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    Home » Recipes » Recipes

    June 25, 2017 45 Comments

    The Ultimate Vegan Poutine

    8.6K shares
    Jump to Recipe

    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!

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    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.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    Then use a spoon to scoop small blobs of the chilled mozzarella. Ta-dah! Perfect cheese curd blobs. So cool.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    And finally spoon over the hot gravy to taste. Pass the forks and dig in! Hello Canadian comfort food. Omnomnom.

    Classic Canadian comfort food: The Ultimate Vegan Poutine. Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. #itdoesnttastelikechicken

    Print Recipe
    5 from 25 votes

    The Ultimate Vegan Poutine

    Classic Canadian comfort food: Baked crispy French fries, topped with quick and easy dairy-free cheese curds, smothered in rich onion gravy. 
    Prep Time40 mins
    Cook Time40 mins
    Total Time1 hr 20 mins
    Course: Main Course, Side Dish, Snack
    Cuisine: American
    Servings: 2 large servings
    Calories: 443kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    Prevent your screen from going dark

    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

    You may make the mozzarella, gravy, and soak the potatoes ahead of time if you like, so that to assemble, all you have to do is bake the fries and heat up the gravy.

    Nutrition

    Calories: 443kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


    If you enjoyed this recipe you might also like:


    « Healthy Vegan Breakfast Cookies
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    Reader Interactions

    Comments

    1. Bianca says

      January 17, 2023 at 2:06 pm

      5 stars
      Hubby and I have immigrated to Canada back in 2017 (along with our 2 cats), and yesterday we have finally received our Certificates of Citizenship!
      I'm making this today to celebrate, we'll probably have it with Canada Dry.
      I'll report later ❤

      Reply
      • Bianca says

        January 18, 2023 at 12:10 pm

        5 stars
        Wow... just wow. Poutine is made of 3 components, and you've nailed each one of them!
        - The good old IDTLC mozzarella that I've made countless times (I mean COUNTLESS)
        - The herby, garlicky, and perfectly cooked fries
        - The luscious gravy (that I've made using the vegetable broth mix from your 2nd cookbook)

        I'll be making these on repeat FOR SURE.
        You're a magician!

        Reply
    2. Lynne says

      March 21, 2022 at 11:27 am

      5 stars
      Deliiiiiiiiicious gravy sauce...Yummmyyyyyy!!

      I make this recipe with Baked French Fries + the onion gravy sauce only & absolutely love it! I never knew a home made gravy sauce could be so easy & exquisite to cook.

      Thank YOU Sam for this deliiiicious easy recipe 🙂

      Reply
    3. Ginnie G says

      October 28, 2020 at 10:11 am

      5 stars
      Do you think the mozzarella would hold up to make fried cheese curds with?

      Reply
    4. Joanna Hopson says

      November 07, 2019 at 9:30 pm

      I just made this. I admit I was doubtful of the cheese but OMG this dish is so yum! Great recipe!

      Reply
      • Sam Turnbull says

        November 15, 2019 at 5:55 pm

        YAY!!!!!

        Reply
    5. Chantal says

      October 18, 2019 at 4:11 pm

      Hi, I don’t want to be rude, I really enjoy your account and I have purchased your recipe book that I share with my daughter, but poutine is not a Canadian staple! It was developed in Québec so it makes it a Québec staple! I just wanted to clarify.
      Thanks and continue to create you are awesome
      Chantal

      Reply
      • Sam Turnbull says

        October 23, 2019 at 6:10 pm

        Hi Chantal, Quebec is a province in Canada. Enjoy!

        Reply
        • Roese says

          May 12, 2021 at 12:27 pm

          Hey 🙂 Happy to see some vegan poutine! Chantal is right tho. We're part of Canada but the French Canadian culture is often put together and erased as something broadly Canadian when we have cultural specific components. You can find it pretty much all over Canada now, but only because we shared it through our very own restaurant chains 🙂 It's important to us that our particular history is recognize because it's complex and still a sensitive issue nowadays.

          I don't take offense tho, it's a common misconception because of how under represented we are. I'm just adding a little bit of info for whoever reads it so people know to make the difference. It always feels great when our own culture is accurately represented ^^

          I'm also gonna try that recipe! My feeling is that the ''squishiness'' isn't gonna be there but I'm impressed that it melts! I think tofu marinated in salt would be a great option for those who don't mind the ''cheese'' not melting but really need that ''squish'' texture 🙂 Real poutine is also a cultural debate hahaha Melting vs freshness of curds, we all have our opinions on it 😀

        • Dani says

          May 14, 2021 at 10:16 pm

          You...are awesome. So elegantly handled. Not Canadian, but love Canada, and love Quebec. I want to give you a huge hug. 🙂

        • Michael Gallagher says

          September 06, 2022 at 3:48 pm

          Poutine is to Quebec what Keylime pie is to Florida or Philly steak is to Philadelphia or lobster rolls to Maine or Oysters to PEI… thanks Chantale I am a true hard Canadian but Quebec being part of Canada does not make Poutine Canadian. So yes Poutine is a Quebec dish

    6. Jo says

      January 09, 2019 at 5:42 pm

      5 stars
      I can't believe how good this veganised version of a Canadian staple is. Better than the restaurant attempts I've had by a long shot!

      Reply
      • Sam Turnbull says

        January 10, 2019 at 10:47 am

        Woohoo!! So thrilled to hear that!

        Reply
    7. Val Lopez says

      January 04, 2019 at 8:07 pm

      5 stars
      Wow! This is incredible! I added some dried herbs to the gravy...but kept everything else the same. Great recipe 🙂

      Reply
      • Sam Turnbull says

        January 07, 2019 at 3:54 pm

        Awesome! Thrilled you loved it so much, Val 🙂

        Reply
    8. Deb Zak says

      June 15, 2018 at 12:45 pm

      POUTINE AY? WOW!!!!! BEING AN AMERICAN (AT LEAST I LIVE IN CALIFORNIA), AND WHO WE HAVE IN THE WHITE HOUSE.....APOLOGIES TO ALL OF MY CANADIAN FRIENDS.....THIS RECIPE....THIS COMFORT FOOD IS GOING TO BE A STAPLE IN OUR HOUSE..... WE NEED IT!!!!!!!!!! THANK YOU SAM!

      Reply
      • Sam Turnbull says

        June 16, 2018 at 7:50 am

        Haha, so happy you enjoyed it, Deb!

        Reply
    9. Johanna B. says

      June 03, 2018 at 9:55 am

      5 stars
      I spent a year in Canada a while ago and fell in love with poutine so of course I was super excited to see a vegan version of this delicious dish. The vegan 'mozzarella' is amazing in and of itself so I was sure it must taste amazing. I tried it with frozen chips though because I'm really lazy 😀 I used cornstarch instead of flour for the gravy and it turned out a liiiittle too thick but I enjoyed it nonetheless. Overall, I enjoyed it and I think I will try it again in the future, maybe even with homemade chips *.*

      Reply
      • Sam Turnbull says

        June 03, 2018 at 11:32 am

        So happy you enjoyed the poutine, Johanna!

        Reply
    10. Heather says

      May 22, 2018 at 9:43 am

      5 stars
      Oh thank you, you beautiful Canadian for veganizing poutine!!! I am so excited for this I can’t stand it.

      Reply
      • Sam Turnbull says

        May 22, 2018 at 3:14 pm

        Hahaha! You're most welcome!! Well, now I'm excited too 🙂

        Reply
    11. Mary says

      May 18, 2018 at 9:42 pm

      5 stars
      If I could give this recipe 10 stars, I would!! I'll admit, the homemade mozzarella seemed a little intimidating at first, but it is amazing and so easy to make! Thank you for sharing this totally awesome recipe!

      Reply
      • Sam Turnbull says

        May 19, 2018 at 6:16 pm

        Woohoo! Thank you, Mary! Thrilled you enjoyed it so much 🙂

        Reply
    12. Shavone says

      April 17, 2018 at 5:09 pm

      Made this tonight and OMG. Tastes just like the real thing. The cheese is AMAZING. I added a ton of fresh dill to the cheese and it was just the perfect addition. I love dill on my poutines. This is definitely a keeper!

      Reply
      • Sam Turnbull says

        April 17, 2018 at 6:10 pm

        Yay!! That's awesome, thrilled you enjoyed it so much, Shavone 😀

        Reply
    13. tasha says

      December 18, 2017 at 4:48 pm

      Do you think you could pre separate the "cheese curds"? I'm making this tonight and have to put everything out buffet style so I'd prefer it to be scoopable.

      Reply
      • Sam Turnbull says

        December 19, 2017 at 9:07 am

        Not sure exactly what you mean by that, but the cheese can be made in advance and stored in an air-tight container. Enjoy!

        Reply
    14. Donna says

      August 19, 2017 at 12:29 pm

      I made this for lunch today. Already had the cheese made from a similar recipe, so it was quite quick and easy and so, so delicious. Thank you for the recipe.

      Reply
      • Sam Turnbull says

        August 20, 2017 at 9:52 am

        You're most welcome, Donna! So happy you enjoyed it 🙂

        Reply
    15. Melanie says

      August 17, 2017 at 12:26 am

      Just made these so very good, a little labor intensive but worth the effort ! 🙂

      Reply
      • Sam Turnbull says

        August 17, 2017 at 11:08 am

        So happy you enjoyed it, Melanie!

        Reply
    16. Bruce says

      June 27, 2017 at 1:45 pm

      5 stars
      I just wanted to say this came at the perfect time - I had no idea what to make and then bam, email, Poutine. Except my Trader Joe's doesn't have tapioca flour so I made your Tofu Ricotta Cheese and then a homemade marinara and made Italian Poutine! Nomnomnom! Thanks! 🙂

      Reply
      • Sam Turnbull says

        June 28, 2017 at 9:04 am

        Italian poutine! Fun idea!

        Reply
    17. Marie-Christine Bruce says

      June 26, 2017 at 2:34 pm

      Ooh I'm making this asap! Poutine, I've missed you.

      I love that you're veganizing some Canadian classics. I can't wait to see the recipes!

      Reply
      • Sam Turnbull says

        June 27, 2017 at 10:20 am

        Yay! I hope enjoy it. 🙂 One more Canadian recipe will be posted on Wednesday. Woot!

        Reply
        • Kayla says

          June 27, 2017 at 10:42 am

          5 stars
          So I made it, and it was amazing! I used canned mushroom gravy out of laziness but the 'cheese' is where it's at. It's amazing!!! I'll never make poutine with just Daiya again. Even my hubby who hates most vegan cheese alternatives, enjoyed a big plate of this! Thank you SO MUCH Sam!

        • Sam Turnbull says

          June 28, 2017 at 9:02 am

          Yay!!!! So happy to hear that! Yeah, in my opinion, my cheese recipe is way better (and way healtheir) than Daiya! 🙂

    18. Kayla Mussar says

      June 25, 2017 at 6:21 pm

      5 stars
      I just made the Stretchy mozza and after many dips into it with some chips, it's now chilling in the fridge! Selfish here, but once my toddlers go to bed, I'll throw in some fries and heat up the gravy and see how wonderful this recipe is!! SO EXCITED! Poutine must be one of my favourites foods so being able to veganize it, is like a dream come true!

      Reply
      • Sam Turnbull says

        June 26, 2017 at 10:10 am

        Hahaha! I think having a poutine moment to yourself is the perfect thing to do! I hope you love it so much 🙂

        Reply
        • Kayla says

          June 27, 2017 at 10:43 am

          5 stars
          So I made it, and it was amazing! I used canned mushroom gravy out of laziness but the ‘cheese’ is where it’s at. It’s amazing!!! I’ll never make poutine with just Daiya again. Even my hubby who hates most vegan cheese alternatives, enjoyed a big plate of this! Thank you SO MUCH Sam!

          Repeated this because I posted it on the wrong comment lol

        • Sam Turnbull says

          June 28, 2017 at 9:03 am

          Haha! No problem! SO happy you both enjoyed it 🙂

    19. Katherine says

      June 25, 2017 at 1:35 pm

      5 stars
      Omgggggg I'm definitely making this tonight

      Reply
      • Sam Turnbull says

        June 26, 2017 at 10:03 am

        Yay! I hope you love it 🙂

        Reply
    20. Mari says

      June 25, 2017 at 11:32 am

      5 stars
      I started following you a few weeks ago and I am thoroughly enjoying it. So many great ideas. I was hooked by the stretchy mozzarella, and I just pre-ordered your cookbook. I know it's going to be great. Thanks for the many ideas and the wonderful recipes. I am not a vegan currently, but this book may convert me, and help some of my health issues.

      Reply
      • Sam Turnbull says

        June 26, 2017 at 10:03 am

        Yay! Thank you so much, Mari, and welcome 🙂 So wonderful that you are making the move towards a more vegan diet. Let me know if you ever have any questions or recipe requests! I look forward to seeing you around 🙂

        Reply

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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