| Prep: 15 mins | Cook: 50 mins – 1 hr | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 11g | 1.5g | 33g |
| sugars | fibre | protein | salt |
| 9g | 5g | 5g | 1.2g |
Why I Love Canadian Vegan Poutine-Stuffed Sweet Potatoes
When I first came across the concept of Vegan Poutine-Stuffed Sweet Potatoes, my culinary heart skipped a beat. The fusion of Canadian comfort food with the natural sweetness of sweet potatoes was simply irresistible. As someone who has spent countless hours perfecting the balance between Creole richness and French elegance, I appreciate any dish that marries bold flavors with comforting textures. This recipe accomplishes that beautifully.
A Nod to Cultural Fusion
My love for this recipe also stems from its clever twist on traditional poutine, which is typically laden with gravy and cheese curds. The Vegan Poutine-Stuffed Sweet Potatoes offer a lighter yet deeply flavorful alternative, good for both vegans and those looking for a healthier option. It’s a delightful fusion, much like my own culinary style which blends Creole and French influences.
The recipe embodies a melding of cultures and tastes, something that resonates deeply with my own gastronomic journey. One bite, and you’ll experience the creamy richness from the vegan cheese curds, balanced by the complex, umami-laden gravy. The nutritional yeast, soy sauce, and miso paste combine forces to create an irresistible gravy that’s infused into the very soul of each sweet potato.
A Recipe Inspired by My Kitchen Heroes
This recipe was inspired by the culinary genius of Canadian chef Lauren Toyota, known for her innovative plant-based dishes. Her approach to vegan comfort food encouraged me to experiment in my own kitchen. If you’re unfamiliar with her work, I highly recommend checking out her blog, Hot for Food.
I find that this dish effortlessly complements other hearty foods. Think of classic Creole dishes like my favorite Creole Gumbo, or even a simple, elegant French Onion Soup. The sweetness of the potatoes provides a lovely contrast to the savory elements in these dishes.
Whether you’re hosting a dinner party or simply savoring a weeknight meal, the Vegan Poutine-Stuffed Sweet Potatoes brings a touch of gourmet flair to your table. When you take your first bite, I hope you feel the joy and comfort that I experience every time I make this recipe.
What You’ll Need
- 6 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup vegan cheese curds
- 1/4 cup chopped fresh parsley (optional)
“`
Method
Step One
Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them a few times with a fork. Place the sweet potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of sea salt and 1 teaspoon of black pepper. Roast in the oven for 45-50 minutes, or until tender.
Step Two
While the sweet potatoes are baking, prepare the vegan gravy. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onion and sauté for 4-5 minutes, until softened and translucent.
Step Three
Add the minced garlic to the saucepan and sauté for another 1-2 minutes until fragrant.
Step Four
In a small bowl, whisk together the vegetable broth and cornstarch until fully combined. Pour the mixture into the saucepan, stirring continuously.
Step Five
Add the nutritional yeast, soy sauce, miso paste, apple cider vinegar, ground black pepper, dried thyme, and smoked paprika. Continue stirring until the gravy thickens, about 5-7 minutes. Remove from heat and set aside.
Step Six
Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise and gently mash the insides with a fork to create a small well.
Step Seven
Top each sweet potato with a generous amount of vegan cheese curds. Pour the hot gravy over the cheese curds and sweet potatoes, allowing the cheese to melt slightly.
Step Eight
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy your Vegan Poutine-Stuffed Sweet Potatoes!
