Be inspired by our vegetarian poutine with tofu recipe. This vegetarian recipe will make you revisit the classic Quebec poutine in a way you never imagined.
- 1 large sweet potato (you can also use Russet or Yukon potato)
- 15 ml (1 tbsp) olive oil
- 1 small onion
- ½ head of broccoli
- 250 ml (1 cup) spinach, chopped
- 175 ml (¾ cup) mushrooms, chopped
- 1 garlic clove, minced
- 175 ml (¾ cup) smoked tofu, cubed
- 60 ml (¼ cup) cheese curds (or dairy-free alternative)
- Fresh cilantro, chopped (optional)
- Salt and pepper, to taste
Vegetarian poutine sauce
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) flour
- 15 ml (1 tbsp) milk (or dairy free alternative) (or more, until you reach the desired texture)
- 5 ml (1 tsp) soy sauce
- 1 garlic clove
- 15 ml (1 tbsp) nutritional yeast
- 5 ml (1 tsp) maple syrup
- 5 ml (1 tsp) Dijon mustard
- 5 ml (1 tsp) ketchup
- 5 ml (1 tsp) chili powder or smoked paprika
- Pepper, to taste
- Cut the potatoes into fries shape, and place them on a baking sheet lined with aluminium paper or a silicone mat.
- Drizzle the potatoes with olive oil. Add salt and pepper to taste.
- Put in the oven at 350°F for about 25 minutes.
- In the meantime, cook the onion and garlic for about 5 minutes in a frying pan.
- Add all the other vegetables and the tofu to fry for about 10 minutes. Add salt and pepper to taste.
- As you cook the vegetables, start preparing your sauce ; in a saucepan, melt the butter and add the flour whisking constantly.
- Add milk until you reach the desired texture. Add the rest of the ingredients for the sauce, whisking constantly again.
- Once fully roasted, remove the potatoes from the oven and separate them between two bowls.
- Top with the cooked vegetables, the sauce, the cheese and top with cilantro if desired.