I Can't Believe It's Vegan Poutine!
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr
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Servings
3 Servings
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Calories
311 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Canadian
I Can't Believe It's Vegan Poutine!
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A vegan poutine with cheese curds that SQUEAK!!! It's the ULTIMATE vegan poutine and it truly tastes like the real deal. It doesn't get any better than this!
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Ingredients
For the Fries
- 1.5 lbs Russet potatoes approx. 3 large potatoes
- 1 teaspoon avocado oil sub for a tablespoon of broth for oil free
- ½ teaspoon sea salt
- ½ teaspoon dried rosemary
- 1 tablespoon cornstarch
For the Cheese Curds
- ½ recipe vegan mozzarella cheese
For the Gravy
- 100 grams cremini mushrooms sliced thin, approx. 4-5 small
- 1 teaspoon tamari or soy sauce if not avoiding gluten
- 1 cup low sodium vegetable broth
- 1 tablespoon brown rice flour or all purpose if not avoiding gluten
Optional Garnish
- green onion
Instructions
- First, make the vegan mozzarella cheese, transfer to a container or bowl and refrigerate to let cool.
- Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper.
- Peel or scrub your potatoes and slice into fries using a french fry cutter or a sharp knife.
- Toss the french fries with the oil, salt, rosemary and cornstarch until evenly coated. Then spread into a single layer on your prepared tray. Bake for 20-25 minutes, then flip your fries and bake an additional 15-20 minutes, or until desired crispiness level is reached.
- While the fries are baking, make the gravy. Add the sliced mushrooms and tamari to a small pot and cook over medium heat until the mushrooms are reduced, approx. 5 minutes. Add the broth and bring to a boil, cooking for 1-2 minutes.
- Meanwhile, mix the tablespoon of flour with a tablespoon of water in a separate small bowl to make your slurry. (This will thicken your gravy.) Then pour the slurry into the pot and whisk well to combine. Cook for 1 more minute and remove from the heat. The gravy will further thicken as it begins to cool.
- Assemble your poutine by layering the fries first, and then scoop the vegan cheese using a melon baller (or teaspoon) to add the "cheese curds" on top. (As you scoop the curds listen for the SQUEAK! :)) Finally, pour the gravy on top and sprinkle with green onion, if desired. ENJOY!!!
Equipments used:
Notes
- Make sure to arrange your fries in a single layer with plenty of space in between for the crispiest baked french fries and to prevent sticking.
- For a non convection oven, the fries may need a little more cooking time. Keep baking until desired crispiness level is reached.
- For a smooth gravy without mushroom pieces, you may blend it once cooked.
- If you don't like mushrooms, you can follow the same technique using thinly sliced onions, or try this onion gravy instead.
- Don't skip making a slurry! You may be tempted to add the flour directly to your hot gravy, but doing so will result in lumps.
- If working ahead, you may fully prepare the cheese and refrigerate for a couple of days, until needed.
Nutrition Information
Show Details
Calories
311cal
(16%)
Carbohydrates
57g
(19%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
788mg
(33%)
Potassium
1223mg
(35%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin C
13mg
(14%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311cal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 788mg | 33% |
| Potassium | 1223mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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