The Ultimate Vegan Poutine (2024)

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 likelydrooling 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 theFrench fries are crispy, and others soakup the gravy. The fries and gravy are hot, so the cheese curds get melty and gooey. And youeat it all with a fork, because Canadiansare 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 recipetoo, just takes a bit of time, but every step is easy peasy. The gravy, cheese curds, and potato soaking can all be preppedahead 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 Mozzarellaand 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 ⅓of the cheese, butI 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 wouldchoose 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 finallyspoon over the hot gravy to taste. Pass the forks and dig in! Hello Canadian comfort food. Omnomnom.

Bon appetegan!

Sam.

If you enjoyedthis recipe you mightalso like: