One of my Favorites for Sunday Brunch
Vegan Steak Grillades & Grits
Tender vegan steak braised in a rich Creole gravy served over creamy stone-ground grits.
Ingredients
Creamy Grits
1 cup stone-ground grits
4 cups vegetable broth or water
2 tbsp vegan butter
2 tbsp nutritional yeast
Salt & black pepper
Vegan Steak Grillades
12–16 oz vegan steak, sliced into strips or medallions
2 tbsp olive oil
1 small onion, diced
1 celery stalk, diced
½ bell pepper, diced
3 cloves garlic, minced
1½ tbsp Creole seasoning
1 tsp smoked paprika
½ tsp thyme
½ tsp oregano
1 tbsp tomato paste
1½ cups vegetable broth
1 tsp vegan Worcestershire
1 tsp hot sauce
1 tsp lemon juice
Garnish
Green onions
Fresh parsley
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Instructions
1️⃣ Cook the grits
Bring broth to a boil and slowly whisk in grits.
Simmer 20–25 minutes, stirring occasionally.
Finish with vegan butter, nutritional yeast, salt, and pepper.
2️⃣ Sear the vegan steak
Heat olive oil in a skillet over medium-high heat.
Sear vegan steak pieces 2–3 minutes per side until browned.
Remove and set aside.
3️⃣ Build the Creole base
In the same skillet sauté onion, celery, and bell pepper 5 minutes.
Add garlic and cook another minute.
4️⃣ Make the grillades gravy
Stir in Creole seasoning, paprika, thyme, and oregano.
Add tomato paste and cook 1 minute.
Pour in vegetable broth, Worcestershire, and hot sauce.
Simmer 8–10 minutes until slightly thickened.
5️⃣ Finish the grillades
Return vegan steak to the pan and simmer 5 minutes so it absorbs the sauce.
Finish with lemon juice.
6️⃣ Serve
Spoon creamy grits into bowls and top with vegan steak grillades and plenty of gravy.
Garnish with green onions and parsley.