Vegan Poutine
Serves 420 mins prep30 mins cook
A delicious twist on the classic Canadian poutine made vegan with crispy fries, savory gravy, and vegan mozzarella 'cheese' curds. This recipe combines fried russet potatoes with a rich vegetable gravy featuring leeks, carrots, garlic, and fresh herbs, finished with garnishes of chives.
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What you need
Instructions
1: Wash and cut your potatoes into fries. 2: Transfer the cut potatoes to cold water to remove excess starch. 3: Lay out the fries and dry completely. 4: Fry the potatoes on medium heat until slightly tender and pliable. 5: Remove from oil and cool completely in the freezer for about 20 minutes. 6: Meanwhile, cut the gravy ingredients and add to a medium pot. 7: Sauté the leek, onion, carrot, garlic, and herbs until you have good color. 8: Deglaze with vegetable stock. 9: Add the arrowroot starch, stir to combine, and let simmer until carrots are fork tender. 10: Once simmered, transfer to a blender or use an immersion blender to process until smooth. 11: Remove fries from the fridge or freezer and fry again on high temperature until golden and crispy. 12: Remove from heat and lay on a paper towel-lined tray. 13: Take the vegan mozzarella and form it into small curd-like pieces. 14: Assemble the plate, garnish with chives, and enjoy.View original recipe