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. 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.