I Can't Believe It's Vegan Poutine!
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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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!
Description
The recipe for I Can't Believe It's Vegan Poutine includes making vegan mozzarella cheese to serve as cheese curds, baking russet potato fries tossed with avocado oil, salt, rosemary, and cornstarch for crispiness, and preparing a mushroom-based gravy using cremini mushrooms, tamari, vegetable broth, and a brown rice flour slurry for thickness.
The baked fries develop a crispy exterior while staying tender inside. The mushroom gravy adds umami depth, and the homemade vegan mozzarella mimics the texture and meltiness of traditional cheese curds.
This poutine is suitable as a hearty snack or casual meal and can be garnished with green onions. It replicates the flavors and textures of classic poutine with plant-based ingredients.
For crisp fries, arrange them in a single layer with spacing on the baking tray. Adjust cooking times if not using a convection oven. The mushroom gravy can be blended smooth if preferred, or substituted with an onion gravy. Preparing the vegan cheese ahead saves time on serving day.
Ingredients
For the Fries
- 1.5 lbs russet potato approx. 3 large potatoes
- 1 teaspoon avocado oil sub for a tablespoon of broth for oil free
- ½ teaspoon salt sea salt
- ½ teaspoon rosemary dried
- 1 tablespoon cornstarch
For the Cheese Curds
- ½ recipe mozzarella cheese vegan
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 vegetable broth low sodium
- 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!!!
Notes
- Arrange fries in a single layer with space between for optimal crispiness and to avoid sticking.
- Non-convection ovens may require longer baking times; watch for desired crispiness.
- For a smooth gravy, blend after cooking or substitute mushrooms with thinly sliced onions for an onion gravy.
- Always mix flour with water to create a slurry before adding to hot gravy to avoid lumps.
- Prepare the vegan mozzarella cheese in advance and refrigerate until needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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