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5.0 from 33 votes

I Can't Believe It's Vegan Poutine!

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 3 Servings
Calories: 311 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Canadian

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

    Cup of Yum
  1. First, make the vegan mozzarella cheese, transfer to a container or bowl and refrigerate to let cool.
  2. Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper.
  3. Peel or scrub your potatoes and slice into fries using a french fry cutter or a sharp knife.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • 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

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

% 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.