Vegan Poutine

Vegan Poutine Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 8 minutes


french fries

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

vegan gravy

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


1Preheat 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.

2Heat 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.

3Go 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.

4The 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.

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