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vegan poutine

Just because you’re vegan doesn’t mean you can’t have poutine too! Check out this savory take on a Canadian classic. 
Course Appetizer, Main Course, Side Dish, Snack
Cuisine French Canadian
Keyword french fries, poutine, vegan cheese, vegan gravy
Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings 4
Author Lauren Toyota

Ingredients

french fries

  • 4 russet potatoes, cut into 1 cm sticks
  • ¼ C sunflower oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika

vegan gravy

  • 1 ½ C minced mushrooms
  • 1 tablespoon coconut oil
  • 1 shallot minced
  • 1 clove garlic, minced
  • 3 tablespoon vegan butter
  • ⅓ C all-purpose flour (or brown rice flour)
  • 1 ½ C low-sodium vegetable stock
  • 1 tablespoon onion powder
  • 2 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoon molasses
  • ¾ C water

Instructions

  • 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 ¼ cup at a time, until the desired consistency is achieved. For the poutine, we found that ¾ 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 ¼ 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.