Vegan Poutine
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5.0
3 reviews
Excellent
Vegan Poutine
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Delicious crispy fries smothered in our rich mushroom gravy and 5 ingredient cheese sauce! This is the ultimate comfort food.
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Ingredients
For the Gravy
- ½ cup dried wild porcini mushrooms
- 2 tablespoon olive oil SEE NOTE
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 ounce Portobello mushrooms sliced
- 1 ¾ cups no-chicken broth SEE NOTE
- 2 tablespoon flour + ¼ cup of water Whisked until if forms a thick paste SEE NOTE
- salt and pepper to taste
For the Fries
- 4 Russet potatoes peeled (optional) and cut into thin sticks
- vegetable oil spray SEE NOTE
- salt and pepper to taste
For the Cheese Sauce
- 1 cup raw cashews soaked in hot water for at least 4 hours
- 5 ounce plain Vegan Greek Yogurt we use Kite Hill brand See note
- 2 tablespoon nutritional yeast not rapid rise or brewers yeast
- ½ teaspoon sea salt
- ¼ cup water
Instructions
For the Gravy
- Put the½ cup dried porcini mushrooms in a small bowl and cover with 3 cups of hot water. Let soak for 30 minutes.
- Whisk the 2 tablespoon flour with the ¼ cup water until smooth and creamy. Set aside.
- Heat the 2 tablespoon olive oil (or 3 tablespoon water or vegetable broth) in a medium skillet over medium-high heat. When the oil is hot, add the onions and mushrooms and cook for 7 minutes ,or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and cook for one to two minutes, or until it just begins to brown..
- Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the 1 ¾ cups of no-chicken broth and the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes.. It's normal for the liquid to reduce during this time, but you don't want it to evaporate too much, so make sure that the heat is low.
- Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom gravy back into the pan and bring to a low boil. Whisk in the flour mixture and continue whisking until the gravy thickens Add the salt and pepper to taste and stir for another minute.
- Strain the gravy one more time if needed to make sure that it’s smooth and creamy.
- Don’t throw the solid mushroom mixture away. Remove the herbs and finally chop it, then serve as a side dish, or save it to toss with pasta or quinoa
For the Fries
- Preheat the oven to 400°F (204˚C) and line a baking sheet with parchment paper
- Peel (optional) and slice the potatoes into thin sticks and evenly place on the pan, spread them out so they don’t touch. This will ensure that they get crispy.
- Spray a thin coating of oil on all sides and bake for approximately 15 minutes, shake the pan to turn the fries and bake for approximately 10 more minutes, or until they’re golden brown and crispy.
For the Cheese Sauce
- Boil a pot of water and cover the raw cashews in the water and soak for at least 4 hours. The cashews should double in size and look plump and feel soft. Drain and rinse.
- Put the cashews in the blender and add the yogurt, nutritional yeast, salt, and water in the blender and blend at a high speed for 1 minute. Scrape the sides and blend for another 1 minute, or until the sauce is smooth and creamy. You shouldn’t see any solid pieces of nuts.
- Fold it into anything that needs a thick and creamy cheese sauce or use it as a dip.
- Put the fries on a large platter and pour a layer of the gravy and the cheese sauce over them and enjoy!!
Notes
- NUTRITION DISCLAIMER
- Notes for the Gravy• If you don't cook with oil, substitute with 3 tablespoon of water or broth. Add more as needed. The flavor will not be as rich.
- • If you can't find no-chicken broth, feel free to use vegetable broth.
- • For a gluten-free version, use cornstarch instead of flour. Gluten-free flour may result in a gritty texture.
- Notes for the FriesIf you don’t cook with oil, squeeze a thin layer of lemon juice on the potatoes to crisp them up.
- Notes for the Cheese SauceIf you can’t find plain vegan Greek yogurt you can use plain almond milk or soy yogurt. Don’t use coconut yogurt as it tastes like coconut.
Nutrition Information
Show Details
Serving
80g
Calories
329kcal
(16%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
212mg
(9%)
Potassium
970mg
(28%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
54IU
(1%)
Vitamin C
15mg
(17%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 329kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 212mg | 9% |
| Potassium | 970mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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