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Vegan Thanksgiving Style Poutine

Prep

Cook

Inactive

Total

Yield 2 servings

Ingredients

Instructions

  1. Preheat oven to 435 degrees F.
  2. Wash and slice your sweet potatoes into thin fry shapes. Toss with all-purpose seasoning and 2 tbsp cornstarch until evenly coated.
  3. Line a baking sheet with parchment and spread out fries evenly, making sure none touch. You might need two pans.
  4. 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.
  5. While that’s baking, measure and blend your cheese sauce together until smooth.
  6. In a large skillet make a batch of cauliflower stuffing, recipe can be found here.
  7. Bring a pot of water to a boil and cook your macaroni noodles until tender.
  8. Drain water, reserving half in a cup.
  9. Add sauce as desired and fold together. Pour in reserved pasta water to thin it out as needed.
  10. Take about a cup of mushroom gravy and blend it until smooth. Heat as needed.
  11. 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.
  12. Serve immediately, enjoy!

Notes

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

Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-thanksgiving-poutine-using-leftovers/