetable broth
- 1 Tbs. vegan, gluten-free Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. paprika
- ½ tsp. mustard powder
- Kosher salt and black pepper to taste
- For the Soy Curl ‘Shrimp’
- 3 cups vegetable broth
- 4 cloves garlic, minced
- 1 Tbs. + 2 tsp. kelp flakes
- Zest and juice of one lemon
- A pinch of red pepper flakes
- 1 package Butler Soy Curls
- 1 Tbs. arrowroot powder or chickpea flour
- 1 Tbs. Old Bay Seasoning
- Kosher salt and black pepper to taste
- Vegetable oil, for frying
- Steamed kale
- Lemon wedges
- To make the cauliflower grits: Put the cauliflower florets in a large saucepan. Add about ½ cup water and cover the pan, letting the cauliflower steam until softened. You can also put the cauliflower with the water into the microwave for about 5 minutes to soften.
- Add the milk and broth to the saucepan. Bring to a boil, then reduce the heat and cook for 15-20 minutes until everything is soft. Use an immersion blender to blend the cauliflower into a puree. Stir in the seasoning and butter. Add more liquid if necessary. Fold in the cheese and let melt. Cover and keep warm.
- To make the mushroom gravy: In a medium saucepan, heat the oil over medium-high heat. Add the mushrooms and cook until browned and shrunken, about 10 minutes. Stir in the flour and add the broth, whisking until smooth. Add the Worcestershire sauce and the seasonings. Bring to a boil and then reduce the heat and let simmer on low to thicken.
- To make the ‘shrimp’: In a medium saucepan, add the broth, garlic, 1 Tbs. kelp flakes, lemon zest and juice, and red pepper flakes. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Let them sit for 10 minutes until they are rehydrated. Drain the soy curls. Squeeze out any excess liquid from the soy curls and pat them dry.
- Toss the soy curls with the arrowroot powder or flour, Old Bay seasoning, 1 tsp. kelp flakes, salt and pepper. Heat the oil in a deep saucepan over medium-high heat. Cook the soy curls until golden brown and a little crisp, about 8 – 10 minutes. Transfer the soy curls to a bowl lined with paper towel and set aside.
- To serve: Line individual serving bowls with steamed kale. Top with the cauliflower grits. Put a bunch of soy curl ‘shrimp’ on top and ladle the mushroom gravy over everything. Serve with lemon wedges.
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