Cajun Soy Curls and Creamy Vegan Jalapeño Grits

Ingredients

• 950 ml (4 cups)water
• 15 ml (1 tbsp)vegan butter or olive oil
• 1 tspsalt
• 240 ml (1 cup)grits
• 240 ml (1 cup), dividedcashew cream
• to tastefreshly ground black pepper
• 1jalapeño, deseeded and minced
• 2 cups (about 100 g)dry soy curls
• enough to coverboiling water
• 45 ml (3 tbsp), dividedoil
• 2 clovesgarlic, minced
• 2scallions, thinly sliced
• 15 ml (1 tbsp)minced parsley
• 10 ml (2 tsp)Cajun spice blend
• 2.5 ml (1/2 tsp)sweet smoked paprika
• 2.5 ml (1/2 tsp)salt
• 120 ml (1/2 cup)vegetable broth
• 30 ml (2 tbsp)lemon juice
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the grits

   Bring the water, vegan butter and salt to the boil in a large pot over high heat. Slowly pour in the grits, stirring continuously. Reduce the heat to a simmer, cover and cook for about 15 minutes, until most of the water has been absorbed. Stir frequently so the grits do not stick to the bottom.

2. 2

   Add cream

   Stir in 120 ml (1/2 cup) of the cashew cream. Cover and cook for about 10 minutes, stirring occasionally.

3. 3

   Finish the grits

   Add the remaining 120 ml (1/2 cup) of cashew cream and the minced jalapeño. Cook for 30–35 minutes, stirring occasionally, until the grits are soft, tender and very creamy.

4. 4

   Rehydrate soy curls

   Put the soy curls in a large heatproof bowl and add enough boiling water to cover them. Cover the bowl and leave for 20 minutes. Drain, then, once cool enough to handle, squeeze out as much water as possible.

5. 5

   Brown the soy curls

   Heat a large frying pan over medium heat and add 30 ml (2 tbsp) of oil. Add the soy curls and fry for 5–6 minutes, or until golden.

6. 6

   Season the curls

   Push the soy curls to one side of the pan and add the remaining 15 ml (1 tbsp) of oil. Add the garlic, scallions, parsley, Cajun spice, smoked paprika and salt; fry for a few seconds, then mix with the soy curls. Cook for 1–2 minutes, then pour in the broth. Cook for a further 2–3 minutes, stirring frequently to prevent sticking.

7. 7

   Finish the sauce

   Turn off the heat, season with black pepper and stir in the lemon juice. Loosen the mixture with more broth if needed, then taste and adjust the seasoning.

8. 8

   Serve hot

   Serve the grits hot with the Cajun soy curls and garnish with cilantro.

What are grits?

Grits are a Southern American dish made by simmering coarsely ground maize in liquid until tender. They are often served as a savoury base, including in the well-known pairing of shrimp and grits.

This plant-based version uses soy curls in place of seafood and builds richness into the grits with cashew cream. Jalapeño brings a gentle chilli note, while Cajun spices and lemon give the topping savoury depth and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 12g protein, 39g carbs, 22g fat.

Most of the carbohydrates come from the grits, while the oils and cashew cream contribute much of the fat. Soy curls provide the main protein, with smaller amounts from the grits and cashew cream. Serve with greens or a salad to add freshness and make the plate feel more balanced.

Building creamy grits

Slow pouring: add the grits gradually to boiling water while stirring. This helps distribute them evenly and reduces the chance of clumps forming.

Patient simmering: keep the pot covered at a gentle simmer and stir regularly, especially around the base. The staged additions of cashew cream give the grits time to soften before the final, creamy finish.

Getting soy curls ready

Soaking: cover the dry curls with boiling water and leave them for the full 20 minutes. They should be pliable before they go into the pan.

Squeezing: drain them and press out as much water as you can once they are cool enough to handle. Drier curls brown more readily and are less likely to dilute the seasoning.

Browning and seasoning

Golden edges: fry the curls in the first portion of oil for 5–6 minutes, letting them colour before adding the aromatics. This gives the topping a firmer, more substantial texture.

Briefly fried spices: add the garlic, scallions, parsley and spices to the second portion of oil for only a few seconds before mixing them through. Add broth afterwards to coat the curls without letting the pan become dry.

Checking texture and heat

Tender grits: use the stated 30–35 minutes after adding the last cashew cream as a guide, and check that the grains are soft before serving. Stir now and then to prevent sticking.

Jalapeño warmth: removing the seeds keeps the chilli flavour without as much heat. For a milder bowl, use less jalapeño; for more kick, keep some seeds in.

Serving the bowl

Serve the grits as soon as they are creamy and hot, with the soy curls spooned over the top. The recipe suggests cilantro as a garnish; a squeeze of lemon at the table can also lift the savoury topping.

For a more rounded plate, add a simple green salad or cooked greens alongside. Their fresh, slightly bitter flavour sits well with the rich grits and spiced curls.

Recipe notes & tips

• Stir the grits regularly, reaching the base and corners of the pot.
• Keep the soy curls in a single layer while browning, working in batches if your pan is crowded.
• Squeeze the rehydrated curls firmly but wait until they are cool enough to handle.
• Keep extra vegetable broth nearby to loosen the soy curls if the pan becomes dry.
• Taste the Cajun mixture after adding lemon juice before adjusting the salt or pepper.

Variations

• More heat: leave some jalapeño seeds in or add a pinch of chilli flakes.
• Milder grits: use less jalapeño for a gentler chilli flavour.
• Smokier topping: add a little extra smoked paprika to the soy curls.
• Herb swap: use chopped fresh parsley as the finishing herb instead of cilantro.
• Green side: serve with sautéed greens for a fresh contrast to the creamy grits.

Common mistakes to avoid

• Adding grits too quickly: they can clump, so pour them in slowly while stirring.
• Skipping the stirring: grits can stick to the pot, so stir frequently during the simmer.
• Leaving excess soaking water: wet soy curls are harder to brown, so squeeze them well after draining.
• Adding spices too early: garlic and spices can scorch, so fry them briefly before adding broth.
• Cooking the pan dry: the soy curls may stick, so loosen them with more broth when needed.

How to store

Refrigerate leftover grits and soy curls in separate airtight containers for up to 3 days. Reheat gently on the hob or in the microwave; stir a splash of water or broth into the grits to loosen them, and heat the soy curls until piping hot.

Frequently asked questions