If you guys haven’t had poutine yet do it now! Seriously, go home and make this recipe right now. Poutine has got to be one of the best things to come out of Canada ever (besides maybe Justin Trudeau’s butt, Ay-Yo)! It’s comprised of French fries, topped with gravy and usually cheese curds. It has now crossed the boarder from Canada and you can find it in tons of bars in Chicago. However, it is usually accompanied by heaps of meat. I’ve seen it with brisket, pork belly or just bacon. Frustrated by how often I have to set aside my love for poutine when I’m out at a bar, I set out to make a meatless version at home and my experiment was very successful!
Confession time, obviously this is not the healthiest recipe in the world, I’m a big enough woman to admit that. However, it is meat-free and delicious! It’s about the least guilty you can feel about eating french fries topped with gravy. I’m the first to admit that I’m am not even close to a perfect eater. I went vegetarian mostly for animal rights and environmental reasons (I’m a secret hippie), and the plus side was that it was also a healthy choice. So cheat days are not even a once in a while thing around my house, they are very frequent. No matter how often you splurge on your diet, put this recipe in rotation and I promise you won’t be disappointed!
Additionally, the upside to making the traditionally unhealthy recipes from home, is that you are in control of what goes in them! So while this isn’t the best for your waistline, it is made with real ingredients and the French fries are baked instead of deep fried so there’s a big upside over bar food. The gravy for this recipe is vegan, gluten free and amazing! I tried to mimic the gravy from Denver Biscuit Company’s Biscuits and Gravy and I think I hit the mark! It’s super creamy and the mushrooms give it a rich, meaty flavor. I topped mine with goat cheese which was wonderful but if you’re vegan I recommend buying vegan mozzarella cheese. It has a similar creamy texture and goes great with the gravy!
I hope you guys love this recipe! It’s great to split as a comforting dinner for two or serve it an an appetizer for group hang outs! Enjoy!
Until Next Time,
Jackie
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Vegan Poutine with Mushroom Chive Gravy
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Snack, Appetizer, Dinner
- Cuisine: Vegetarian, Vegan, Gluten Free
Description
A healthier spin on this classic bar food. This Poutine is vegan, gluten free and made with baked french fries! Most importantly though, it’s delicious!
Ingredients
Scale
- 4 russet potatoes, washed and cut into wedges
- 1 tbs olive oil
- 1 white onion
- 5 garlic cloves, minced
- 2 tbs fresh thyme
- 1/4 cup chives, diced
- 8 ounces white mushrooms, sliced thin
- 1/4 cup potato starch
- 1 cup vegetable stock
- 3 cups almond milk
Instructions
- Preheat your oven to 350 degrees. While it is preheating, clean the potatoes really well. I keep the skins on when I make fries but you can skin them if you prefer. Cut the potatoes into wedges and place them in an 8×8 casserole dish. Drizzle with olive oil, sprinkle with salt and pepper and bake for 30 minutes or until the fries are cooked. They should be soft on the inside but crisp on the edges.
- While the potatoes are cooking make the gravy. Heat the olive oil in large, deep pan. When the oil is heated, add in the onions and garlic. Cook until the onions become translucent and the garlic begins to brown. Add in the sliced mushrooms and thyme and cook down until the mushrooms are soft and have released their juice.
- When the mushrooms are cooked down, add in the potato starch and whisk. At this point, the ingredients will begin to clump together into a rue. It should look like the above picture. If the flour isn’t mixing in well, just add some more olive oil. Whisk for about three minutes and then pour in the vegetable stock. Continue to whisk for about 3 more minutes until the flour is blended into stock. Afterward, add in the almond milk slowly, whisking the whole time. Add in the chives and more salt and pepper and stir for about 5 more minutes. The longer you stir the thicker the gravy will get!
- When the potatoes are cooked, take them out of the oven and pour the gravy over them. Top with fresh parsley, more chives and dairy or vegan cheese of your choice! I used goat cheese on mine because that’s what I had in the house, but I highly recommend trying vegan mozzarella with it!
Notes
*If you don’t have potato starch, you can substitute any vegan flour you do have with the exact same measurements, or you can use all purpose flour and double the amount to 1/2 cup.
