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Low Fat Vegan Poutine | Cooked + Raw Versions

Christine Salus Follow
  • Video description
  • 4 years ago
Raw Version:

Zucchini Fries - cut into strips and dehydrate for about 8 hours

Gravy inspired by Doubleorganic http://www.doubleorganic.ca/recipes/raw-vegan-gravy/
(Check out his recipe book, it is awesome and in my top 3)

Blend the following:
1 stalk celery
1 portabello mushroom
1 cup almond milk
0.5 tbsp carob
small handful dried tomato
small handful dried apricot
1 tbsp poultry seasoning
black pepper
1 tsp miso paste
1 cup fresh corn (optional)

Cheeze - the meat of 1 young coconut, cut into strips

Cooked Version:
bake potato wedges/fries at 420F for 20-25 min on parchment paper.

1/2 cup diced onion
1 tbsp olive oil
2 garlic cloves
2 cups blended chickpeas
2 cups low sodium veg broth
1/2 tbsp of each cumin, thyme, paprika
1 tbsp nutritional yeast
2 tbsp tamari

Saute onion and garlic in olive oil until clear. Add spices and nutritional yeast and cook for 1 min. Add blended chickpeas, whisk in veg broth and tamari. Add water as necessary for desired thickness.

1 block firm tofu
1/4 cup nutritional yeast
1 cup chick peas
1 juiced lemon
2 garlic cloves
1 tbsp tahini
1 tbsp miso

Use your hands to crumble the tofu into a bowl. Mix in the nutritional yeast. Blend or process the chickpeas, lemon juice, garlic, tahini and miso. Add to the bowl with tofu and mix well.

Ketchup: (Blend all ingredients)
3-4 tomatoes
handful sundried tomatoes
handful dried apricots
juice of half a lemon
1 green onion
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