Poutine is a classic Canadian dish that typically consists of french fries, cheese curds and gravy. In this vegetarian version, we substitute the traditional meat-based gravy for a savory mushroom-based sauce.
- 4 large russet potatoes, peeled and cut into thick fries
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded vegan cheddar cheese
- For the Mushroom Gravy:
- 2 tablespoons vegan butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1½ cups vegetable broth
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Spread the potatoes out on the prepared baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper.
- Bake for about 25 minutes until golden brown.
- While potatoes are baking, make Mushroom Gravy:
- Melt butter in a medium-sized pot over medium heat.
- Add mushrooms to melted butter along with salt and pepper; sauté until softened (about five minutes).
- Sprinkle flour over mushrooms then whisk together quickly.
8.Slowly pour vegetable stock into pot while continuing to whisk – keep stirring once you’ve added it all so there’s no lumps!
9.Return mixture back onto stove top over medium-high heat; stir occasionally for another five minutes or so as it thickens up nicely into your delicious mushroom gravy!
10.Remove from heat once desired consistency has been reached.
11.Divide baked potato fries into four portions between plates or bowls after they’re done roasting ,then add cheddar cheese evenly throughout layers of potato fries.
12.Pour mushroom gravy overtop, divide evenly among plates or bowls and enjoy immediately.
Cooking Time & Temperature Guidelines
- Preheat oven to 375°F
- Bake potatoes for about 25 minutes until golden brown
- Use large potatoes and cut them into thick fries for a satisfying texture.
- Don’t overcrowd the baking sheet when roasting the fries to ensure they get crispy.
- Save some extra cheese on hand to sprinkle on top of the poutine before serving.
- Top with fresh herbs like parsley or chives
- Add a drizzle of truffle oil for an elevated flavor profile
- Crumble vegan bacon bits on top for added crunch and smokiness
Recommended Tools to Make this Recipe
- Baking Sheet
- Parchment Paper
To sum up:
This Ultimate Vegetarian Poutine Recipe is cheesy, savory, and satisfying with crispy roasted potato fries layered with shredded vegan cheddar cheese and drenched in a rich mushroom-based gravy.
Here are three popular FAQs and answers for “Ultimate Vegetarian Poutine Recipe: Cheesy, Crunchy & Delicious”:
Q1. Can I make this recipe vegan?
A: Yes, you can easily make this recipe vegan by using dairy-free cheese and mushroom gravy instead of regular cheese curds and beef-based gravy.
Q2. Can I use other types of potatoes for the fries?
A: While russet potatoes work well in this recipe because they are starchy and crispy when baked, you could also use other varieties of potatoes such as Yukon Gold or sweet potato. Just be aware that the cooking time may vary slightly depending on the type of potato used.
Q3. How can I add additional protein to this dish?
A: If you want to add more protein to your poutine, consider adding a plant-based meat substitute like crumbled tofu or tempeh bacon on top of the fries before adding the cheese and gravy. You could also serve it with a side salad topped with chickpeas or sliced avocado for an extra boost of protein.