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About the Dish

  • Green Onion

    Green Onion

  • Spice Blend

    Spice Blend

  • Celery


  • Roasted Red Peppers

    Roasted Red Peppers

  • Brown Rice Grits

    Brown Rice Grits

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Portobello Mushrooms

    Portobello Mushrooms

  • Garlic


  • Spinach


  • Red Beans

    Red Beans

  • Vegan Pecan 'Cheese'

    Vegan Pecan 'Cheese'


MISE EN PLACE • Heat oven to 450° F • Discard mushroom stem. • Peel and chop garlic. • Chop green onion, keeping whites and greens separate. • Dice celery • Dice roasted pepper. • Drain and rinse beans.
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. • Add onion whites and half of Cajun seasoning. • Reduce heat to medium. Cook, stirring, until onion is translucent, 2-3 minutes.
• Stir in celery, roasted pepper and rice grits. • Add 1 1/4 cups water and bouillon cube. • When water boils, reduce heat to low and cover. Simmer for 15 minutes. • Taste and adjust seasoning as desired.
• Place mushrooms on a baking pan. Coat with 1 teaspoon cooking oil and season with remaining Cajun Seasoning and 1/4 teaspoon kosher salt. • Roast mushroom in oven until tender, about 15 minutes.
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil and garlic. Cook until fragrant, 30-60 seconds • Add spinach. Sauté until wilted, 1-2 minutes.
Stir beans into spinach. Taste and adjust seasoning as desired.
• Serve mushroom with spinach and rice grits. You can stuff or serve separate as desired. •Top with Pecan “Parm” and green onion. Enjoy!