Vegan Poutine!

VEGAN POUTINE!

Serves 3-4
On baking sheets:

2 large sweet potatoes, cut into fries
dressed with :
oil (mustard, grapeseed, olive, etc.)
1 small Spanish onion, chopped
2-3 cloves garlic, chopped
paprika, cumin, sea salt and pepper,
dash of cayenne pepper/chili powder
Bake at 350 for 25 mins

1 large zucchini, cut into halved disks
1 can of white beans
1 large beet, shredded or cut into small cubes
1-2 garlic cloves, chopped
Bake at 350 for 15 mins

Prepare a bowl of 5-6 med-large carrots, shredded
Serve as topping or mix with creamy curry sauce and serve as "gravy"

Creamy Curry Sauce
4 tbsp vegan mayonaise
1 tbsp rice milk
1 avocado
1 tsp mustard
2 tsp nutritional yeast
1 tbsp curry powder
add crumbled tofu for desired consistency
mix in a blender, especially for larger portions!

Serve with option of balsamic vinegar dressing, chimichurri sauce, or ketchup!

Serve sweet potato fries as the base, the zucchini and bean mix as a "cheese curd replacement" topping and the creamy curry sauce with carrots as the "gravy". I suppose another option could be to use vegan shredded cheese and vegan gravy of some kind. Of course, not the traditional French Canadian poutine you'll find available to your average Francophone! This is a dish my friend and I experienced in Nova Scotia at the annual Evolve Music Festival. They serve a vegan poutine dish which inspired this one, in a place in the green hills dubbed "Sunflower Valley": hence, "Sunflower Valley Vegan Poutine"! Find another variation from my blog here. Thanks so much for reading about this dish which is very special to me to serve. Can be made as a small side dish or cooked in large quantities, like for London Food Not Bombs! It is a great option for festivals and camping in nature, as ingredients can be easily accomodated and
CAN BE SERVED ENTIRELY RAW!

Thanks to Reduce Footprints for helping to share this glorious feast for veggie eyes!

Sunflower Valley Vegan Poutine Post

EVOLVE

Sunflower Valley Vegan Poutine

4 sweet potatoes, chopped into wedges
Cover with sea salt, oil and vinegar.
Bake at 400 for 20 minutes or until desired consistency.

3 zucchinis, grated or spiraled
Serve raw or cooked as desired.

Tofu curry scramble

Optional ingredients: hemp seeds, nutritional yeast, ketchup, oil, vinegar, salt and pepper, paprika

Serve sweet potato fries topped with zucchini as gravy substitute and tofu curry scramble as cheese curd replacement. Courtesy of the maritime vegan festival throwers!

Tofu Curry Scramble
Can be used as scrambled egg substitute in breakfast, as tofu curry mayo for sweet potato fries or as vegan poutine sauce!

1 package tofu with - mustard, mustard powder, curry powder, salt, pepper

OR

Plain soft tofu, curry powder, sea salt, nutritional yeast, organic mustard, orange zest, I small onion, chopped, one handful of sweet basil

Vegan Dinner Delight

Carrot Zucchini Curry - Vegan Poutine Style Dinner

3-4 carrots sliced into sticks/fries
1-2 garlic clove(s), minced
rosemary, thyme, pepper to season
pan roast in oil at 300 degrees

3/4 zucchini, shredded

peas from approx 8 fresh pods

green onion, chopped

arugula, chopped

splash of balsamic vinegar

apple cider vinegar to taste

small portion of freshly chopped ginger root

veganaise (as the base)

rise milk

1 tsp hummous

curry powder

1-2 fresh radishe(s), chopped

fresh coriander, chopped

1/4 tsp mustard

1/2 tsp mustard oil

COMBINE!

VOILA!

VEGAN DELICIOUSNESS!