Vegan Poutine
17:54
"Life is too short to spend it at war with yourself."- Unknown
When we first moved to Quebec, one of the first "local" foods we tried was poutine, which is really just another word for cholesterol. You grow old enough and you soon realise it's something you crave when alcohol takes over your system. I got sick of course after that first try (lactose intolerant over here). All the cheese curds just didn't agree with me. I also found it way too salty. But maybe it's just me, I don't know what even when it's right there on my tongue.
Lactose issues aside, I marked poutine as a food I'll just never eat. I'll just have fries with ketchup, thank you very much. But there comes a time in a vegan's life when you want to live a little and just not worry about calories and nutritional value. The little health nut in me though wants both all the fun and the taste. Sometimes, you just can't choose to compromise. Am I right or what?
My first vegan poutine was from Lola Rosa and it was heavenly. But of course, after a few bites, I did find it rather salty. Perhaps there's something wrong with my taste buds. As with a lot of things I eat dining out, I just had to recreate it at home. So here goes.
**Full disclosure: I eyed this recipe a lot without using a lot of measurements. Be creative!**
Let me love you!
Serves 2-3
Ingredients:
- 2-3 medium sweet potatoes, washed and scrubbed
- Coconut oil
- Dried herbs such as basil and coriander
- 2 packs of crimini mushrooms (about 4 oz each)
- 1 1/4 cup vegetable broth
- 2 tbsp tamari sauce
- 2 tbsp (or more) arrowroot powder
- Daiya mozzarella style shreds
Preheat oven to 350F. Oil a baking sheet with coconut oil.
Slice sweet potatoes in sticks or wedges as desired. Mix with herbs.
Place the sweet potato wedges on the baking sheet and bake for 30-45 minutes, until crispy.
Whilst the sweet potatoes are in the oven, clean and slice the mushrooms. In a saucepan, combine vegetable broth and tamari and let simmer for a few minutes.
Mix mushrooms and continue to simmer for at least 10 minutes.
In a small bowl, mix the arrowroot with a tbsp or so of hot water, until it turns into a paste. Pour this mixture into the saucepan and stir constantly until the sauce thickens. Remove from heat when ready.
Once the sweet potatoes are baked, place desired amount in bowls and top with mushroom gravy. Whilst still hot, top with Daiya cheese and melt.
Enjoy! xx
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