Vegan Creamy Southern Roasted Vegetables

0 Start the vegetables first. Preheat the oven to 400 degrees(F).
1 Put the mushrooms, tomatoes, corn and green beans onto a sheet pan. Drizzle the veggies with the olive oil and sprinkle with the Cajun seasoning.  
2 Toss to coat all the vegetables in the oil and seasonings. Roast for 25-30 minutes or until the veggies are brown and tender. 
3 Now start the buttery chive grits. In a medium sized sauce pan, add the water, non-dairy milk and salt. Stir to combine. Then heat on medium high.
4 Bring to a simmer, reduce heat to low so it is at a small bubble. Very, very slowly add the grits, whisking the entire time so you don't get lumps. 
5 Cover and simmer for 10-15 minutes or until the grits are nice and thick. Turn off the heat, stir in the butter and chives and leave covered until ready to serve.
6 While the veggies and grits are cooking, make the sauce. 
7 Heat the vegan butter in a large non-stick skillet on medium. Add the garlic and sauté for 1-2 minutes. 
8 Add the thyme and the wine to the skillet and let it simmer, reducing heat as needed until most of the wine has cooked down. 3-4 minutes. 
9 Now add the coconut cream, broth, vegan cream cheese and Cajun seasoning. Whisk to combine, and continue to whisk until the cream cheese has completely dissolved. 
10 Season with a pinch of salt and pepper. Taste and adjust seasonings. Turn off the heat. Leave on the stove to keep warm. 
11 Once the veggies are done, remove them from the oven and sprinkle with a few pinches of salt and pepper. 
12 Serve a bowl with grits in the bottom, veggies on top and drizzle all of it with the sauce you made. Add extra herbs if desired.