Canada Day Plant-Based Poutine (V, GF)
A philosophical quandary for you: If you celebrate Canada Day without consuming at least one iconic national dish, have you really celebrated Canada Day?
Thankfully, for this year at least, this can remain a purely rhetorical question—we’re making plant-based poutine and think it would be unpatriotic of you not to join in!
Sweet Potato Fry Ingredients:
2 large sweet potatoes, sliced thinly
Salt and pepper, to taste
Salt and pepper, to taste
Your plant-based cheese of choice (We think this one from Minimalist Baker is pretty gouda... sorry—we can never resist, eh?).
Preheat your oven to 425 F.
Thoroughly scrub your sweet potatoes, then slice into fries.
Place your fries onto a baking sheet lined with parchment paper, then drizzle with olive oil and season with salt and pepper. Toss well to ensure your fries are evenly coated. (Psst! The secret to perfectly crisp fries is a tray free from over-crowding. Spread your spuds over two baking trays to ensure maximum crispness.)
Place your pommes into the oven and bake for half an hour, then turn before baking for a further 15 minutes, or until your they have reached the desired crispness.
While your fries are in the oven, make a start on the gravy. In a saucepan warm up the miso paste, Almondmilk, and one cup of water over a medium heat, whisking until the miso paste has fully dissolved.
While continuing to whisk, add in the onion powder, nutritional yeast, garlic powder, cinnamon, thyme, flour, salt and pepper, and the remaining half cup of water.
Bring to a boil, then let simmer until your gravy has reached the desired thickness.
Once your fries are done, remove from the oven and pile onto a plate, then sprinkle with plant-based cheese, douse in gravy, and enjoy this most Canadian of bites!
-Elena Mari and Nathan Legiehn for GHJC
