Vegan Poutine
Recipe type: Side Dish, Comfort Food
Cuisine: Canadian
  • 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
  1. 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.
  2. 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.
  3. Separate the fries so that they are in a single layer on the baking sheets.
  4. 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.
  5. Bake for another 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: In a small saucepan, melt the butter over medium heat. Add the chickpea flour and whisk until you have a roux.
  8. Add the spices and the Worcestershire sauce and whisk well.
  9. Let the roux cook for a minute. 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. Taste for seasoning adjustments.
  11. To assemble: Using a wide spatula, put the cheesy fries onto a plate and top with hot gravy.
Recipe by The "V" Word at