Dairy-Free Classic Canadian Poutine
Indulge in the ultimate comfort food with our Dairy-Free Classic Canadian Poutine, a wholesome twist on an iconic dish! This recipe transforms the beloved Canadian favorite into a plant-based delight without compromising on flavor. Golden-baked, crispy russet potato fries are generously topped with a savory mushroom gravy, rich with umami from sautéed onions, garlic, soy sauce, and nutritional yeast. The star of the show? Dairy-free tofu “curds,” marinated in a tangy blend of lemon juice, apple cider vinegar, and nutritional yeast to mimic the creamy, chewy texture of cheese curds. Ready in just over an hour, this perfect vegan poutine is the ideal indulgence for weeknight dinners, game-day snacks, or satisfying a hearty comfort food craving. Easy to prepare and packed with flavor, this recipe brings the essence of Canada’s culinary tradition to your table with a plant-based, dairy-free twist!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon smoked paprika
- 1 cup, chopped mushrooms
- 0.5 small, diced onion
- 2 cloves, minced garlic
- 2 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons nutritional yeast
- 1 block, drained and crumbled medium-firm tofu
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast (curds)
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 425°F (220°C).
Wash and slice the russet potatoes into 1/4-inch thick sticks for fries.
In a bowl, toss the potato sticks with 2 tablespoons of olive oil, salt, and smoked paprika until evenly coated.
Spread the potatoes on a large baking sheet lined with parchment paper. Ensure they are in a single layer.
Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, prepare the mushroom gravy. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the chopped mushrooms, onion, and garlic, and sauté for about 5 minutes, until the mushrooms are browned and the onions are translucent.
Add the vegetable broth and soy sauce to the skillet, bringing it to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry.
Slowly stir the cornstarch slurry into the simmering mushroom mixture. Cook for 3-5 minutes until the sauce thickens, then stir in the nutritional yeast. Remove from heat.
For the tofu 'curds', crumble the drained tofu into a bowl. Add lemon juice, nutritional yeast (for curds), and apple cider vinegar, mixing gently.
To assemble the poutine, place a generous portion of fries onto a serving platter.
Spoon the mushroom gravy over the fries.
Scatter the tofu 'curds' on top of the fries and gravy.
Serve hot and enjoy the dairy-free twist on a Canadian classic!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 319.1 g | 116% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 24.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1129 mg | 87% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 8983 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
