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    Home » All Recipes

    Vegan Poutine Stuffed Sweet Potatoes

    Published: Apr 6, 2020 by Allison · This post may contain affiliate links · 1 Comment

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    These vegan poutine stuffed sweet potatoes taste are a healthier take on a classic. They’re stuffed with kale, crispy chickpeas, miso mushroom gravy, and tofu ‘cheese.’

    head on shot of a fully stuffed poutine sweet potato with some roasted chickpeas in a jar in behind
    close up of a vegan poutine stuffed sweet potato on a blue plate

    Here is another tasty stuffed sweet potato recipe that admittedly is more winter-y than spring-y, but early April is still that in-between time that warrants a recipe like this… at least that’s my opinion, and I hope you agree!

    Initially, I was going to create authentic vegan poutine with sweet potato fries, but when the time came to actually make the oven fries, I was feeling rather lazy. So instead of bothering to slice the sweet potatoes into wedges, I popped the whole things into the oven and went with poutine stuffed sweet potatoes.

    This recipe consists of baked sweet potatoes, steamed kale, miso mushroom gravy, crispy roasted chickpeas, and tofu “cheese.” You will need a blender and food processor to make the gravy and tofu cheese.

    to make vegan poutine stuffed sweet potatoes, you’ll:

    1. Pop 6 sweet potatoes into the oven to bake for 45-60 minutes, depending on their size.
    2. Roast chickpeas with some salt, pepper, and olive oil for 20 minutes.
    3. Whip up the miso mushroom gravy.
    4. Make the tofu “cheese.”
    5. Steam some kale.
    6. Stuff the sweet potatoes with all the yummy fillings!
    baked sweet potatoes on a cookie sheet

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    roasted chickpeas in a glass jar
    miso mushroom gravy in a gravy boat
    the tofu cheese in a round glass dish
    steamed kale in a bowl

    if you like sweet potatoes, you’ll also like these recipes:

    • Tex Mex Black Bean and Quinoa Stuffed Sweet Potatoes
    • Sweet Potato Kale Salad
    • Pulled Sweet Potato Tacos

    Well, I certainly thought I had more to say, but that about does it! These vegan poutine stuffed sweet potatoes could be just the healthy weeknight comfort meal you need. I hope you love them as much as my family and I do! If you make them, please leave a comment and rating below, and don’t forget to share a photo to Instagram- be sure to tag me @upbeet.kitchen and #upbeetkitchen so I can see!

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    Vegan Poutine Stuffed Sweet Potatoes


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 1 hour 5 minutes
    • Yield: 4–6 servings 1x
    • Diet: Vegan
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    Description

    These vegan poutine stuffed sweet potatoes are a healthy take on a Canadian classic, made with miso mushroom gravy, kale, crispy chickpeas, and tofu cheese! 


    Ingredients

    Scale
    • 6 medium sweet potatoes, scrubbed clean
    • 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
    • ¼ tsp each sea salt and ground black pepper
    • 1 tbsp extra virgin olive oil 
    • 1 batch miso mushroom gravy
    • 2 bunches green kale, roughly chopped

    Tofu “Cheese” 

    • 1 block (350-450 g) firm or extra firm organic tofu 
    • ½ cup freshly squeezed lemon juice (from 2 big lemons)
    • ⅓ cup nutritional yeast
    • 2 tbsp tahini
    • 1 tsp fine sea salt

    Instructions

    1. Preheat the oven to 400 degrees F and line 2 large rimmed baking sheets with parchment paper. 
    2. Place the sweet potatoes on one sheet. Pierce them with a fork so air can escape while baking. Bake for 45-60 minutes, or until tender all the way through. 
    3. Place the chickpeas in a bowl. Sprinkle with salt and pepper and drizzle with olive oil. Transfer to the second baking sheet and roast for 20 minutes. They’ll crisp up more as they cool. 
    4. Prepare the gravy according to the instructions in this recipe. 
    5. Make the tofu cheese by blending the tofu, lemon juice, nutritional yeast, tahini, and salt in a food processor until smooth. 
    6. Steam the kale in a steaming basket for 3 minutes, until bright green and tender. 
    7. To serve, slice the sweet potatoes almost completely in half and fill with steamed kale, gravy, tofu cheese, and roasted chickpeas. 

    Notes

    The tofu cheese spread is also delicious on bread and crackers! 

    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Category: Supper
    • Method: Bake
    • Cuisine: Canadian

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Gail says

      April 09, 2020 at 5:06 pm

      This was superb.

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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