Fries are a crowd pleaser, especially if they’re covered in delicious toppings! I’ve been obsessing over vegan poutine ever since I went to Montreal earlier this year. I was on the hunt for it, but I never tracked it down.
So I finally hankered down and made my own vegan version of this Canadian classic! Whether or not you’ve had poutine before, you’ll definitely dig this vegan version.
The assembly is simple! Just lay out fries in a bowl and crumble 1/4 of a brick (per serving) of Daiya Jack Style Wedge over the fries and smother with gravy. Mushroom gravy is just as delicious as the regular stuff, but is totally vegan-friendly! It’s a win-win all around.
Just because you’re vegan doesn’t mean you can’t have poutine too! Check out this savory take on a Canadian classic.
- 4 russet potatoes, cut into 1 cm sticks
- 1/4 C sunflower oil
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1 1/2 C minced mushrooms
- 1 tbsp coconut oil
- 1 shallot minced
- 1 clove garlic, minced
- 3 tbsp vegan butter
- 1/3 C all-purpose flour (or brown rice flour)
- 1 1/2 C low-sodium vegetable stock
- 1 tbsp onion powder
- 2 tbsp low-sodium soy sauce or tamari
- 2 tsp molasses
- 3/4 C water
Preheat the oven to 425°F. Place the sliced potatoes in boiling water and parboil for 10 minutes, strain the potatoes, and place them back into the empty pot. Toss them in the oil, pepper, salt, and paprika and place evenly on a baking sheet. Bake for 55 minutes, flipping about every 15 minutes.
Heat coconut oil in deep pan over medium heat and stir in the mushrooms and onion. After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan, prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened, and set aside.
Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk, and reduce to low heat. Whisk in onion powder, tamari and molasses. Slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved. For the poutine, we found that 3/4 cups was the magic number, but if you want it a bit runnier then add a little more water.
The assembly is simple! Just lay out fries in a bowl and crumble 1/4 of a brick (per serving) of Daiya Monterey Jack Style Block over the fries and smother with gravy. If you want to get the cheese nice and bubbly, put the poutine in the oven on broil for 2 minutes.
34 thoughts on “vegan poutine”
Well, when you don’t feel like making it yourself, look no further than Sadie’s Diner. We have vegan poutine on our dinner menu.
This looks amazing and such a healthy alternative to deep frying the potatoes, your method is genius!
aww thank you! Let us know how it works out for you!
Your blog is amazing!!! All your recipes make me want to cook and I’m the laziest potato! Thank you!
What would be a good replacement for molasses? Maple syrup?
it’s more to darken the gravy, but you could probably leave it out. Taste it and then if you think it needs a sweetness you could add maple but I doubt you’ll need it
Made this for an awesome lunch. That gravy is AMAZE!
Next time you’re in Montreal you should try Lola Rosa’s vegan poutine, it’s soo good 🙂 Yours looks delicious too, can’t wait to make this!
La Banquise also has a vegan poutine in Montreal!!
ya we’ve had it! MMM
OH MY GAHHH! Just made this and this GRAVY!? is amazing guys!
Thank you so much. I just feel so proud of myself right this second!
This recipe for gravy is amazing! We don’t eat it here in Slovenia, so it was the first time I had something like gravy, or poutine! 😀 I had some gravy leftovers, which my mum used as a pasta sauce and said it was delish. I loved every bite of my lunch from today. <3
and explosion of flavours and just the perfect poutine
I just made this and it is absolutely delicious! Best thing I’ve eaten in a while. I just substituted the molasses with half agave and maple sirup. Because it was too much gravy for the amount of potatoes I made I ate it with rice. That was also great and maybe a good alternative if you don’t want as many calories. Still got some gravy left. I think I’ll eat it with some pasta tomorrow.
Looks stunning! Can I sub the russet potatoes for sweet potatoes?
I was wondering what poutine was, and in New Jersey we call them disco fries; they usually use waffle fries.
How much oignons ?
I followed the recipe to a T minus the amount of roux… I used 1/3 the amount of the roux I made and it was more than enough to thicken it up. Delicious! Going to put it on mashed taters.
AMAZING my omni family were so impressed
YAAAY! so glad 😀 thank you!
I know this was posted forever ago, BUT does the gravy have a mushroom taste, and if so how strong is it? Hopefully you see, thanks! 🙂
I was in Montreal the middle of May and if y’all go back go to Lola Rosa at Parc and Aux Vivres…Lola Rosa has poutine and it’s delicious!
If you ever come back to Montréal, you should try the poutine at Lola Rosa or at La Banquise (ze best poutine restaurant ever!!) they have amaaaazing vegan poutine 🙂
oh ya we’ve been to both places! SO great!
Ok this was sooo good. My meat eating parents loved the gravy.
when was chese vegan
My potatoes were a mess 🙁 Par-boiling made them very soggy and they broke apart into little pieces, not full fries 🙁
Hi, Ben! Try following Smitten Kitchen’s method for oven fries: https://smittenkitchen.com/2015/10/oven-fries/ . It’s super similar to this one but she goes into further detail – for example, you leave the pot on the stove for only ten minutes, regardless of if the water boils. That way the potatoes don’t overcook. 😁 Hope this helps! I’ve used her method so many times I have it memorized.
So delicious!!! Total comfort food!
The description of the meal states the following :
”I finally made my own version of the canadian classic and here it is!”
This statement is not as accurate as it could be. This meal should be described as a ”french-canadian classic” or a ”Quebec classic”.
@ Luc Quebec is in Canada. Deal with it.
Made this today. Am new to being vegan and its recipes like this that will get me over cravings and keep me plant based!
I just made these and they are super good! I used only 1/4 cup brown rice flour and 1 cup vegetable stock tho. ❀
You ma’m are literally a poutine wizard. I am of french canadian descent and my loving girlfriend who will surely get married especially after making this. This brings back memories of Canada I am literally in amazement at this recipe i hope you have a poutine place in canada because like i said you are a poutine wizard thank you for this recipe it brought me to tears i hope you have a blessed year and continue to make canadians outside of canada relive amazing glorious memories of poutine I am so thankful for you and this recipe OH CANADA! this was amazing and i am literally at a loss for words right now this recipe is quite literally the greatest recipe for poutine ever and i am not even vegan but my darling girlfriend is Go Canada!!!!