| Prep: 45 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 19g | 4g | 52g |
| sugars | fibre | protein | salt |
| 8g | 6g | 18g | 1.25g |
Why I Love Canadian Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese, Tempeh Bacon, Ranch Dressing, Chives, and Crispy Onions
An Ode to North Meets South
Now, say hello to an explosion of flavor – the Vegan Poutine-Stuffed Bell Peppers with Mushroom Gravy, Cheese, Tempeh Bacon, Ranch Dressing, Chives, and crispy Onions. This Canadian culinary masterpiece has been given a delightful vegan twist in a way that fascinates me and hopefully will make you fall in love too.
Living in sunny Miami with a delicious mix of Cuban and Spanish roots, I’ve always loved blending my traditional cuisine with that of cultures across the globe; creating culinary tapestries that not only taste good, but also open your palate to whole new taste experiences. This recipe does precisely that.
Inspired by the Great Chefs:
I have always admired how inventive and fearless chefs like Julia Child were in experimenting with dishes from other cultures. So, when I decided to take on the challenge of recreating an enticing vegan version of the renowned Canadian Poutine, I knew I was stepping into the big leagues. But the results were truly remarkable.
It’s not just a vegan dish, but a potpourri of textures and flavors that are hard to resist. Plus, the vibrant colors sing a song of visual appeal that is hard to surpass. Trust me when I say, this dish is more than just a feast for your stomach – it’s a feast for your eyes too!
A Perfect Combination:
This Vegan Poutine-Stuffed Bell Pepper enthralls you with its savory mushroom gravy, tempeh bacon, and harmony of aromatic herbs. Pair it with a robust, full-bodied Tempranillo, and you’ll be transported directly to a sunny patio overlooking the sea, impeccably combining new world flavors with old world flair.
Try this fulfilling entree with complementary dishes like a warm, crusty baguette slathered with homemade guacamole or a hearty vegan lentil soup. Regardless of the pairing, the rich flavors in each spoonful of this bell pepper extravaganza will make every bite worthwhile and memorable.
What You’ll Need
- 6 large bell peppers
- 2 cups of French fries, baked and kept hot
- 2 cups of vegan cheese curds
- 8 ounces of tempeh, thinly sliced
- 4 tablespoons of soy sauce
- 2 tablespoons of maple syrup
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of liquid smoke
- 1 cup of crispy onions
- Fresh chives for garnish
- Vegan ranch dressing to taste
- For the Mushroom Gravy:
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 3 tablespoons of tamari or soy sauce
- 2 cups of vegetable stock
- 3 tablespoons of cornstarch mixed with 1/4 cup water
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
- Salt and pepper to taste
Method
Step One
First, prepare the tempeh bacon. Mix the soy sauce, maple syrup, apple cider vinegar, and liquid smoke in a bowl, then add the tempeh slices, ensuring they are fully coated. Leave the tempeh to marinate for at least an hour.
Step Two
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Place them on a baking tray and roast them in the preheated oven for 20 minutes, until they are slightly soft.
Step Three
To make the mushroom gravy, heat the olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until they are tender. Then add the mushrooms and cook until they are soft and browned. Add the tamari or soy sauce, vegetable stock, thyme, sage, salt, and pepper, stirring well. Slowly whisk in the cornstarch-water mixture and allow the gravy to simmer until it thickens.
Step Four
While the gravy simmers, cook the tempeh bacon. Using a non-stick pan over medium heat, cook the marinated tempeh slices until they are brown and crispy on both sides. Once cooked, set them aside to cool before chopping them into small pieces.
Step Five
Fill each roasted bell pepper with hot French fries, vegan cheese curds, and tempeh bacon. Pour the hot mushroom gravy over each pepper, filling them to the top.
Step Six
Return the stuffed peppers to the oven and bake for 10 minutes, until the cheese melts and the peppers are heated through. Top each pepper with crispy onions, chives, and a drizzle of vegan ranch dressing before serving.
