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

Canadian Roasted Root Veggie Poutine
Serves:: 4-5 servings
Prep time:: 
Cook time:: 
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  • 10 cups: variety of chopped veggies including:
  • - yams or sweet potato
  • - rutabaga, daikon, or other turnip
  • - butternut squash
  • - carrots
  • - beets
  • - cauliflower
  • - purple or white onion, peeled and quartered
  • - zucchini or pattypan summer squash
  • - brussel sprouts
  • - garlic (see NOTE below)
  • 2-4 Tbsp coconut oil
  • salt to taste -or- 1 recipe of - CHEEZY MISO VEGAN POUTINE
  • 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.
  1. Preheat oven to 425ºF.
  2. If coconut oil is solid, place it in the glass pan to melt. Remove the pan when melted, adding veg.
  3. NOTE: Always use a large sharp knife to reduce chopping time!
  4. 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.
  5. Transfer cut veggies to glass baking pans.
  6. Mix the veggies with the melted oil to coat well.
  7. Bake for about 25-30 minutes until veggies are tender but firm when pierced with a fork.
  8. Sprinkle lightly with salt if not using sauce.
  9. 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.
  10. CHEEZY MISO VEGAN POUTINE: - Prepare poutine sauce while veggies are roasting.