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Poutine Salad

Poutine with some greens. Comfort food made healthy. 


1 tbsp Olive oil
Pinch chili flakes
1 shallot
3 cups cremini mushrooms
1 tsp dried thyme
1 tbsp balsamic vinegar
1 tsp vegan Worcestershire
2 tbsp brown rice flour
1 1/2 cup vegetable broth
Sea salt and cracked pepper

1 Russet potato
1 tbsp olive oil
1/2 tsp salt
Cracked pepper
1/2 cup NABATI mozzarella
1/2 cup NABATI cheddar
1 green onion thinly sliced

5 cups kale washed and trimmed
1 tbsp olive oil
1 clove garlic minced
Sea salt and cracked pepper


Cut the potato into fry shape. Rinse and place in a large bowl and cover with cold water. Refrigerate for 1 hour.

Preheat the oven to 375ºF. Remove potatoes from the fridge, drain and pat dry with a kitchen towel. Place potatoes on a baking sheet and drizzle with olive oil, sea salt and pepper. Space the potatoes so they are not touching. Place in preheated oven. Bake for 20 minutes. Remove from oven and increase temperature to 425. Flip the fries and place back in the oven for 12-15 more minutes or until brown and crispy.

While fries are baking, make gravy.
Heat olive oil and chili flakes in a large pan. Add shallot to pan and saute for a couple of minutes. Add sliced mushrooms. Season with salt and cracked pepper. Add in thyme, balsamic vinegar and Worcestershire. Toss to combine. Sprinkle brown rice flour onto mushrooms. Mixture will be dry. Add in vegetable broth 1/2 cup at a time, stirring constantly. Keep adding liquid until you have reached a thick gravy consistency.

Trim and wash the kale. In a separate pan, saute garlic in olive oil. Add in kale and cook until soft. Season with salt and pepper.

Place cheddar and mozzarella in a microwavable bowl and microwave for 30-40 seconds then stir. It should be soft and gooey.

Place 1/3 of the kale in a serving bowl and layer with 1/3 of the French fries, a scoop of gravy and then some gooey cheese. Continue to layer. Finish with sliced green onion, cracked pepper and serve immediately.
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