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.’
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:
- Pop 6 sweet potatoes into the oven to bake for 45-60 minutes, depending on their size.
- Roast chickpeas with some salt, pepper, and olive oil for 20 minutes.
- Whip up the miso mushroom gravy.
- Make the tofu “cheese.”
- Steam some kale.
- Stuff the sweet potatoes with all the yummy fillings!
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!Print
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!
- 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
- 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
- Preheat the oven to 400 degrees F and line 2 large rimmed baking sheets with parchment paper.
- 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.
- 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.
- Prepare the gravy according to the instructions in this recipe.
- Make the tofu cheese by blending the tofu, lemon juice, nutritional yeast, tahini, and salt in a food processor until smooth.
- Steam the kale in a steaming basket for 3 minutes, until bright green and tender.
- To serve, slice the sweet potatoes almost completely in half and fill with steamed kale, gravy, tofu cheese, and roasted chickpeas.
The tofu cheese spread is also delicious on bread and crackers!
- Category: Supper
- Method: Bake
- Cuisine: Canadian
Keywords: vegan poutine, stuffed sweet potatoes