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)
- 1/4 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
- 1/2 cup freshly squeezed lemon juice (from 2 big lemons)
- 1/3 cup nutritional yeast
- 2 tbsp tahini
- 1 tsp fine sea salt
Instructions
- 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.
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
Keywords: vegan poutine, stuffed sweet potatoes
