Vegan Classic Canadian Poutine
Dive into the comforting flavors of this Vegan Classic Canadian Poutine, a plant-based twist on the beloved Canadian comfort food. Featuring crispy oven-baked russet potato fries, smothered in a savory vegan gravy made with vegetable broth, soy sauce, and nutritional yeast, this recipe delivers rich, umami-packed goodness in every bite. Topped with melty vegan cheese curds and optionally garnished with fresh parsley, this dish is as indulgent as its traditional counterpart but entirely dairy-free and vegan-friendly. Perfect for sharing, this recipe comes together in under an hour and is ideal as an appetizer, snack, or satisfying side dish. Whether you're vegan or just exploring meatless options, this poutine is sure to become a favorite comfort food classic.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 tablespoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Nutritional yeast
- 1 cup Vegan cheese curds
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Scrub and rinse the russet potatoes well, leaving the skin on for extra crispness and flavor. Cut them into thick fries, approximately 1/2 inch wide.
In a large bowl, toss the potato fries with olive oil, salt, and black pepper ensuring they are evenly coated. Spread them out in a single layer on the prepared baking sheet.
Bake in the preheated oven for 30-35 minutes, turning them halfway, until they are golden brown and crispy.
While the fries are baking, prepare the vegan gravy. In a medium saucepan, melt the vegan butter over medium heat.
Once melted, whisk in the all-purpose flour, stirring constantly for 1-2 minutes until the mixture turns golden brown.
Slowly pour in the vegetable broth while continuing to whisk the mixture to prevent lumps.
Add soy sauce, garlic powder, onion powder, and nutritional yeast. Whisk well to combine and bring the mixture to a simmer.
Simmer for about 5 minutes, until the gravy thickens, stirring occasionally. Adjust seasoning with additional salt and pepper, if needed.
Once the fries are done, remove them from the oven and transfer to a serving platter or individual plates.
Sprinkle the vegan cheese curds over the hot fries. Pour the warm vegan gravy over the fries and cheese curds.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5592 mg | 243% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 18.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 7071 mg | 150% | |
*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.
