Veganes cremiges Südstaaten-Röstgemüse Zutaten Cajun-Röstgemüse * 1

😍😍😍

Instructions
* Start the vegetables first. Preheat the oven to 400 degrees(F).

* Put the mushrooms, tomatoes, corn and green beans onto a sheet pan. Drizzle the veggies with the olive oil and sprinkle with the Cajun seasoning. 

* Toss to coat all the vegetables in the oil and seasonings. Roast for 25-30 minutes or until the veggies are brown and tender. 

* Now start the buttery chive grits. In a medium sized sauce pan, add the water, non-dairy milk and salt. Stir to combine. Then heat on medium high.

* Bring to a simmer, reduce heat to low so it is at a small bubble. Very, very slowly add the grits, whisking the entire time so you don’t get lumps. 

* Cover and simmer for 10-15 minutes or until the grits are nice and thick. Turn off the heat, stir in the butter and chives and leave covered until ready to serve.

* While the veggies and grits are cooking, make the sauce. 

* Heat the vegan butter in a large non-stick skillet on medium. Add the garlic and sauté for 1-2 minutes. 

* Add the thyme and the wine to the skillet and let it simmer, reducing heat as needed until most of the wine has cooked down. 3-4 minutes. 

* Now add the coconut cream, broth, vegan cream cheese and Cajun seasoning. Whisk to combine, and continue to whisk until the cream cheese has completely dissolved. 

* Season with a pinch of salt and pepper. Taste and adjust seasonings. Turn off the heat. Leave on the stove to keep warm. 

* Once the veggies are done, remove them from the oven and sprinkle with a few pinches of salt and pepper. 

* Serve a bowl with grits in the bottom, veggies on top and drizzle all of it with the sauce you made. Add extra herbs if desired.