Cook the vegan sausages according to package directions for 8-10 minutes, until browned. Set aside.

In a 10-inch or 12-inch skillet, add 2 teaspoons avocado oil. When hot, add the sliced Brussels sprouts. Cook on medium to medium-high heat for 8-10 minutes until the Brussels sprouts are cooked through and browned. Stir occasionally. Season with a pinch of salt. Remove from the skillet and set aside.

To the same skillet, add 1/2 teaspoon avocado oil. Add the minced garlic. Sauté for about 30 seconds until fragrant. Add 3 cups of water and Better Than Bouillon to the pan. Bring to a boil.

Add the corn grits and a pinch of salt. Lower the heat, stir, and cover. Cook for 10 minutes. Turn off the heat and leave covered for 5 minutes. Remove the lid and stir.

Divide the grits into bowls. Top with Brussels sprouts and vegan sausage immediately after serving.

Serve immediately.