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5 from 2 votes

Easy Vegan Poutine (gluten-free)

This Easy Vegan Poutine is simple to make and tastes delicious. Made with vegan cheese curds and a quick mushroom gravy, it's perfect vegan comfort food!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Side Dish, Snack
Cuisine: American, Canadian, comfort food, gluten-free, vegan
Diet: Gluten Free, Vegan
Servings: 4 people


For the Fries

  • 2 lb yellow or russet potatoes (3-4 medium potatoes)
  • tbsp avocado or grapeseed oil
  • Sea salt

For the Cheese Curds

  • 1 200g pack medium firm tofu
  • 2 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 2 tbsp soy milk
  • 2 tbsp avocado or grape seed oil

For the Gravy

  • 2 tbsp vegan butter or avocado oil
  • 3 small cremini mushrooms
  • tbsp miso paste
  • 1 tbsp Bragg's soy seasoning or tamari (soy sauce)
  • 1 tsp onion powder
  • 3 tbsp brown rice flour
  • cups vegetable stock or broth


For the Cheese Curds

  • Add all ingredients to a blender, and blend on medium for about 15 seconds until mixture is smooth and ingredients are combined.
  • Transfer to a small saucepan, and cook on low (stirring regularly) for 10-12 minutes, until the 'cheese' is smooth and stretchy. The mixture will become lumpy at first and may stick to the pan a bit but that's ok - just keep stirring until it becomes smooth!
  • Transfer to a bowl until ready to use.

For the Fries

  • Preheat oven to 400°F/205°C.
  • Slice the potatoes into strips 1cm wide.
  • Place on baking trays and toss in the oil to coat all fries evenly. Sprinkle with sea salt to taste.
  • Bake in the oven for 30 minutes, flipping the fries over after 15 minutes.

For the Gravy

  • While the fries are cooking, add all gravy ingredients to a blender and blitz on high for 15 seconds until smooth.
  • Transfer to a saucepan and heat on medium heat until bubbling. Reduce the heat to low and cook for 15 minutes - stirring frequently - until gravy has thickened.

To Assemble

  • Place the fries in a large bowl.
  • Dollop with small piles of the cheese curds and pour over the gravy.
  • Eat immediately!


  • Don't be tempted to omit the tapioca starch! This is what makes the curds stretchy, and without it they'll just be a creamy mixture.