Skip to main content

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.










Labels:

Comments

Post a Comment

Popular posts from this blog

Christmas Foccacia Bread

 How to make foccacia bread art without a mixer.  Christmas Foccacia Bread 1 tablespoon (or 1 sachet)                  Dry yeast 2 cups, then 2 tablespoons                 Warm water 1 teaspoon                                              Sugar 1 1/2 teaspoons                                       Salt 4 1/2 to 5 cups                                         All purpose unbleached flour 1/2 cup                                                     Olive oil String beans, cherry tomatoes, scallion and garlic for the top. Directions  Mix the yeast with the sugar and 2 cups of warm water, in a big bowl.  Wait 2 minutes and see if it bubbles.   If so add 1 cup of flour and 1 1/2 teaspoons salt and mix with a spatula.  Add another cup of flour and mix.  Add a third cup of flour, mix and fold the best you can.  Add 1/2 cup oil and mix the best you can.  Add 1 cup flour and mix.  Add 2 tablespoons warm water and mix.  Add 1/2 cup flour and mix to combine. The amount of flour may vary depending o
Post a Comment
Read more

Spicy, nutty, carrot and pineapple rolls

  SPICY, NUTTY CARROT AND PINEAPPLE ROLLS Nutritional and filling with instructions to make by hand, no mixer needed.  Those rolls are not too sugary but yet delicious, the healthy fat comes from almond and walnut so you also get your proteins and fiber.  A breakfast that will feed you all week. Ingredients  Dough: 1 1/2 tablespoons                                           Active dry yeast 1 1/2 tablespoons                                           Maple syrup 1/2 cup                                                            Warm water 3/4 cup                                                             Warm milk of choice 1/2 cup                                                             Melted butter 1/4 cup                                                             Maple syrup 1                                                                        Egg 2 3/4 cups                                                        All purpose flour (more for kneading) 1 cup                   
Post a Comment
Read more

Healthy, no mayo Macaroni salad

  HEALTHY, NO MAYO MACARONI SALAD Ingredients  1/2 box                               Macaroni A lot of                               String beans A small can                       Diced tomatoes,  drained A good amount                Carrots, julienned  1 can                                  Fire roasted corn 5 servings of                     Turkey or vegan pepperon 1                                          Scallion  5 tablespoons        Olive oil and lemon salad dressing * (see note) Optional:  Sliced sweet gherkins, radishes, celery. Directions  Cook macaroni according to package instructions.   3 minutes before the end, turn back the heat to high and add the string beans. Bring back to hard boil, turn off the heat and cover.  Cook till the beans are cooked but crunchy and the pasta is done. Drain, rinsed with cold water.  Put back in the pot but not on the hot burner.  Add 2 tablespoons of dressing and all the other ingredients.  It's good warm or cold.  If I have vegetarian g
Post a Comment
Read more