One of my favorite guilty pleasures before going vegan was poutine.
Poutine is a Canadian dish consisting of french fries and cheese curds drizzled in gravy. A lot of gravy.
I recently went to one of my favorite restaurants here in Milwaukee, The Vanguard, and tried their vegan poutine. It was SO GOOD and it inspired me to make my own poutine.
My recipe does not contain vegan cheese but feel free to add some if you want!
INGREDIENTS: [makes 2 servings of poutine]
- 2 russet potatoes
- 1 large carrot
- 1/2 yellow onion
- 1 cup diced mushrooms
- 1 cup vegetable stock
- 4 garlic cloves
- 1 diced green onion
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp all-purpose flour
- Preheat oven to 400°
- Cut potatoes into thin french fry shapes. Place fries on baking sheet with parchment paper. Sprinkle salt, pepper and nutritional yeast on top. I also added some chili powder. Place in oven once hot and bake for 20 minutes.
- To make the gravy, chop carrot, onion, mushrooms and garlic into tiny pieces. In a sauce pan, add a tiny bit of water (or oil) to the bottom of the pan and saute mushrooms on medium heat. After about 2 minutes, add onions. When the onions begin to brown, add carrots and garlic. Stir frequently.
- Once all the vegetables are browned and soft, add vegetable stock, nutritional yeast, flour, salt and pepper. Let boil for 2 minutes.
- Turn stove heat off and set sauce pan aside and let cool for a few minutes. Also, check on your fries. I like to flip mine halfway through to make sure both sides get crispy.
- Use a blender or food processor to blend the gravy once it’s cooled down a bit. Blend until it is an even consistency. It should be thick and creamy. Set gravy aside.
- Pull fries out of oven and let cool for a few minutes. Once cooled, place fries on two plates. Top with gravy and diced scallions. Add extra mushrooms and garlic on top if desired. I ended up adding jalepenos to mine, as well.
- Serve + enjoy!
You can use this gravy for all types of recipes. Hope you like it!