Week 24: Sweet Potato “Poutine” with Rosemary Mushroom Gravy (Vegan)

It’s the final week of the CSA season! And what a season it’s been. I’ve been so lucky to not only enjoy the bounty of food and cook up some fun recipes for the blog, but also to be part of the amazing Root Radical crew farming the land. I’m so grateful to Emily and my fellow RR workers for the hard work and dedication that goes into growing and harvesting such beautiful veggies. We are all so lucky!

On this dreary Sunday, I’ve decided to go all out for comfort food again! This recipe is adapted from an Up Beet Kitchen recipe. It’s simple to make (there are a few components, but each takes very little time and effort), and is friendly for vegan and gluten free diets. I am particularly excited about the rosemary mushroom gravy – it is SO good and will pair well with many other dishes.

Wishing you all a safe and cozy winter! Until next season 🙂

More Magnificent Meal Musings:

Sweet Potato “Poutine” with Rosemary Mushroom Gravy

This recipe is adapted from Up Beet Kitchen. Quick, easy, and delicious! It's comfort food that celebrates the flavours of the fall harvest.


Sweet Potato Fries

  • 1 Tbsp olive oil or neutral cooking oil
  • 4-6 sweet potatoes, scrubbed and cut into thick wedges
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp tapioca or corn starch

Tofu "Cheese"

  • 1/2 block firm tofu (blocks usually come in 350-400g. I used 200g)
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt

Rosemary Mushroom Gravy

  • 227g cremini mushrooms, cleaned and roughly torn
  • 2 Tbsp olive oil
  • 1 1/2 cups vegetable broth (or if you're not vegetarian, chicken works too!)
  • 2 tsp fresh rosemary leaves, finely chopped
  • 2 Tbsp all purpose flour (or GF flour)
  • 1 tsp salt
  • 1 tsp apple cider vinegar


  • 4 leaves kale, de-ribbed and torn up


  1. Start by making the sweet potato fries. Heat oven to 425. Toss sweet potatoes in a bowl with the oil. In a small bowl, mix together the starch, salt, and spices. Mix this into the fries and toss to coat. Place fries on a parchment-lined baking sheet (you may need two). Try to arrange fried so that they aren't too crowded and touching. Set timer for 35 minutes.

  2. Meanwhile, make the tofu cheese. Place all ingredients in a food processor or blender, and blend until smooth. Taste and adjust seasoning as needed (I believe I added a bit more nutritional yeast for a more cheesy flavour). Set aside.

  3. Make the gravy. Heat the oil in a large pan over medium heat, and once warmed add the mushrooms. Cook until browned and beginning to release juices, about 8 minutes. While they are cooking whisk together the broth, flour, rosemary, and salt. Pour into the mushrooms, and stir. Turn the heat down to low and allow gravy to thicken. This is a good time to taste and adjust your seasonings (sometimes a small splash of apple cider cider vinegar and a dash of salt really brightens it up if you feel it's lacking). If it seems too thick, simply add a little bit more broth or water.

  4. Steam the kale.

  5. Assemble! Place sweet potato fries on a plate, then top with steamed kale, a large dollop of tofu "cheese", and then the gravy. Enjoy!