Author: Did you know that July 1st is Canada's 150th birthday? Geeze, Canada, you're getting up there in the years, eh? Don't worry, you look great for your age! In celebration of my country's b-day I thought it would be fun to share a few classic Canadian recipes (veganized, of course). First off, The Ultimate Vegan Poutine!
Yep, it's every bit of comfort food amazingness that it looks like. If you're Canadian, you're likely drooling right now. If you're not Canadian, you may be saying "huh"?
Poutine, is 3 total comfort foods smashed together in one rich dish. That is French fries, topped with cheese curds, and then doused in hot gravy. Yeah, I know, delicious gluttony at it's finest.
Some of the French fries are crispy, and others soak up the gravy. The fries and gravy are hot, so the cheese curds get melty and gooey. And you eat it all with a fork, because Canadians are classy with our comfort food... or really you HAVE to eat it with a fork otherwise you fingers will sizzle off.
Canadian readers have been requesting this recipe for awhile now, so I am so happy to deliver! And it's a fairly easy recipe too, just takes a bit of time, but every step is easy peasy. The gravy, cheese curds, and potato soaking can all be prepped ahead of time, so all you have to do is bake the fries, heat up the gravy and assemble. Gooey, saucy, crispy, salty, goodness.
To make The Ultimate Vegan Poutine: make a batch of my Melty Strechy Gooey Vegan Mozzarella and then pop it in the fridge to cool for at least 15 minutes or overnight. Cooling the cheese, takes it from melty, to a slightly firmer texture that works perfectly for scooping into little blobs providing a cheese curd like effect. Pre-tay cool.
You only need about ⅓ of the cheese, but I just made the whole batch so I could cheese to taste.
Next, whip up a batch of my Quick Vegan Onion Gravy. I recommend using a low-sodium vegetable broth this time, because the fries are also salty. Then taste the gravy and add soy sauce or tamari to taste if needed. This controls the salt flavour and the soy sauce or tamari also help make the gravy a little richer brown in colour. Ooh so rich.
Now just whip up a batch of my Crispy Baked French Fries. Again, I would choose to keep the salt low here so you don't over salt yourself, so I went with ½ teaspoon of salt. Perfection.
To assemble the vegan poutine: fill a dish of choice with the fries. I chose this small cast iron skillet, because it looks all hipster cool, but poutine often comes on a plate or in a paper box... this ain't a fancy food.
Then use a spoon to scoop small blobs of the chilled mozzarella. Ta-dah! Perfect cheese curd blobs. So cool.
And finally spoon over the hot gravy to taste. Pass the forks and dig in! Hello Canadian comfort food. Omnomnom.
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The Ultimate Vegan Poutine
Servings: large servings
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Ingredients
- ⅓ recipe Melty Stretchy Gooey Vegan Mozzarella,, chilled for 30 minutes or overnight
- ¼ recipe Quick Vegan Onion Gravy, (use low-sodium broth, and add soy sauce or tamari to taste if needed)
- 1 recipe Crispy Baked French Fries, (use ½ teaspoon of salt)
Instructions
- To make The Ultimate Vegan Poutine: prepare the mozzarella according to directions, then chill in the fridge for a least 15 minutes, or overnight. Prepare the gravy according to direction, using a low-sodium vegetable broth. You can add more salt to taste by splashing in soy sauce or tamari which will also make the colour a richer brown. Prepare the French fries according to directions, using ½ teaspoon of salt. *Because all three recipes require salt, you do not want to over salt anything, you can always add more salt later!
- To assemble the vegan poutine: fill a dish with the french fries. Use a spoon to scoop small blobs of cheese onto the cheese. You can use as much or as little cheese as you like, but I found about ⅓ of the recipe was a good amount. Finish by spooning over the hot gravy to taste. Pass out the forks and dig in!
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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Meli says
It was good but I should have strained the cashews after the blender as you recommended but even then I didn't love the flavor of the cheese but gravy and fries made up for it and was still super tasty
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Meli, the flavor of the cheese is designed to be quite mellow to taste like mozzarella. If you like you can increase the seasonings for a stronger flavor. It sounds like the cashews were not blended well, and that could also make the cheese less rich tasting. So happy you enjoyed the gravy and fries!
Susie says
The link for the onion gravy leads to the green bean casserole. Where is the quick onion gravy recipe? Thank you for all the recipes.
Jess @ IDTLC Support says
Sorry about the trouble with the link! The onion gravy is in the same post but just up a bit: Quick Onion Gravy