This is a remix of another very popular vegetarian poutine of ours.
Except there’s kale. And goat cheese. And I made it on a sheet pan (obviously).
Actually, this would have been perfect for St. Patrick’s Day. Ah well, there’s always next year.
But really, any day is a good day for vegetarian poutine. I will say it was super duper hard not to just eat those oven roasted fries right off the tray dunked in some ketchup. But I resisted, because there was poutine to be made.
I went with goat cheese because I just love the creaminess with the warm kale and super savoury mushroom gravy. A word to the wise, you are going to want to drink this gravy. Yes, it’s that good. Hold yourself back. The warm gravy on top of the crispy potatoes and creamy goat cheese is a thing of magic.
This was a total hit at our family dinner the other night. My husband and I ate it as is, I left some potatoes and cheese plain for the kiddos and there was not a leftover in sight. Which was sad for my lunch the next day, but made my little heart sing with happiness. There is not much that brings me more joy than watching my family enjoy the food I’ve made.
And if it sounds kinda weird to you to eat a plate of potatoes for dinner, let me ask you this – do you eat pasta for dinner? Or a plate of risotto? Or how about pizza? Or a grilled cheese? You see, carbs are carbs are carbs. Your body digests them all in the same way. So if you are having a hankering for vegetarian poutine like I was, then enjoy it!
And trust me, you will enjoy this one!
Dara
Vegetarian Poutine with Kale and Mushroom Gravy
Print recipe| Dietary | Vegetarian |
| Meal type | Main Dish |
Ingredients
- 3 yukon gold potatoes (cut into fry shaped pieces)
- 1 1/2 Tbsp canola oil
- 1/2 Tsp salt
- 2 Cups kale (chopped)
- 1 cup goat cheese (crumbled)
- 2 green onion (chopped)
Gravy
- 2 Tbsp butter
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 Pound cremini mushrooms (sliced)
- 1 Tbsp soy sauce
- 1 cup vegetable broth
- 1 Tbsp balsamic vinegar
- 1 cup water
- 1 Tbsp corn starch
- salt and pepper (to taste)
Note
This vegetarian poutine is hearty and satisfying and is sure to please everyone! You could substitute the goat cheese with grated cheddar or mozzarella if you like.
Directions
| 1. | Preheat oven to 450 degrees and line a baking sheet with parchment paper. |
| 2. | In a large bowl, toss potatoes with canola oil and salt and evenly spread out on baking sheet. Bake for about 20 minutes, flipping once halfway through, until golden brown and tender. Add kale and return to oven for another five minutes until kale is slightly wilted. |
| 3. | While potatoes are cooking, place a medium skillet over medium heat and add butter. Once melted, add onions and cook for about 3-5 minutes, until soft. Add garlic and cook for another minute. |
| 4. | Add mushrooms and soy sauce, increase heat to medium high, and cook for about 10 minutes, until most of the liquid has evaporated. Add broth and balsamic vinegar and cook for an additional 5-10 minutes, until most of the liquid has evaporated. |
| 5. | In a small bowl mix together corn starch and water. Add to mushroom mixture and bring to a boil. Cook for 1-2 minutes until mixture has thickened. Season with salt and pepper to taste. |
| 6. | Top potatoes with goat cheese and spoon gravy evenly all over the top. Sprinkle with green onions and dig in! |
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