Vegan Poutine

Introduction to Vegan Poutine

For those of you who don’t know, I actually grew up in Canada. So, of course, I know the value of a good poutine. I haven’t been vegetarian my whole life but now that I am, I never let that stop me from recreating all of my favorite dishes using plant-based ingredients. this mushroom gravy is ulta rich with the perfect touch of umami.

Even if you aren’t plant-based, trust me, you’ll fall in love with this gravy. I’ve also used served it over mashed potatoes at Thanksgiving and Christmas time, and even my non-vegetarian family members are always impressed. It’s the first thing to finish at the table.

Breakdown of the Ingredients:

Mushroom Gravy

The ingredients here are pretty simple and standard. Instead of oil I love using plant-based butter here for extra creaminess and richness. But, if you prefer to use oil that will work fine too. I’d recommend something neutral like a canola oil. I know for some people margarine or plant-based butters are controversial. And that’s totally fine – but you’ll have to pry the Earth Balance from my cold dead hands before I give it up. LOL. I constantly chose it over regular butter just for the taste.

Also, this gravy just requires a few simple spices – oregano, thyme, onion powder, and pepper. This really allows the mushroom flavor to shine. The only ingredient you may be a bit surprised by here is the soy sauce. But it tastes absolutely wonderful in this dish. And it adds a great umami flavor and rich color to the gravy.

For the roux, I always use all purpose flour and haven’t tried this recipe with another else. However, I assume if you’re gluten free, a rice flour could work well here too.

• Crimini mushrooms
• Yellow onions
• Garlic 
• Earth balance butter
• Vegetable broth
• Water
• All purpose flour
• Oregano
• Thyme
• Onion powder
• Soy sauce
• Pepper

Fries

• Gold potatoes
• Oil
• Salt

Cheese

I’m vegetarian so I usually go ahead and add regular cheese here. But if you’re vegan there are tons of great plant-based cheeses out there. In particular, I love Violife or the Whole Foods 365 brand.

• Fresh Mozzarella or cheese curds (violife if you’re vegan)

Process + Keys to Success:

Mushroom Gravy

• Sauté onions in the earth balance butter and then add mushrooms and cook under tender
• Add garlic and sauté for another 30 seconds
• Add vegetable broth, and all seasonings including soy sauce
• Mix the flour and water in a separate container until it’s completely free of clumps
• Now add this flour mixture and let the gravy simmer for 10 minutes or so or until the desired consistency is reached

Fries:

• Peel your potatoes and cut them into fry shapes.
• Coat evenly with oil and salt, and pop into the air fryer at 400 degrees for 18 minutes. Make sure to shake the fryer basket half way through the cooking process.
• Grab your mozzarella and cut it up into small chunks (or use your vegan shreds)
• One minute before your cook time is up, sprinkle the mozzarella evenly all over your fries in the airfryer basket. This will allow the cheese to melt perfectly before serving.
• Take your fries out of the basket when the time is up, and then pour your mushroom gravy on top and enjoy!

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