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  • Makes 5⅓ cups hash + 5 cups grits
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Creamy grits and a jumble of spicy veggies make for a satisfying Southern-inspired meal. Here, we’ve cooked the grits with vegetable broth and garlic to create a savory base for the saucy Cajun hash. A colorful mixture of carrots, green beans, bell pepper, tomatoes, and kidney beans is seasoned with a Cajun spice blend that will bring the taste of the bayou to your dinner plate. The level of spiciness will depend on the brand of Cajun seasoning you choose, so be conscious about how much you use. To serve, spoon the hash over the grits, squeeze a lemon wedge over everything, and add a sprinkle of fresh parsley. 

For more vegan Southern inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 1½ cups low-sodium vegetable broth
  • 6 to 8 cloves garlic, minced
  • 1½ cups dry stone-ground grits
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 tablespoons salt-free Cajun seasoning
  • 2 cups cherry tomatoes, halved
  • 1 15-oz. can no-salt-added small red beans or kidney beans, rinsed and drained (1½ cups)
  • 1 cup frozen cut green beans
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Hot pepper sauce
  • Lemon wedges


  • In a large saucepan combine vegetable broth, 1 teaspoon of the garlic, and 4½ cups water. Bring to boiling. Gradually stir in grits. Reduce heat. Cook, uncovered, 40 to 50 minutes or until thickened and grits are tender, stirring frequently.
  • For hash, in an extra-large skillet cook onion, bell pepper, celery, carrots, and the remaining garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add Cajun seasoning; cook and stir 1 minute. Add tomatoes, red beans, and green beans. Cook 5 to 7 minutes or until tomatoes start to break down and green beans are tender, adding water as needed. Season with salt and black pepper.
  • Serve hash over grits. Sprinkle with parsley and serve with hot sauce and lemon wedges.

Comments (3)

(5 from 4 votes)

Recipe Rating

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I thought this was Delicious. I just made quick grits to make the meal take less time to prepare and I added all the garlic to the hash because I didn't think my children would eat garlic grits.

Lucie Gagnon

I will eat this recipe


We love this dish - easy to make and so delicious!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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