Recipe: Completely Inauthentic Vegetarian Poutine (with bacon!)

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.