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.
Go to Vegetarian Poutine with Bacon recipe
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