If you have never heard of Poutine, it’s time to start. Poutine is a traditional Canadian dish. It’s the ultimate comfort food – french fries smothered in gravy and topped with cheese curds. It’s common to find many poutine shops in Canada but now this decadent dish is becoming very popular in the U.S. I”m not one to follow trends but it appears that poutine is becoming an American trend.
Poutine shops are popping up across the states and they are very popular. Some restaurants offer more than 30 types of poutine. After all, it’s basically french fries and you can get creative and top them with whatever you want. It’s no surprise that poutine is all the rage – who doesn’t love french fries? And who doesn’t love french fries smothered in cheese?
I made my own poutine – vegan, of course. It’s really simple. I made my Perfect Baked Oven Fries which are crispy on the outside and tender on the inside. Then I topped the fries with some Daiya mozzarella cheese and melted it until it was gooey. Lastly, I smothered the whole thing with my delicious brown “beefy” gravy.
Making this poutine took me back to my younger days of ordering “Disco Fries” which were curly fries smothered in melted mozzarella. Yum!
This was so good. It was hot, crispy, gooey, cheesy and indulgent. This is no side dish. Well, it can be a side dish but it can also be the entree especially if you add extra toppings. I kept it simple this time but I have all sorts of yummy versions running around in my head for next time. Thank you, Quebec, for giving us this amazing comfort food. Enjoy!
Vegan Poutine
GF
For the French Fries
4 large Russet potatoes, peeled and sliced into fries
2 Tbs. arrowroot powder
1 Tbs. paprika
2 tsp. garlic powder
1 ½ tsp. kosher salt
1 tsp. black pepper
3 Tbs. vegetable oil
1 ½ cups vegan mozzarella shreds
For the gravy
2 Tbs. V-Butter or vegan butter
2 Tbs. chickpea flour
1 tsp. ground thyme
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. paprika
1 Tbs. vegan gluten-free Worcestershire sauce
2 cups low-sodium vegetable or “beef-flavored” broth
To make the French fries: Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper. Divide the potato slices onto the 2 baking sheets. Toss them with the arrowroot, paprika, garlic powder, salt, pepper and oil. Make sure the fries are all well coated and that the spices are evenly distributed. Separate the fries so that they are in a single layer on the baking sheets.
Bake the fries for 20 minutes. Flip the fries on each baking sheet. Turn the baking sheets around and put the one that was on the lower rack onto the upper rack and vice versa. Bake for another 20-25 minutes or until the fries are very crisp but not burnt.
Sprinkle the cheese over the fries and put them back in the oven for 5 minutes or until the cheese melts.
To make the gravy: In a small saucepan, melt the butter over medium heat. Add the chickpea flour and whisk until you have a roux. Add the spices and the Worcestershire sauce and whisk well. Let the roux cook for a minute. Add the broth and whisk until smooth.
Bring the gravy to a boil, lower the heat and let it simmer and thicken. It should be able to coat a wooden spoon. Taste for seasoning adjustments.
To assemble: Using a wide spatula, put the cheesy fries onto a plate and top with hot gravy.
The “V” Word: Say it. Eat it. Live it.
- For the French Fries
- 4 large Russet potatoes, peeled and sliced into fries
- 2 Tbs. arrowroot powder
- 1 Tbs. paprika
- 2 tsp. garlic powder
- 1 ½ tsp. kosher salt
- 1 tsp. black pepper
- 3 Tbs. vegetable oil
- 1 ½ cups vegan mozzarella shreds
- For the gravy
- 2 Tbs. V-Butter or vegan butter
- 2 Tbs. chickpea flour
- 1 tsp. ground thyme
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. paprika
- 1 Tbs. vegan gluten-free Worcestershire sauce
- 2 cups low-sodium vegetable or “beef-flavored” broth
- To make the French fries: Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper. Divide the potato slices onto the 2 baking sheets.
- Toss them with the arrowroot, paprika, garlic powder, salt, pepper and oil. Make sure the fries are all well coated and that the spices are evenly distributed.
- Separate the fries so that they are in a single layer on the baking sheets.
- Bake the fries for 20 minutes. Flip the fries on each baking sheet. Turn the baking sheets around and put the one that was on the lower rack onto the upper rack and vice versa.
- Bake for another 20-25 minutes or until the fries are very crisp but not burnt.
- Sprinkle the cheese over the fries and put them back in the oven for 5 minutes or until the cheese melts.
- To make the gravy: In a small saucepan, melt the butter over medium heat. Add the chickpea flour and whisk until you have a roux.
- Add the spices and the Worcestershire sauce and whisk well.
- Let the roux cook for a minute. Add the broth and whisk until smooth.
- Bring the gravy to a boil, lower the heat and let it simmer and thicken. It should be able to coat a wooden spoon. Taste for seasoning adjustments.
- To assemble: Using a wide spatula, put the cheesy fries onto a plate and top with hot gravy.
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