Here are the ingredients you will need to make this recipe.
Vegan breakfast sausage: Choose between refrigerated or frozen, patties or links. There are loads of options like Impossible, Gardein, Trader Joe’s, Field Roast, or Beyond.
Brussels sprouts: Look for sprouts that are roughly the same in size, tightly compact, and bright green.
Garlic: The flavor of grits is on the mild side. So it’s nice to fill it out with fragrant garlic.
Corn grits: I like to use Bob’s Red Mill organic corn grits. The bag has just one ingredient – organic corn.
If you use a different brand, the grind size may vary, so check the package directions and adjust cooking time and liquid as needed.
Better Than Bouillon no chicken base: This condensed bouillon is great for adding rich, savory flavor to the base of a dish.
Nutritional yeast flakes: This inactive yeast adds a cheesy flavor. It’s also a source of protein and B12. Look for it at Trader Joe’s or in natural grocery stores.
Non-dairy milk: Use plain, unsweetened non-dairy milk for extra creaminess. If you don’t have non-dairy milk, you can skip it or add an equal amount of water if the grits are too thick.
Pantry staples: Oil, salt, and pepper. Avocado oil is my preferred option, but any neutral-flavored cooking oil will work.
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