The Whole Food Plant Based Cooking Show
Plant-Based Poutine
Calories: 313kcal
We learned, on arrival in Canada, that poutine is a national dish that can be found in various forms from shawarma shops to burger joints. Seeing all these variations inspired me to created this whole food plant-based version that uses oven baked sweet potato fries, homemade vegan cheese curd, and a delicious mushroom gravy, topped with some fresh broccoli sprouts!
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Ingredients
Cheese
- ½ cup cashews or almonds, or sunflower seeds
- 2 tbsp nutritional yeast
- 1 tbsp agar agar powder
- 1 ½ tbsp lemon juice
- ½ deglet date
- 1 tsp miso paste or low sodium tamari
- ¾ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dijon mustard
- 1 cup water
Fries
- 2 medium sweet potatoes cut into fries
- ¼ cup vegetable broth low sodium
- ½ tsp cracked pepper or more
Gravy
- 8 ounces mushrooms sliced
- ½ medium onion diced
- 2 cloves garlic minced
- 1 tbsp balsamic vinegar or white wine vinegar
- 1 tsp tamari low sodium
- ½ tsp smoked paprika
- ¾ cup vegetable broth low sodium
- 1 tbsp tapioca starch or corn starch
Instructions
Cheese
- Add all ingredients to a blender and blend until smooth.
- Pour mixture into a saucepan and cook on a simmer for 5 minutes stirring frequently to keep it from sticking to the bottom of the pan and to keep it smooth.
- Spoon mixture into a glass tupperware, smooth the top and cover with a lid.
- Place in the refrigerator for at least an hour so that the cheese can set up.
Fries
- Preheat oven to 450°F.
- Place fries in a mixing bow and add the vegetable broth and pepper.
- Stir until well coated.
- Spread fries evenly onto a parchment lined baking tray and bake for 30 minutes.
- Take fries out of oven, flip each one and place back in the oven for 5 more minutes.
Gravy
- Sauté the mushrooms until evenly browned using a little bit of water to keep them from sticking to the pan.
- Once mushrooms are finished cooking, place them in a bowl and set aside.
- Sauté the onions and garlic using a little water to keep them from sticking.
- Add half of the mushrooms, the onions and garlic and the remaining ingredients to a blender and blend until smooth.
- Pour mixture into a saucepan and cook for a few minutes, stirring frequently to thicken.
Assemble
- Divide the fries into two portions and place them in bowls or on plates.
- Ladle a little gravy on top of the fries.
- Break off some chunks of the cheese and sprinkle on top of the gravy
- Optional: Garnish with sprouts or chopped spring onions.
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Nutrition
Calories: 313kcal | Carbohydrates: 65g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 441mg | Potassium: 1409mg | Fiber: 11g | Sugar: 16g | Vitamin A: 32563IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 3mg
