By Jamila Alfred, VO Maryland/DC Events and Outreach Coordinator
Celebrate with us as we kick off a marathon of delicious Thanksgiving-themed side dishes and desserts.
The recipe we’re sharing today is not a traditional Thanksgiving side dish, but it does include potatoes and gravy!
Poutine, a traditional Canadian dish, is actually quite simple—French fries smothered in gravy and cheese.
And thanks to our good friends at Tofurky, there’s a perfected vegan version that sure as heck beats your typical mashed potatoes and gravy! We’re certain it will have your Thanksgiving guests asking for thirds!
Give it a try this holiday and be sure to let us know how much everyone loved it!
Poutine with Bacon Gravy and Pepper Jack Cheese
Yields 4 servings.
- 4 medium russet potatoes (about 3 pounds), cut into thin fries
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 3 tablespoons preferred vegetable oil, divided
- 1 package Tofurky Tempeh Smoky Maple Bacon
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 4 oz. block vegan cheddar or pepper jack cheese, cubed
- Preheat oven to 450˚F. Line 2 baking sheets with parchment paper.
- In a large bowl, toss to combine potatoes, 2 tablespoons olive oil, salt, and garlic. Arrange in a single layer on baking sheets. Bake, tossing halfway through, until well-browned and crisp, about 30-35 minutes.
- In a medium skillet, heat 2 tablespoons vegetable oil over medium heat. Add tempeh and cook until browned, about 2 minutes per side. Set aside.
- Add 1 tablespoon vegetable oil to skillet. Add flour and whisk until it’s a paste.
- Stir in vegetable broth and simmer until thickened. Remove from heat and add thyme, and salt and pepper to taste. Chop tempeh and stir into gravy.
- To serve, mound fries on a plate. Scatter with cheese cubes and pour gravy on top. Enjoy!
The original poutine recipe from Tofurky can be found here.