Almost Healthy Vegan Poutine
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
3 Servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
Canadian
Almost Healthy Vegan Poutine
Description
Almost Healthy Vegan Poutine combines oven-roasted russet potato wedges with a smooth vegan cheese sauce topped by diced fresh vegetables, such as Roma tomato, green onions, and red onion. The potato wedges are tossed with avocado oil or vegetable broth and salt, then roasted until crisp and golden brown. The cheese sauce is prepared separately and warmed gently to create a creamy topping that contrasts the crispiness of the potatoes. The vegetable toppings add freshness and color, completing this vegan take on the classic Canadian dish.
The roasting method ensures a crisp exterior and tender interior in the potato wedges, essential for this dish so they can stand up to the sauce without becoming soggy. The cheese sauce’s creamy texture balances the crispness, and the fresh vegetables provide a subtle bite and brightness. This combination results in a layered dish where textural and flavor contrasts are key.
Serve the poutine in deep dishes to hold the sauce and toppings. This dish is fitting for a casual meal or a snack where enriched vegan flavors are desired. The option to bake oil-free by using broth makes it adjustable for dietary preferences.
For best results, ensure potatoes are fully crisp before removing from the oven to maintain texture under the sauce. Spacing the potatoes during roasting helps achieve this crispness. The vegan cheese sauce is best kept warm but not hot to preserve texture. This recipe allows for added seasonings in the potato wedges and alternative toppings for variety.
Ingredients
For the potato wedges
- 2 pounds russet potato approx. 4-5 medium potatoes
- 1 tablespoon avocado oil omit and use broth for oil free
- 1 teaspoon salt use ½ teaspoon for low sodium, sea salt
For topping the poutine
- 1 Roma tomato diced
- 2-3 tablespoons green onions thinly sliced
- 2-3 tablespoons red onion diced
- 3 cups vegan cheese sauce (1x the linked recipe)
Instructions
- Preheat the oven to 425 degrees F (218 C) convection roast. If you do not have a convection oven, add a few minutes of cooking time. Line a large baking sheet with parchment paper and set it aside.
- Peel your potatoes (if desired) and cut them into one-inch wedges. Place them in a mixing bowl, then add the oil (or broth) and salt and mix well to evenly coat them. Then arrange the potatoes in a single layer on your baking sheet. Roast on the bottom rack of your oven for 25 minutes. Then flip the potatoes and continue cooking for another 10-15 minutes, until the potatoes are golden brown and crispy.
- While the potatoes are cooking, prepare your cheese sauce and toppings.
- Then serve the potatoes in deep dishes, cover in the cheese sauce and sprinkle with the veggie toppings. Enjoy.
Notes
- Ensure potatoes are very crispy before removing from the oven to prevent sogginess when covered with sauce.
- For oil-free preparation, use vegetable stock instead of avocado oil to coat the potato wedges.
- Space potato wedges apart while roasting to allow for even crisping and prevent sticking.
- Enhance flavor by tossing potato wedges with garlic powder, crushed rosemary, or preferred spices before roasting.
- Keep the vegan cheese sauce warm by blending in a high-speed blender or gently warming in a saucepan, stirring occasionally without boiling.
- To vary the dish, add toppings like cashew cream or pecan "bacon".
- Nutritional information varies if you substitute the cheese sauce or change toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387cal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 2721mg | 113% |
| Potassium | 1661mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 60mg | 67% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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