Vegan Poutine
With rich mushroom gravy spiked with thyme and rosemary spilling over crispy baked French fries, this crowd-pleasing poutine makes a yummy appetizer or meal.
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Prep time10 min![]()
ServingsPortions 4
Ingredients
Fries:
- 2 pounds (1 kg) russet potatoes, cut into 1/2 x 1/2-inch (1 x 1 cm) sticks
- 2 tablespoons (30 mL) Dairy-free Becel® Plant Butter - Unsalted, divided
- 1/2 teaspoon (2 mL) salt
- 1/2 teaspoon (2 mL) black pepper
Mushroom Gravy:
- 1/4 cup (60 mL) Dairy-free Becel® Plant Butter - Unsalted, divided
- 8 ounces (250 g) sliced cremini mushrooms
- 1/2 teaspoon (2 mL) salt, divided
- 1/2 teaspoon (2 mL) black pepper, divided
- 1/2 cup (125 mL) diced onion
- 2 cloves garlic, finely chopped
- 1 tablespoon (15 mL) finely chopped fresh thyme
- 1 tablespoon (15 mL) finely chopped fresh rosemary leaf
- 3 tablespoons (45 mL) All-Purpose Flour
- 2 cups (500 mL) reduced-sodium vegetable broth
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon (15 mL) Dijon mustard
- 8 ounces (250 g) Violife Mozzarella style shreds
- 4 green onions, thinly sliced
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425°F (220°C).
- Fries: Toss potatoes with Becel® Unsalted Plant Butter until well coated. Sprinkle with salt and pepper. Arrange in single layer on large parchment paper–lined baking sheet.
- Bake, turning halfway, for 35 to 40 minutes or until golden brown and tender.
- Mushroom Gravy: Meanwhile, in large skillet set over medium-high heat, melt 2 tbsp (30 mL) Becel® Unsalted Plant Butter. Add mushrooms, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown. Transfer to plate.
- Reduce heat to medium. In same skillet, melt remaining Becel® Unsalted Plant Butter. Add onion, garlic, thyme, rosemary, remaining salt and remaining pepper; cook, stirring occasionally, for 5 to 6 minutes or until softened and tender. Sprinkle with flour. Cook, stirring occasionally, for 2 to 3 minutes or until flour is incorporated.
- Slowly whisk in broth. Continue to whisk and bring to a boil. Stir in mushrooms mixture, Worcestershire sauce and mustard; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 4 to 6 minutes or until thickened to gravy consistency and flavours are married.
- Serve fries topped with gravy and mozzarella. Garnish with green onions.
For loaded poutine, top with crumbled vegan tempeh bacon, halved cherry tomatoes and pickled jalapeño pepper slices if desired.
