In true tradition, I’m sharing another holiday recipe that’s late. I was inspired to make a Thanksgiving style poutine with all my leftovers from the previous day. I actually made this for the first time right after I cooked a dinner of Trader Joe’s sweet potato fries and cauliflower stuffing. As mentioned in my last post. I ended up making my own version of their stuffing, which lead to making this poutine with a Thanksgiving spin on it. It’s crazy how something random can inspire you like that. But after having the fries with stuffing and gravy, I knew mac had to be added to the mix. Thus vegan poutine was born!
Traditional poutine is made with a base of fries, usually thin cut, covered in brown gravy and cheese curds. For this version I ditched the dairy and used my mac and cheese in place of the curds. I also used my mushroom gravy to top it all off. Blending it up to make a better consistency and adding stock to thin it out so it drizzles.
You can get absolutely crazy with this concept though. Adding some cranberry chia jam throughout (the stuffing does have dried cranberries) or making my cheese sauce and skipping the pasta. I think this would also be insane with some coconut bacon – but I tried to contain myself haha.
This of course can be made all year round. It just so happens to be perfect for repurposing leftovers. I won’t judge you if you make this in the hotter months. So if you do give it a try you should totally send me a photo. I get a huge kick out of it. You guys make my day so much brighter with your recreations! If you snap a photo, tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post.
Vegan Thanksgiving Style Poutine
Yield 2 servings
- 2 medium Sweet Potatoes, thinly sliced into fries
- 3 cups Cauliflower Rice “Stuffing”, recipe here
- 2 ½ cups Gluten-Free Macaroni Pasta, dried
- 1 cup Cheddar Cheese Sauce, recipe here
- 2 tbsp All-Purpose Seasoning
- 1-2 tbsp Cornstarch, (optional)
- Cooking Spray, (optional)
- ¾ cups Mushroom Gravy, blended
- GF Crispy Onions, to top (optional)
- Fresh Green Onions, to top (optional)
- Preheat oven to 435 degrees F.
- Wash and slice your sweet potatoes into thin fry shapes. Toss with all-purpose seasoning and 2 tbsp cornstarch until evenly coated.
- Line a baking sheet with parchment and spread out fries evenly, making sure none touch. You might need two pans.
- Bake for 35-45 minutes, or until crispy and tender inside. Optional, you can use cooking spray or toss fries in 1/2 tbsp of oil before coating in starch or spray the parchment and tops of each fry.
- While that’s baking, measure and blend your cheese sauce together until smooth.
- In a large skillet make a batch of cauliflower stuffing, recipe can be found here.
- Bring a pot of water to a boil and cook your macaroni noodles until tender.
- Drain water, reserving half in a cup.
- Add sauce as desired and fold together. Pour in reserved pasta water to thin it out as needed.
- Take about a cup of mushroom gravy and blend it until smooth. Heat as needed.
- Assemble with a base of sweet potato fries. Topped with cauliflower stuffing, macaroni and cheese, a generous pour of mushroom gravy and some crispy onions + fresh chopped scallions for good measure.
- Serve immediately, enjoy!
Using cornstarch and oil/spray are completely optional. You will yield a better result if you use a combination of the two. Alternatively you could totally bake up the sweet potatoes whole, cut into wedges or cubes.
Courses Entree, Side