Easiest Vegan Poutine
This vegan poutine is easy to make and delicious. Made with vegan cheese curds and simple mushroom gravy, it's perfect comfort food!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Main Course, Side Dish, Snack
Cuisine: American, Canadian, comfort food, gluten-free, vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: Elizabeth Emery
- 1 200g pack medium firm tofu
- 2 tablespoon tapioca starch
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- Sea salt
- 2 tablespoon dairy-free milk, unsweetened (I like soy)
- 3½ tablespoon unflavoured oil
- 2 lb yellow or russet potatoes (3-4 medium potatoes)
- 2 tablespoon vegan butter or olive oil
- 3 small cremini mushrooms
- 1½ tablespoon miso paste
- 1 tablespoon tamari or soy sauce
- 1 teaspoon onion powder
- 3 tablespoon brown rice flour (can use regular flour if not gluten sensitive)
- 1½ cups vegetable stock or broth (water can be used in a pinch)
For the Cheese Curds
Add tofu, tapioca starch, nutritional yeast, lemon juice, 1 teaspoon salt, milk and 2 tablespoon unflavoured oil to a blender.
Blend on medium for about 15 seconds until mixture is smooth and ingredients are completely combined.
Transfer to a small saucepan, and cook on low temperature (stirring regularly) for 10-12 minutes, until '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 potatoes into strips 1cm wide.
Place on baking trays and toss in remaining unflavoured oil. Sprinkle with sea salt to taste.
Bake in oven for 30 minutes, flipping fries over after 15 minutes.
For the Gravy
While the fries are cooking, add vegan butter/olive oil, mushrooms, miso paste, soy sauce, onion powder, flour and broth to a blender. Blitz on high power for 15 seconds until smooth.
Transfer to a saucepan and heat until bubbling. Reduce heat to low and cook for 15 minutes - stirring frequently - until gravy has thickened. Taste and add salt if needed.
(If you're not a fan of mushrooms, don't despair! You can use this simple vegan gravy recipe instead.)
Gluten free option: This recipe can be gluten free as long as you use a gluten free soy sauce, flour and vegetable broth.
Storage: This vegan poutine is best eaten immediately. If you need to store any leftovers, keep them in a sealed container in the fridge for up to 2 days.
Nutritional yeast - You can omit this if you don't have it. Not essential but it does add a cheesy taste.
Lemon juice - Vinegar works instead if you don't have any lemon.
Miso paste - Not completely essential to the flavour, and can be omitted if you don't have it. Just use an extra glug of soy sauce instead!
Calories: 418kcal | Carbohydrates: 54.9g | Protein: 12.8g | Fat: 20.6g | Saturated Fat: 5.3g | Sodium: 1889mg | Potassium: 1241mg | Fiber: 8.4g | Sugar: 7g | Calcium: 136mg | Iron: 4mg