Recipe: Completely Inauthentic Vegetarian Poutine (with bacon!)

By Kiersten | Last Updated: May 15, 2014

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.

Go to Vegetarian Poutine with Bacon recipe

Vegetarian Poutine with Bacon

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes




  • 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
Print recipe


  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.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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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)

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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