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Vegan Poutine

With rich mushroom gravy spiked with thyme and rosemary spilling over crispy baked French fries, this crowd-pleasing poutine makes a yummy appetizer or meal.

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  • 1 hr 15 min
  • Prep time10 min
  • Servings4
recipe image Vegan Poutine

Ingredients

Fries:
  • 2 pounds (1 kg) russet potatoes, cut into 1/2 x 1/2-inch (1 x 1 cm) sticks
  • 2 tablespoons (30 mL) Dairy-free Becel® Plant Butter - Unsalted, divided
  • 1/2 teaspoon (2 mL) salt
  • 1/2 teaspoon (2 mL) black pepper
Mushroom Gravy:
  • 1/4 cup (60 mL) Dairy-free Becel® Plant Butter - Unsalted, divided
  • 8 ounces (250 g) sliced cremini mushrooms
  • 1/2 teaspoon (2 mL) salt, divided
  • 1/2 teaspoon (2 mL) black pepper, divided
  • 1/2 cup (125 mL) diced onion
  • 2 cloves garlic, finely chopped
  • 1 tablespoon (15 mL) finely chopped fresh thyme
  • 1 tablespoon (15 mL) finely chopped fresh rosemary leaf
  • 3 tablespoons (45 mL) All-Purpose Flour
  • 2 cups (500 mL) reduced-sodium vegetable broth
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon (15 mL) Dijon mustard
  • 8 ounces (250 g) Violife Mozzarella style shreds
  • 4 green onions, thinly sliced

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 425°F (220°C).
      2. Fries: Toss potatoes with Becel® Unsalted Plant Butter until well coated. Sprinkle with salt and pepper. Arrange in single layer on large parchment paper–lined baking sheet.
      3. Bake, turning halfway, for 35 to 40 minutes or until golden brown and tender.
      4. Mushroom Gravy: Meanwhile, in large skillet set over medium-high heat, melt 2 tbsp (30 mL) Becel® Unsalted Plant Butter. Add mushrooms, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown. Transfer to plate.
      5. Reduce heat to medium. In same skillet, melt remaining Becel® Unsalted Plant Butter. Add onion, garlic, thyme, rosemary, remaining salt and remaining pepper; cook, stirring occasionally, for 5 to 6 minutes or until softened and tender. Sprinkle with flour. Cook, stirring occasionally, for 2 to 3 minutes or until flour is incorporated.
      6. Slowly whisk in broth. Continue to whisk and bring to a boil. Stir in mushrooms mixture, Worcestershire sauce and mustard; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 4 to 6 minutes or until thickened to gravy consistency and flavours are married.
      7. Serve fries topped with gravy and mozzarella. Garnish with green onions.
      For loaded poutine, top with crumbled vegan tempeh bacon, halved cherry tomatoes and pickled jalapeño pepper slices if desired.

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