Add the stock, tomato sauce, vegetables, legumes, cayenne pepper, bay leaves and parsley and stir.
Bring to a boil and reduce to simmer.
Simmer until veggies are softened but still firm when pierced with a fork, anywhere between 3 minutes if grated, to 12 minutes if cubed. Add beet greens last, typically they take about 5 minutes to wilt.
Turn off heat.
Add the lemon juice and maple syrup. Add chopped fresh tomatoes if desired.
SLOW COOKER OPTION - Sauté onions, as #1 (above). Add #2+#3 (above) into slow cooker on low - for 6-7 hours or high for 2-3 hours. Add the lemon juice and maple syrup. Add chopped fresh tomato if desired.
Add pasta to a pot of boiling, salted water, stirring occasionally.
Cut broccoli into bit sized pieces, adding to the pot just prior to pasta being cooked, so the broccoli can steam lightly (until tender-crisp.)
While pasta cooks, make Creamy Cheezy Sauce.
Place all ingredients in blender or food processor. Process several minutes until very smooth. If needed, stop occasionally to scrape down the sides of the processor. NOTE: If you have leftover sauce it will keep 2-3 days refrigerated or it freezes well.
Drain the pasta and broccoli into a colander.
Transferf the pasta-broccoli mixture back into the cooking pot. Stir the sauce, as is, into the hot, drained pasta and broccoli.
Leave a bit of texture (veggie chunks) when you blend the soup so it doesn’t end up like baby food…unless you are feeding a baby…in which case, mush away! If it comes out too thick, simply thin out with a bit of broth or water. Don’t have a blender? You can use a potato masher to get a chunky texture. CAN BE FROZEN
Mix it up with a variety of root veggies or if you’re a reluctant vegetable eater, start with just potato poutine. Once you’ve got your family addicted to this rich cheezy vegan poutine sauce (the original poutine is meat-based gravy and cheese curds) start introducing new flavors a bit at a time by adding some of the less familiar root veggies to the mix. Leftover roasted roots can be added to soup or salad so make extra if you have space in your oven. DO NOT FREEZE
NOTE: Roasting veggies is a great opportunity to roast 2-4 bulbs of garlic, in each corner of the pan! Cut a thin slice off the top of each bulb. Rub a bit of melted oil on the cut part. When they are baked, the individual garlic cloves squeeze out of the skins with easy pressure.
Preheat oven to 425ºF.
If coconut oil is solid, place it in the glass pan to melt. Remove the pan when melted, adding veg.
NOTE: Always use a large sharp knife to reduce chopping time!
Chop vegetables into large pieces about the size of a golf ball depending on their density. (You learn by practice which veggies are best cut a bit smaller or larger.) NOTE: Thick skinned veggies should be peeled, thinner skins can be left on.
Transfer cut veggies to glass baking pans.
Mix the veggies with the melted oil to coat well.
Bake for about 25-30 minutes until veggies are tender but firm when pierced with a fork.
Sprinkle lightly with salt if not using sauce.
ROASTED GARLIC OPTION: Place 2 whole garlic bulbs on a cutting board. With a sharp knife, trim a sliver off the top of the bulbs, discarding the top part. Place each bulb in corners of glass pan with the veggies. Drizzle (or spray) a tiny amount of olive oil over each bulb to keep moist while baking. When veggies are baked, garlic will be soft and sweet. Remove from the pan and squeeze each section (clove) between your first finger and thumb to remove cooked flesh.
The original Canadian Poutine was invented in Quebec and was a meat-based gravy with cheese curds over french fries. We can do better!! Serve this vegan poutine over roasted potatoes or a variety of roasted veggies!
I’ve been using this tried and true cheezy sauce recipe for so long I couldn’t remember if it was my creation or from someone else. I suspected it might be a Joanne Stepaniak recipe so I checked it out and sure enough this sauce recipe is from her book, The Saucy Vegetarian. Joanne is also the author of The Un-Cheeze Cookbook and many other great vegan books. Check them out to add to your collection!
2 Tbsp white onion, (chopped if using a hand blender)
2 Tbsp miso (I use a sweet light miso, but any will work)
½ tsp salt
NOTE: For orange colored sauce (more “cheddary” looking) add ¼ cup pimento pieces, or raw or roasted red bell peppers, or ½ shredded carrot, and reduce water to ⅓ cup.
NOTE: Poutine gravy-sauce can be made in advance and given a quick whisk, or pulse, before serving.
Place all ingredients in a food processor or blender, and process well until creamy and smooth, one to two minutes, until creamy.
There is no need to heat the sauce if veggies, pasta, or whatever you're pouring it onto ...is piping hot. Otherwise you can either let your blender run until it heats sauce (if it has that feature) or scoop it into small saucepan to warm, whisking often. NOTE: If you heat the sauce too long it will thicken so may need a splash or two of water to thin. Serve in a gravy boat for individuals to serve themselves.
Leftovers make delicious toppings on rice bowls, veggies, tofu or tempeh.