Vegan Poutine

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This vegan poutine features crispy air-fried fries, a rich mushroom gravy, and perfectly melted vegan cheese for the ultimate plant-based comfort food.

Prep Time15

Cook Time20

Course: Appetizer, Main Course, Side Dish

Cuisine: American, canadian, French

Servings:

Author: Shreya Walia

Equipment

air fryer

Ingredients

Mushroom Gravy

1 c crimini mushrooms finely chopped
1/4 c yellow onions finely chopped
1 tbsp garlic
2.5 tbsp earth balance butter
1.5 c vegetable broth
1 c water
1/4 c all purpose flour
1/4 tsp oregano
1/4 tsp thyme
1 tsp onion powder
1.5 tbsp soy sauce
salt to taste
Pepper to taste

Fries

2 medium-sized gold potatoes
1/2 tbsp oil
Salt to taste

Cheese

1/3 c vegan mozzarella

Instructions

Make the gravy base: Sauté onions in earth balance butter until softened, then add mushrooms and cook until tender.
Add garlic and liquids: Stir in garlic, then pour in vegetable broth, soy sauce, and all seasonings. Bring to a gentle simmer.
Thicken the gravy: Mix flour and water separately until smooth, then add to the pot and simmer for about 10 minutes until thickened.
Prep the fries: Peel and cut potatoes into fries. Coat with oil and salt.
Air fry: Cook fries in the air fryer at 400°F for 18 minutes, shaking the basket halfway through.
Melt the cheese: Add vegan mozzarella or cheese curds during the last minute to melt.
Assemble: Remove fries, top generously with mushroom gravy, and enjoy immediately.

Notes

Storage: Store gravy separately for up to 4 days. Fries are best fresh but can be reheated in the air fryer.

Reheating: Air fry leftover fries for 5 minutes at 375°F to crisp them up again. Reheat gravy on the stove.

Substitutions: Gluten-free flour + tamari make this recipe gluten-free. Use any meltable vegan cheese.

Make it faster: Use frozen fries to cut prep time in half — they work beautifully in the air fryer.

Nutrition