Condiments/ Mains/ Sides & Snacks/ Vegan

Vegan Sweet Potato Poutine

This Vegan Sweet Potato Poutine is a wholesome plant-based alternative to a traditional poutine. Made from scratch using crispy baked sweet potatoes, vegan ‘cheesy’ – mushroom sauce and served with fresh spinach and herbs, makes a comforting and hearty meal loaded with fibre and vitamins.

Poutine is a traditional Canadian dish, which comes from the province of Quebec and its appearance is dated in the late 1950s. It’s made originally from french fries, toped with cheese curds and gravy. Over the years many variations of poutine emerged – topped with different cheeses, meats or tofu and pepper or mushroom sauce instead of gravy. It’s served often in pubs, bistros or even upscales restaurants, not to mention Poutineries – restaurants specialized in selling poutine.

So here comes our healthier and nutritious version, based on a crispy baked sweet potatoes, which are a great source of fibre and rich in vitamin A, C, B5, B6, E, as well as Potassium and Manganese. We made a simple mushroom sauce (here using chestnut mushrooms, but any kind of mushrooms would work well) with addition of cashews for a creamy texture and tamari and yeast flakes, which enhance the flavour and gives it a ‘cheesy’ taste. The sauce is easy to prepare and we love to use it also poured over the quinoa, buckwheat, rice or in a hearty pasta dishes such as lasagna. To make our poutine more wholesome and green we serve it mixed with fresh spinach and parsley, but any other greens like rocket, coriander, spring onions or chives would make a great alternative.

It’s a great comforting dish, if you want to make it even more rich add some extra cheese on the top, if you feel like, why not? It makes a awesome snack for watching a movie or game. If you make food from scratch, using a high quality organic ingredients, you can’t go wrong. Enjoy!

Vegan Sweet Potato Poutine

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Serves: 2 generously as main or 4 as side

This Sweet Potato Poutine with a vegan 'cheesy' - mushroom sauce, loaded with fresh spinach and herbs is a delicious and healthier alternative to a traditional poutine. Instead of deep fired french fries we used sweet potatoes which are baked in the oven. This comforting dish makes a perfect addition to brunch, dinner or can be served as a complete meal when you craving a hearty snack.


  • 650g sweet potatoes (around 4 medium)
  • 2 tbsp coconut oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 120g mushrooms, sliced
  • 1 tbsp olive oil
  • 3 garlic cloves, chopped
  • 3 thyme springs
  • 1,5 cup vegetable stock
  • 75g cashews (soaked for 4 hours)
  • 1 tbsp yeast flakes
  • 2 tbsp tamari
  • 2 tbsp lemon juice
  • salt & pepper to taste
  • 75g fresh spinach, chopped
  • 15g fresh parsley, chopped



Preheat oven to 400F / 200C. Melt coconut oil. Peel sweet potatoes and cut into wedges. mix with melted oil, add spices and transfer to a baking tray, lined with a baking parchment. Bake around 30 minutes, until tender and golden brown. Mix half way through the baking.


While potatoes are in the oven add olive oil to a frying pan. Warm up gently on a small - medium heat, add mushrooms and saute for 5 minutes.


Mix in garlic, and saute for another 5 minutes or until mushrooms and garlic are lightly golden, stirring frequently. Add thyme leaves and keep frying for 2 minutes.


Add vegetable stock, bring to boil, then simmer covered for 15 minutes.


Once sauce is ready cool it down a bit, then transfer to a blender. Add drained cashews, yeast flakes, tamari and lemon juice. Mix well and add some salt and freshly grind black pepper, adjust the amount to your taste.


Transfer sauce to a saucepan and warm it up gently.


In a baking/serving dish arrange a layer of chopped spinach and parsley, follow by a half of baked sweet potato wedges, add another layer of greens followed by the rest of sweet potatoes. Ladle the mushroom sauce on the top and sprinkle with some extra parsley.


Serve and enjoy.


You can also serve it in a small individual dishes. Mix in different greens, swap parsley for coriander or sprinkle with some chopped spring onions or chives on the top.

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