Recipe: Completely Inauthentic Vegetarian Poutine (with bacon!)

Vegetarian Poutine with Bacon
Because I do not want to incur the wrath of any Canadian readers, let me start this post with a disclaimer: I totally know this isn’t real poutine. But for a low(er) calorie vegetarian poutine, it’s a pretty tasty compromise. And I’m all about tasty compromises.

I adapted this from an oven-fry poutine recipe I found in Eating Well. Because I can never leave well enough alone (I really can’t), I decided to add more mushrooms and top the whole thing with tempeh bacon. If you’re daring, I also had the idea to crumble vegetarian sausage on top. By adding a protein, you can make the dish more of a meal–serve with some fresh fruit or a salad on the side and you’re good to go.

Vegetarian Poutine with Bacon

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

A recipe for vegetarian poutine with mushroom gravy and tempeh bacon. It might not be pretty, but it is delicious.

Ingredients

  • 1 1/2 lbs new or baby potatoes, scrubbed and quartered
  • 5 teaspoons extra-virgin olive oil, divided
  • 1/4 plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/2 cups no-beef or mushroom broth, divided
  • 3 tablespoons all-purpose flour
  • 8 ounces white mushrooms, coarsely chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped chives
  • 1/2 cup shredded extra-sharp cheddar cheese
  • 4 strips of vegetarian bacon (I prefer the tempeh kind), cooked according to package and crumbled

Instructions

  1. Position rack in lower third of oven; pre-heat to 450 degrees.
  2. Combine potatoes, 2 teaspoons oil, and 1/4 teaspoon each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20-25 minutes.
  3. Whisk 1/2 cup broth and flour in a small bowl; set aside.
  4. Heat the remaining 3 teaspoons oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5-7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by half, 8-10 minutes.
  5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1-3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
  6. When the potatoes are done, push them together in the center of the sheet and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy and bacon.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. jayedee says

    in authentic or not…this sounds wonderful! thanks for sharing the recipe!

    i've found you can get a passable bacon substitute by soaking organic tvp in a mixture of water, salt, liquid smoke and a little bit of brown sugar then frying it in a bit of veggie oil to the degree of doneness you want.

    i also have a recipe for "bacon" made from coconut chips, but i haven't tried it yet. (but its on my list lol)

  2. Texas Type A Mom says

    Sounds great! The only downside for me making the same version of what you have (since I need MM ideas) is the bacon looks raw…

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