Delicious Eats

Vegan Poutine

This brilliant, plant-based take on the Canadian classic comes from our friends Lauren and John at Hot For Food Blog.

French Fries Ingredients

4 russet potatoes (cut into 1 cm sticks)

1/4 C sunflower oil

1 tsp fine sea salt

1/2 tsp ground pepper

1/2 tsp paprika

 

Gravy Ingredients

1 1/2 C mushrooms, minced

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 vegetable stock

1 tbsp onion powder

2 tbsp tamari (soy sauce or liquid aminos)

2 tsp molasses

3/4 C water

 

1 Daiya Jack-Style Block

Directions

To make fries:

Pre-heat the oven to 425F. Place the sliced potatoes in boiling water and par boil 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 mins being sure to watch and flip about every 15 minutes.

To make gravy:

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 2-3 minutes until thickened and then set aside.

Go back to your browned mushroom pan and gradually add in vegetable broth. 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. Then slowly incorporate the water, about a 1/4 C at a time, until the desired consistency is achieved. For the poutine we found that 3/4 C 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 Jack-Style Wedge over the fries and smother with gravy.

Tip: throw in the oven on broil for 2 minutes to get the cheese nice and bubbly.

 

 

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