Healthy Vegan Poutine

This healthy poutine is a fun twist on a classic! More of a veggie poutine, featuring roasted potato wedges smothered in a silky-smooth vegan cheese sauce and topped with fresh vegetables like diced tomato, and red and green onion. It’s flavourful, comforting, and tastes amazing!

This recipe was originally published in May 2019. It has been updated for content and photos.

Feedback:

⭐⭐⭐⭐⭐ This is so addictively good! I fell in love with it more and more with each bite. Well done! – Debbie

Poutine holds a special place in my heart, and I know many of my Canadian readers feel the same. Now, I know this is NOT a traditional style of poutine you would find in Quebec. If that’s what you’re looking for, check out my other vegan poutine on the blog featuring vegan mozzarella cheese curds and mushroom gravy.

Instead, this healthy poutine is inspired by New York Fries ‘veggie fries’. Of course with some healthier twists. 😉

How is it healthier?

• Rather than using deep fried french fries as traditional poutine typically calls for, I’m using roasted potato wedges with just a smidge of oil, or you can make it oil free for less fat.
• The cheese sauce is dairy free, gluten free, soy free, low in fat, and lower in calories compared to “real” cheese. And I’ll even go ahead and say it’s FAR more flavourful.
• Plus, a few veggies sprinkled on top never hurt anyone right?

Ingredients + Substitutions

Here’s what you’ll need:

• Potatoes: I like russet potatoes here because the edges get crispier when compared to red or gold potatoes. But you may use whatever potatoes you have and prefer. If you don’t want wedges, baked french fries work too. Or, use your air fryer to make your potato wedges.
• Oil: For roasting potatoes, I like avocado oil, or another cooking oil with a high smoke point. That said, I don’t recommend olive oil as it has a very low smoke point. If you’re avoiding oil, you may sub for vegetable broth, with similar results.
• Cheese sauce: I’m using my nut free vegan cheese sauce, but if there’s another cheese sauce you prefer, have at it. 😉
• Veggies: I like diced tomato plus some red and green onion. But feel free to switch it up with whatever veggies you like. Some sautéed mushrooms, peppers and onions would also work well. Or top your healthy poutine with sliced black olives, jalapeno, peas, or corn.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Peel (or don’t if you like peels on) your potatoes and then chop them into approx. one inch wedges. (photo 1)

Place them in a mixing bowl and add the salt and oil. Toss well to coat them. (photos 2-3)

NOTE: For oil-free, use vegetable broth instead and leave space in between your wedges on your parchment-lined tray, so they don’t stick to one another.

Arrange the coated potato wedges on your parchment-lined tray and roast until golden brown and crispy. (photos 4-5)

NOTES: While the potatoes are cooking, prepare the cheese sauce and chop your veggies. You want to bake the potatoes until very crispy so they hold up well and don’t get soggy once covered in the sauce.

Assemble your healthy poutine in separate shallow bowls, or one large platter if you’re sharing. Generously pour on the cheese sauce and then top with your chopped veggies.

If needed, go ahead and sprinkle a little salt and pepper.

Then dig in!

Expert Tips + Notes

• Make sure your potatoes are very crispy before removing them from the oven so they stand up well and don’t get soggy from the cheese sauce.
• For oil free and less fat, use vegetable stock to toss with your potatoes, instead of oil. Make sure to leave a little extra room in between your potatoes so they don’t stick to one another, and crisp up nicely.
• For added flavour, toss a little garlic powder, crushed rosemary, and other spices you like to your potato wedges before baking.
• If you have a high-speed blender, the cheese sauce will warm itself up during blending. If not, transfer it to a small saucepan once smooth to keep warm over low to medium heat while you wait for the potatoes to finish baking. Keep an eye on your pan, you want the sauce warm, not bubbling. Whisk occasionally.
• Jazz up your healthy poutine with a dollop of cashew cream and pecan “bacon” topping.
• If you want traditional-style poutine with hot gravy and cheese curds, check out this vegan poutine, instead.

More healthy comfort foods

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

📖 Recipe

Almost Healthy Vegan Poutine

A fun twist on a classic, this healthy poutine is smothered in "cheese" sauce and fresh veggies for a guilt free comforting meal!

5 from 11 votes

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Course: Main Course

Cuisine: Canadian

Servings: 3 Servings

Calories: 387kcal

Ingredients

For the potato wedges

• ▢ 2 pounds russet potatoes approx. 4-5 medium potatoes
• ▢ 1 tablespoon avocado oil omit and use broth for oil free
• ▢ 1 teaspoon sea salt use ½ teaspoon for low sodium

For topping the poutine

• ▢ 1 roma tomato diced
• ▢ 2-3 tablespoons green onions thinly sliced
• ▢ 2-3 tablespoons red onion diced
• ▢ 3 cups vegan cheese sauce (1x the linked recipe)

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Instructions

• Preheat the oven to 425 degrees F (218 C) convection roast. If you do not have a convection oven, add a few minutes of cooking time. Line a large baking sheet with parchment paper and set it aside.
• Peel your potatoes (if desired) and cut them into one-inch wedges. Place them in a mixing bowl, then add the oil (or broth) and salt and mix well to evenly coat them. Then arrange the potatoes in a single layer on your baking sheet. Roast on the bottom rack of your oven for 25 minutes. Then flip the potatoes and continue cooking for another 10-15 minutes, until the potatoes are golden brown and crispy.
• While the potatoes are cooking, prepare your cheese sauce and toppings.
• Then serve the potatoes in deep dishes, cover in the cheese sauce and sprinkle with the veggie toppings. Enjoy.

Notes

Make sure your potatoes are very crispy before removing them from the oven so they stand up well and don’t get soggy from the sauce.

For oil free and less fat, use vegetable stock to toss with your potatoes, instead of oil. Make sure to leave a little extra room in between your potatoes so they don’t stick to one another, and crisp up nicely.

For added flavour, toss a little garlic powder, crushed rosemary, and other spices you like to your potato wedges before baking.

If you have a high-speed blender, the cheese sauce will warm itself up during blending. If not, transfer it to a small saucepan once smooth to keep warm over low to medium heat while you wait for the potatoes to finish baking. Keep an eye on your pan, you want the sauce warm, not bubbling. Whisk occasionally.

Jazz up your healthy poutine with a dollop of cashew cream and pecan “bacon” topping.

If you want traditional-style poutine with hot gravy and cheese curds, check out this vegan poutine, instead.

Nutritional information is for one-third of the recipe including one-third of my nut-free cheese sauce. If you use another sauce, the info will vary.

Nutrition

Calories: 387kcal | Carbohydrates: 64g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2721mg | Potassium: 1661mg | Fiber: 7g | Sugar: 3g | Vitamin A: 946IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 5mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.