Vegan Thanksgiving Poutine

 

Interesting for Christmas too.

Delicious and out of this world are the compliments I got for this recipe.

Vegan Thanksgiving Poutine 

Ingredients 

6                                                                           Small sweet potatoes

 3/4 teaspoon (divided)                                   Kosher salt

1 teaspoon                                                         Garlic powder

1 teaspoon                                                         Paprika

1/4 teaspoon                                                      Turmeric

1/8 teaspoon                                                      Cayenne pepper 

Black pepper to taste

1/4 cup                                                                 Fresh cranberries 

1/2 cup                                                                 Chopped pecan

4 tablespoons (divided)                                   Oil 

4 tablespoons                                                    Pumpkin purée

1                                                                            Chopped scallion 

2 cloves                                                               Chopped garlic 

About 3/4 cup                                                    Vegetable stock 

Directions 

Preheat  oven and a sheet pan at 400°F. (200°C.)

Peel and slice the potatoes into fries.  Put them in a large bowl, add 2 tablespoons of oil and toss.  Add 1/2 teaspoon  salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/4 turmeric, 1/8 teaspoon cayenne pepper and black pepper to taste.  Toss and spread on the preheated sheet pan.

Bake for 15 minutes.  Meanwhile put 1/4 cup of cranberries in the bowl you used the sweet potatoes and mix them in to spice them up a little as well.  Spread them on another pan lined with parchment paper. Put them in the oven.

Time for the gravy:

Heat up 2 tablespoons of oil in a sauce pan at medium heat.  When the oil is shivering add the scallion and garlic and cook 1 minute.  Add the 5 tablespoons of pumpkin and stir constantly until well blended.  Turn down the heat to low and add slowly, while stirring, about 3/4 cup of vegetable stock or until desired  consistency. Add 1/4 teaspoon kosher salt and cover.

Flip each fry and put back in the oven.   Put 1/2 cup pecan in the spice bowl and wipe it clean with them, add to the cranberries.   Bake everything for 10 minutes. 

To serve I like to start with the gravy, then the fries, then the cranberry and pecan mixture.

For the meat eater, add pulled chicken or turkey.