| Prep: 20 mins | Cook: 35 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 12g | 5g | 48g |
| sugars | fibre | protein | salt |
| 13g | 8g | 8g | 1.5g |
Why I Love Canadian Vegan Poutine-Stuffed Sweet Potatoes with Mushroom Gravy, Cheese, and Coconut Bacon
For a kid who grew up in the heartland of Montana, a vegan dish may seem like a far cry from my roots. But today, I want to share with you an unassuming plant-based twist on a hearty Canadian dish. Meet the Vegan Poutine-Stuffed Sweet Potatoes with Mushroom Gravy, Cheese, and Coconut Bacon. It’s a vibrant and inventive take on poutine – the ultimate Canadian comfort food.
The mix of sweet, salty, and savory all in one forkful is supremely satisfying and brings a whole new perspective to vegan cuisine. It’s no Bison burger or huckleberry pie, but it does possess a complexity that speaks to my culinary senses.
A Touch of Innovation
The brilliance of this Vegan Poutine-Stuffed Sweet Potatoes recipe is primarily in its edgy, vegan interpretation of traditional poutine. The iconic dish is reimagined here with the baked sweet potatoes serving as the base, and an innovative take on gravy, generously blanketed with vegan cheese shreds. And the crowning touch? Coconut bacon – adding a surprising crunch, smokiness, and a hint of sweetness.
While not explicitly modeled on a particular chef’s style, I’m certain a revolutionary vegan chef like Chloe Coscarelli would find delight in this flavorful, plant-based concoction.
A Whole New Take on Vegan Comfort Food
Despite its uniqueness, this recipe could be seen as drawing parallels with dishes like vegan loaded nachos, or a deconstructed vegetable pot pie, owing to its components and the layered serving style.
Pair this dish up with a refreshing watermelon salad, or a warm bowl of vegan roasted carrot soup if you fancy a bigger meal. It’s the perfect centerpiece for a vegan feast or a comforting solo meal on those chillier nights.
Exploration and experimentation have always been the heart and soul of my cooking journey. This Vegan Poutine-Stuffed Sweet Potatoes with Mushroom Gravy, Cheese, and Coconut Bacon proves that it doesn’t matter if you’re a carnivore, herbivore, or somewhere in between, there’s always a flavorful adventure waiting to happen in the kitchen. Happy cooking!
What You’ll Need
- 6 medium sweet potatoes
- 2 cups sliced white mushrooms
- 4 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1.5 cups vegan cheese shreds
- For the coconut bacon:
- 2 cups unsweetened flaked coconut
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Pinch of sea salt
Method
Step One
Begin by preheating your oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork. On a sheet pan, place them and bake for 45-55 minutes, or until soft and easily pierced with a knife.
Step Two
While the sweet potatoes are baking, prepare the coconut bacon. In a large bowl, combine the flaked coconut, 2 tablespoons of tamari or soy sauce, maple syrup, smoked paprika, and a pinch of sea salt. Spread this mixture out on a lined baking sheet and bake at the same temperature as the sweet potatoes for about 12-15 minutes. Remember to stir the mixture every few minutes to prevent burning. Once done, remove it from the oven and set it aside.
Step Three
In a large, deep skillet, heat up 2 tablespoons of olive oil over medium heat. Add the sliced white mushrooms and the finely chopped garlic. Sauté until the mushrooms are soft and the garlic is fragrant.
Step Four
Sprinkle the 3 tablespoons of flour over the sautéed mushrooms and garlic. Stir it in until the flour is fully absorbed. Slowly pour in the vegetable broth, stirring continuously to prevent clumps. Add in the 2 tablespoons of tamari or soy sauce, dried thyme, and dried rosemary. Allow this mixture to simmer for about 10 minutes, or until it has thickened into a gravy-like consistency. Season it to taste with salt and black pepper.
Step Five
Once the sweet potatoes are done and have cooled slightly, cut a slit into the top of each one. Use a fork to lightly mash the insides. Stuff the vegan cheese shreds into the sweet potatoes, then pour over the mushroom gravy. Top each one with coconut bacon.
Step Six
Return the stuffed sweet potatoes to the oven for another 10-15 minutes, or until the cheese has melted and is bubbly. Take them out of the oven and let them cool a bit before serving. Enjoy your Delicious Vegan Poutine-Stuffed Sweet Potatoes!
