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.