| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 20g | 5g | 40g |
| sugars | fibre | protein | salt |
| 8g | 7g | 18g | 0.75g |
Why I Love Canadian Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese, and Tempeh Bacon
Behind the Creation of a Canadian Classic
I have always loved finding ways to weave together my own rich culinary heritage with the vibrant flavors of other cuisines. When I came across the comforting Canadian dish, Poutine, I knew it was something I wanted to try my hand at. But this isn’t just any version of the classic, it’s Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese, and Tempeh Bacon.
The idea for stuffing bell peppers with a savory combination of poutine ingredients was partly inspired by a delightful recipe from renowned vegan chef Lauren Toyota. The challenge was to bring a twist to this hearty and comforting dish, and giving it a vegan transformation while keeping it flavorful, was an enticing one.
Bringing Bites Of Comfort, One Pepper at a Time
There’s just something inherently comforting and fun about an edible bowl, especially when it’s packed to the brim with poutine goodness. As with my beloved éclairs and beignets, the beauty here is the combination of textures and flavors. The sweetness of the well-roasted bell peppers pairs wonderfully with the umami of the mushroom gravy, the subtle smokiness of the tempeh bacon and the creaminess of vegan cheese. It’s like a symphony for the taste buds, so wonderfully harmonious.
The whisking together of humble ingredients brings back memories of watching my family prepare traditional Louisiana cuisine. Though Creole and French cooking has always been my forte, taking a detour to Canada for this dish was well worth it! It’s a delightful, heartwarming meal that is perfect for cold winter nights or when you simply need to indulge!.
Delightful Doubles: Pairings for Your Poutine-Stuffed Peppers
While these Vegan Poutine-Stuffed Bell Peppers can be a complete meal all by themselves, they’re also magnificent with a simple green salad, or a light soup like a classic Minestrone to balance out the heavier poutine elements. If you’re feeling adventurous, match them with a hearty Coq au Vin (just make sure to use a vegan substitute for the chicken). Paired rightly, this charming dish can elevate any meal from ordinary to extraordinary.
So there you have it, my friends! Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese and Tempeh Bacon – certainly a mouthful in more ways than one. I love this recipe for its comforting flavors as well as the memories it brings. While it’s not a dessert, it sure is a treat. Like any dish, it’s not just about the ingredients – it’s the love, creativity, and history we put into their amalgamation that create a memorable dish!
What You’ll Need
- 6 bell peppers, any color
- 1.5 pounds russet potatoes
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 8 oz tempeh
- 2 tablespoons tamari sauce
- 2 tablespoons maple syrup
- 1/2 teaspoon smoked paprika
- 1 tablespoon liquid smoke
- 2 cups chopped white mushrooms
- 2 cloves garlic, minced
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1.5 cups vegan cheese shreds
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and sprinkle inside with salt and pepper. Set aside.
Step Two
Cut the potatoes into small cubes and toss them with 1 tablespoon of olive oil, salt and pepper. Spread them onto a baking sheet and roast in the oven for 20-30 minutes, or until they become golden and crispy.
Step Three
While the potatoes are roasting, slice the tempeh into thin strips. In a bowl, mix together the tamari sauce, maple syrup, smoked paprika and liquid smoke. Toss the tempeh strips in the mixture to marinate. Let it sit for about 10-15 minutes.
Step Four
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the marinated tempeh strips and cook for about 3-5 minutes on each side, or until they are crispy and browned. Remove the tempeh from the pan and set it aside.
Step Five
In the same pan, add one more tablespoon of olive oil. Add the chopped mushrooms and garlic, sautee until the mushrooms are browned and fragrant. Remove the mushrooms from the pan and set it aside.
Step Six
In the same pan, melt the vegan butter over medium heat. Sprinkle in the flour and whisk until it forms a paste. Slowly whisk in the vegetable broth, and add the soy sauce and Dijon mustard. Let the gravy simmer and thicken for about 5-10 minutes.
Step Seven
Mix the roasted potatoes, cooked tempeh and mushrooms together in a large bowl. Spoon the mixture into each bell pepper, filling them to the top. Spoon a generous amount of gravy on top of each filled pepper, and sprinkle with the vegan cheese shreds.
Step Eight
Place the filled peppers back in the oven and bake for an additional 15-20 minutes, or until the cheese has melted and the peppers are soft. Let them cool for a few minutes before serving. Enjoy your Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese and Tempeh Bacon!
