Bring vegetable broth to a boil and gradually stir in grits.

Lower heat and stir every 3-5 minutes.

Add soymilk and additional water as needed to keep the grits creamy.

Cook for about 15-20 minutes, the goal is for the grits to form a creamy consistency.

When grits are done add vegan cheddar cheese and a dash of salt to compliment the flavor.

Sauté onions, bell peppers, cayenne, garlic, portobello mushrooms and corn for about 7 minutes.

Add vegetable broth and diced tomatoes into the skillet.

If you would like to thicken your mixture, in a separate skillet warm 1 Tbsp of vegan butter and flour and stir.

Now combine all ingredients, add additional seasonings as needed.

Cook for 5 minutes. Set aside and pour on top of cooked grits.