Easy Vegan Poutine
This Easy Vegan Poutine is simple to make and tastes delicious. Made with vegan cheese curds and a quick mushroom gravy, it's perfect vegan comfort food!
Recipe by Vancouver with Love.
- 2 lb yellow or russet potatoes (3-4 medium potatoes)
- 1½ tbsp avocado or grapeseed oil
- Sea salt
- 200g pack medium firm tofu
- 2 tbsp tapioca starch
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp sea salt
- 2 tbsp soy milk
- 2 tbsp avocado or grape seed oil
- 2 tbsp vegan butter or avocado oil
- 3 small cremini mushrooms
- 1½ tbsp miso paste
- 1 tbsp Bragg’s soy seasoning or tamari (soy sauce)
- 1 tsp onion powder
- 3 tbsp brown rice flour
- 1½ cups vegetable stock or broth
- For the Cheese Curds: Add all ingredients to a blender, and blend on medium for about 15 seconds until mixture is smooth and ingredients are combined.
- Transfer to a small saucepan, and cook on low (stirring regularly) for 10-12 minutes, until the ‘cheese’ is smooth and stretchy. The mixture will become lumpy at first and may stick to the pan a bit but that’s ok – just keep stirring until it becomes smooth!
- Transfer to a bowl until ready to use.
- For the Fries: Preheat oven to 400°F/205°C. Slice the potatoes into strips 1cm wide.
- Place on baking trays and toss in the oil to coat all fries evenly. Sprinkle with sea salt to taste.
- Bake in the oven for 30 minutes, flipping the fries over after 15 minutes.
- For the Gravy: While the fries are cooking, add all gravy ingredients to a blender and blitz on high for 15 seconds until smooth.
- Transfer to a saucepan and heat on medium heat until bubbling. Reduce the heat to low and cook for 15 minutes – stirring frequently – until gravy has thickened.
- To Assemble: Place the fries in a large bowl.Dollop with small piles of the cheese curds and pour over the gravy. Eat immediately!
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Food for me is a passion. I find it strange when people comment on the restrictions of a plant-based diet, because to me there is huge variety in it. In fact, I’m probably more adventurous with food now than I was before I turned vegan. I love colour and vitality in my recipes as well as simplicity and elegance. See all recipes by Elizabeth