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January 14, 2017
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This marrying of a Canadian favorite and a Korean digestion-enhancing, healthful flavor bomb might seem a bit strange, but just close your eyes – right now, do it. Now imagine biting into a hot, soft sweet potato fry that has been seasoned perfectly with fragrant, garlicky, gingery and impeccably spiced kimchi – then you get a hint of a tangy and ever so cheesy hemp sauce. Oh yeah. You know you’re down.
This marrying of a Canadian favorite and a Korean digestion-enhancing, healthful flavor bomb might seem a bit strange, but just close your eyes – right now, do it. Now imagine biting into a hot, soft sweet potato fry that has been seasoned perfectly with fragrant, garlicky, gingery and impeccably spiced kimchi – then you get a hint of a tangy and ever so cheesy hemp sauce. Oh yeah. You know you’re down.
Kimchi Poutine [Vegan, Gluten-Free]
This Recipe is :
Ingredients
- 1 large sweet potato
- 2 tablespoons coconut oil
- 1 cup kimchi
- 1/2 cup hemp hearts
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 2-2 1/2 tablespoons lemon juice
- 3 tablespoons water
- Salt
Preparation
- Preheat the oven to 400°F. Wash and cut the sweet potato into desired shapes.
- Dot a large oven-proof dish with chunks of coconut oil, arrange sweet potato fries over top, and sprinkle with salt. Bake for 25 minutes or until soft, then broil for a minute or two to crisp them up.
- Blitz the hemp hearts, nutritional yeast, olive oil, lemon juice, water and a pinch of salt in a blender until smooth, taste and season with more salt or lemon as needed.
- To assemble, pile the sweet potato fries into two bowls, cover with about half a cup of kimchi per bowl (or as desired), drizzle with hemp heart cheese sauce.
- Enjoy immediately!
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AUTHOR & RECIPE DETAILS
Dairy-free desserts and meat-free dinners that never skimp on flavor. Shanna Jade is a healthy food advocate, passionate about creating a sustainable relationship with food through the use of wholesome, organic ingredients. Her work is regularly published on various health conscious websites, as well as on her own website Kiss My Bowl. She writes inspired vegan and vegetarian recipes while sharing tips and tricks to keep her readers feeling great about the foods they eat and the means in which their meals are prepared.
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