Imported from YouTube

Crispy Cajun Mushroom “Shrimp” and Grits

Name: Crispy Cajun Mushroom “Shrimp” and Grits
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Yellow corn grits (Stone-ground or quick grits; the transcript gives a shorter cooking time for quick grits and 20–25 minutes for stone-ground.); 3 cup Vegetable broth (2 cups for the grits and 1 cup for the gravy.); 3 cup Unsweetened plant milk (2 cups for the grits (the transcript uses soy milk; the written list offers cashew or oat milk) and 1 cup for the wet bath.); 5 tbsp Plant-based butter (3 tbsp for grits and 2 tbsp for gravy, divided; the transcript adds the gravy butter in two 1-tbsp additions.); 0.25 cup Nutritional yeast; 0.5 tsp Garlic powder; Salt (To taste, for grits.); Black pepper (To taste; the transcript also uses it in the gravy.); 1 cup King trumpet mushrooms (The transcript gives 8 oz total, cutting off the caps for gravy; slice the stems into rounds and score crosswise on both sides. Written description says ¾-inch rounds, while the transcript says ¼-inch discs.); 1 tsp Apple cider vinegar (For the wet bath.); 2 tbsp Hot sauce (For the wet bath.); 1 tbsp Yellow mustard (For the wet bath.); 4 tsp Furikake (2 tsp for the wet bath and 1–2 tsp for the dry dredge; transcript says to add more furikake to the dry mix.); 1 cup Premade fish batter (Plant-based description calls for a premade fish batter; check product ingredients for dietary suitability.); 1 tsp Cajun seasoning (Salt-free; 1–2 tsp for the dry dredge and 1 tsp for the gravy. Combined from the written ingredient quantities and transcript.); Neutral oil (For shallow frying; heat to 350°F (175°C).); 1 Yellow onion (Small, finely diced. The transcript specifies ¼ cup chopped onion; the written list specifies one small onion.); 0.5 each Green bell pepper (Small, finely diced. The transcript also mentions red bell pepper, but no quantity is provided there.); Red bell pepper (Chopped; mentioned in the transcript, with no amount given in the written ingredient list.); 3 cloves Garlic (Minced; written list says 2 cloves, while the transcript says about 2–3 cloves. Use 2–3 cloves.); 1 tbsp All-purpose flour (Written ingredient list; the transcript instead calls for chickpea flour. Source gives conflicting flour types.); 1 tbsp Chickpea flour (Named in the transcript for thickening the gravy; written ingredient list specifies all-purpose flour instead.); 1 tsp Vegan Worcestershire sauce; 0.5 tsp Smoked paprika; Green onions (Sliced, for serving.); Lemon (Fresh wedges, for serving; named in the written ingredient list, not explicitly shown in the spoken plating instructions.)

Recipe by PlantbasedBrandon @plantbasedbrandon1 · YouTube

Imported by Starr2 on SeeMeCook

Creamy, savory grits are topped with crisp, Cajun-seasoned king trumpet mushroom rounds and a smoky, chunky mushroom gravy. This plant-based take on shrimp and grits gets its crunch from a double-dredged fry and its richness from nutritional yeast and vegan butter.

4 servings65 minAmerican

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Ingredients

1 cup Yellow corn grits (Stone-ground or quick grits; the transcript gives a shorter cooking time for quick grits and 20–25 minutes for stone-ground.)
3 cup Vegetable broth (2 cups for the grits and 1 cup for the gravy.)
3 cup Unsweetened plant milk (2 cups for the grits (the transcript uses soy milk; the written list offers cashew or oat milk) and 1 cup for the wet bath.)
5 tbsp Plant-based butter (3 tbsp for grits and 2 tbsp for gravy, divided; the transcript adds the gravy butter in two 1-tbsp additions.)
0.25 cup Nutritional yeast
0.5 tsp Garlic powder
Salt (To taste, for grits.)
Black pepper (To taste; the transcript also uses it in the gravy.)
1 cup King trumpet mushrooms (The transcript gives 8 oz total, cutting off the caps for gravy; slice the stems into rounds and score crosswise on both sides. Written description says ¾-inch rounds, while the transcript says ¼-inch discs.)
1 tsp Apple cider vinegar (For the wet bath.)
2 tbsp Hot sauce (For the wet bath.)
1 tbsp Yellow mustard (For the wet bath.)
4 tsp Furikake (2 tsp for the wet bath and 1–2 tsp for the dry dredge; transcript says to add more furikake to the dry mix.)
1 cup Premade fish batter (Plant-based description calls for a premade fish batter; check product ingredients for dietary suitability.)
1 tsp Cajun seasoning (Salt-free; 1–2 tsp for the dry dredge and 1 tsp for the gravy. Combined from the written ingredient quantities and transcript.)
Neutral oil (For shallow frying; heat to 350°F (175°C).)
1 Yellow onion (Small, finely diced. The transcript specifies ¼ cup chopped onion; the written list specifies one small onion.)
0.5 each Green bell pepper (Small, finely diced. The transcript also mentions red bell pepper, but no quantity is provided there.)
Red bell pepper (Chopped; mentioned in the transcript, with no amount given in the written ingredient list.)
3 cloves Garlic (Minced; written list says 2 cloves, while the transcript says about 2–3 cloves. Use 2–3 cloves.)
1 tbsp All-purpose flour (Written ingredient list; the transcript instead calls for chickpea flour. Source gives conflicting flour types.)
1 tbsp Chickpea flour (Named in the transcript for thickening the gravy; written ingredient list specifies all-purpose flour instead.)
1 tsp Vegan Worcestershire sauce
0.5 tsp Smoked paprika
Green onions (Sliced, for serving.)
Lemon (Fresh wedges, for serving; named in the written ingredient list, not explicitly shown in the spoken plating instructions.)

Steps

1
Add 2 cups of vegetable broth and 2 cups of unsweetened plant milk to a pot. Mix briefly, then bring the liquid to a boil.
2
Slowly pour in 1 cup of grits while mixing to prevent clumps.
3
Reduce the heat to low, cover the pot, and simmer until the grits thicken: about 5–7 minutes for quick grits or 20–25 minutes for stone-ground grits. Remove the lid and stir every few minutes as they cook; stop when creamy and thickened.
4
Turn off the heat. Add 3 tbsp plant-based butter, salt to taste, ¼ cup nutritional yeast, ½ tsp garlic powder, and black pepper to taste. Mix until fully combined and creamy.
5
Cut off the king trumpet mushroom caps and reserve them for the gravy. Slice the stems into rounds (the written list specifies ¾-inch rounds; the transcript says ¼-inch discs), then score both sides of each round in a crosshatch pattern. Set aside.
6
Finely chop the reserved mushroom caps into small bite-sized pieces for the gravy and set aside.
7
Set out two shallow bowls. In one, combine 1 cup unsweetened plant milk, 1 tsp apple cider vinegar, 2 tbsp hot sauce, 1 tbsp yellow mustard, and 2 tsp furikake. Mix thoroughly to make the wet bath.
8
In the second bowl, combine 1 cup premade fish batter, 1–2 tsp salt-free Cajun seasoning, and 1–2 tsp furikake. Mix thoroughly.
9
Dip each mushroom round in the wet bath, then coat it thoroughly in the dry dredge and shake off excess. Dip it in the wet bath a second time, then return it to the dry dredge for a double coating.
10
Heat neutral oil to 350°F (175°C) for shallow frying. Fry the coated mushroom rounds for about 2 minutes on one side, then flip and fry for another 30 seconds to 1 minute, adjusting as needed because the mushrooms may cook faster. Remove when golden brown.
11
Place a wire rack over paper towels and transfer the fried mushrooms to the rack to cool and stay crisp.
12
For the gravy, melt 1 tbsp plant-based butter in a pan over medium heat. Add the chopped mushroom caps and cook with the onion and bell peppers for about 5 minutes, until the mushrooms release their moisture and the vegetables soften.
13
Near the end of cooking, add the minced garlic and cook for about 30 seconds, until fragrant.
14
Add the remaining 1 tbsp plant-based butter. Once melted, sprinkle in 1 tbsp flour (the written list specifies all-purpose flour; the transcript says chickpea flour) and stir until incorporated with no dry spots. Cook for about 30 seconds.
15
Slowly pour in 1 cup vegetable broth while stirring to prevent lumps. Keep the pan over medium heat until the gravy begins to bubble.
16
Reduce the heat to low. Add 1 tsp Cajun seasoning, 1 tsp vegan Worcestershire sauce, and black pepper to taste. Mix thoroughly and let the gravy thicken.
17
Add ½ tsp smoked paprika and mix thoroughly. Continue cooking until the gravy thickens to your liking.
18
To serve, spoon creamy grits into bowls and smooth them out. Arrange the crispy mushrooms on top, then drizzle the gravy over the mushrooms and around the bowl. Finish with sliced green onions and fresh lemon wedges.
19
Taste and serve.

Notes

The source conflicts on several details: grits are offered as stone-ground or quick, mushroom rounds are listed as ¾ inch but described in the transcript as ¼ inch, and gravy flour is listed as all-purpose but spoken as chickpea flour. The written list includes a small green pepper while the transcript says red and green peppers; the written list gives 2 garlic cloves while the transcript says about 2–3. Lemon wedges are listed for serving but not mentioned during spoken plating. The source does not state a yield.