Poutine Vegan

Poutine (8)

Se você nunca ouviu falar de Poutine, é hora de começar. Poutine é um prato tradicional canadense. É o alimento melhor conforto – batatas fritas envolta em calda e coberto com queijo coalho. É comum encontrar muitas lojas poutine no Canadá, mas agora este prato decadente está se tornando muito popular nos os EUA. Eu”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. Afinal, 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?

Poutine (4)

I made my own poutine – vegan, claro. 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. Finalmente, I smothered the whole thing with my delicious brown “musculoso” gravy.

Making this poutine took me back to my younger days of ordering “Disco Fries” which were curly fries smothered in melted mozzarella. Yum!

Poutine (1)

This was so good. Estava quente, crocante, gooey, cheesy and indulgent. This is no side dish. Bem, 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. Obrigado, Quebec, for giving us this amazing comfort food. Desfrutar!

Poutine Vegan

GF

Poutine (7)

For the French Fries­­­­­­­­­­­­­­­

4 large Russet potatoes, peeled and sliced into fries

2 Tbs. araruta em pó

1 Tbs. páprica

2 TSP. alho em pó

1 ½ colher de chá. sal kosher

1 TSP. pimenta preta

3 Tbs. óleo vegetal

1 ½ xícaras de pedaços de mussarela vegan

For the gravy­­­­­­­­­­­­­­­

2 Tbs. V-manteiga ou manteiga vegan

2 Tbs. farinha de grão de bico

1 TSP. tomilho chão

1 TSP. sal kosher

½ colher de chá. pimenta preta

½ colher de chá. páprica

1 Tbs. vegan gluten-free Worcestershire sauce

2 cups low-sodium vegetable or “beef-flavored” broth

To make the French fries: Pré-aqueça o forno a 425 graus. Linha 2 assadeiras grandes com papel manteiga. Divide the potato slices onto the 2 assadeiras. Toss them with the arrowroot, páprica, alho em pó, sal, 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 atas. 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. Asse por outro 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: Em uma panela pequena, derreta a manteiga em fogo médio. Add the chickpea flour and whisk until you have a roux. Add the spices and the Worcestershire sauce and whisk well. Deixe o roux cozinhe por um minuto. 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. Gosto de ajustes tempero.

Para montar: Using a wide spatula, put the cheesy fries onto a plate and top with hot gravy.

Poutine (12)

O “V” Palavra: Diga-. Comê-lo. Vivê-la.


Poutine Vegan
Autor: 
Tipo de receita: Acompanhamento, Comfort Food
Cozinha: Canadian
 
Ingredientes
  • For the French Fries
  • 4 large Russet potatoes, peeled and sliced into fries
  • 2 Tbs. araruta em pó
  • 1 Tbs. páprica
  • 2 TSP. alho em pó
  • 1 ½ colher de chá. sal kosher
  • 1 TSP. pimenta preta
  • 3 Tbs. óleo vegetal
  • 1 ½ xícaras de pedaços de mussarela vegan
  • For the gravy
  • 2 Tbs. V-manteiga ou manteiga vegan
  • 2 Tbs. farinha de grão de bico
  • 1 TSP. tomilho chão
  • 1 TSP. sal kosher
  • ½ colher de chá. pimenta preta
  • ½ colher de chá. páprica
  • 1 Tbs. vegan gluten-free Worcestershire sauce
  • 2 cups low-sodium vegetable or “beef-flavored” broth
Instruções
  1. To make the French fries: Pré-aqueça o forno a 425 graus. Linha 2 assadeiras grandes com papel manteiga. Divide the potato slices onto the 2 assadeiras.
  2. Toss them with the arrowroot, páprica, alho em pó, sal, pepper and oil. Make sure the fries are all well coated and that the spices are evenly distributed.
  3. Separate the fries so that they are in a single layer on the baking sheets.
  4. Bake the fries for 20 atas. 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.
  5. Asse por outro 20-25 minutes or until the fries are very crisp but not burnt.
  6. Sprinkle the cheese over the fries and put them back in the oven for 5 minutes or until the cheese melts.
  7. To make the gravy: Em uma panela pequena, derreta a manteiga em fogo médio. Add the chickpea flour and whisk until you have a roux.
  8. Add the spices and the Worcestershire sauce and whisk well.
  9. Deixe o roux cozinhe por um minuto. Add the broth and whisk until smooth.
  10. Bring the gravy to a boil, lower the heat and let it simmer and thicken. It should be able to coat a wooden spoon. Gosto de ajustes tempero.
  11. Para montar: Using a wide spatula, put the cheesy fries onto a plate and top with hot gravy.

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4 Responses to Poutine Vegan

  1. Jesse Junho 25, 2014 em 9:37 em #

    I live in Vancouver, Canada. Your recipes look great. Thank You. 🙂

    • Rhea Junho 27, 2014 em 6:34 pm #

      Thank you Jesse xoxo

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