Recipe: Completely Inauthentic 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.


  • 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


  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.