0 from 33 votes
Almost Healthy Vegan Poutine
A fun twist on a classic, this healthy poutine is smothered in "cheese" sauce and fresh veggies for a guilt free comforting meal!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 3 Servings
Calories: 387 kcal
Course:
Main Course
Cuisine:
Canadian
Ingredients
For the potato wedges
- 2 pounds Russet potatoes approx. 4-5 medium potatoes
- 1 tablespoon avocado oil omit and use broth for oil free
- 1 teaspoon sea salt use ½ teaspoon for low sodium
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.
Cup of Yum
Notes
- Make sure your potatoes are very crispy before removing them from the oven so they stand up well and don't get soggy from the sauce.
- For oil free and less fat, use vegetable stock to toss with your potatoes, instead of oil. Make sure to leave a little extra room in between your potatoes so they don't stick to one another, and crisp up nicely.
- For added flavour, toss a little garlic powder, crushed rosemary, and other spices you like to your potato wedges before baking.
- If you have a high-speed blender, the cheese sauce will warm itself up during blending. If not, transfer it to a small saucepan once smooth to keep warm over low to medium heat while you wait for the potatoes to finish baking. Keep an eye on your pan, you want the sauce warm, not bubbling. Whisk occasionally.
- Jazz up your healthy poutine with a dollop of cashew cream and pecan "bacon" topping.
- If you want traditional-style poutine with hot gravy and cheese curds, check out this vegan poutine, instead.
- Nutritional information is for one-third of the recipe including one-third of my nut-free cheese sauce. If you use another sauce, the info will vary.
Nutrition Information
Calories
387cal
(19%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Sodium
2721mg
(113%)
Potassium
1661mg
(47%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
946IU
(19%)
Vitamin C
60mg
(67%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 387
% 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.