Post by Megan Stulberg
I’m Canadian. Like, grandparents-are-from-Nova-Scotia Canadian. That being said, I don’t mess with boring poutine! This poutine recipe is a delicious, healthy alternative to the OG dairy version.
For the gravy:
- 2 cups gluten-free vegetable stock
- 1 cup chopped cremini mushrooms
- 1/4 cup gluten-free brown rice flour
- 1/4 cup almond or soy milk
- 2 cloves garlic
- 1/4 red onion, coarsely chopped
- 2 tbsp ground sage
- 2 tbsp vegan butter-style spread
- 2 tbsp nutritional yeast
- Cold-pressed EVOO, as needed
- 3 large potatoes
- 1/2 bag shredded vegan mozzerella “cheese” of your choice (I used Daiya)
- Sea salt and black pepper, throughout
- Preheat oven to 400F.
- Scrub and wash potatoes to remove any dirt, then peel. Cut length-wise into long, thin strips. Toss in 2 tbsp extra-virgin olive oil, sea salt and black pepper.
- Line a baking pan with aluminium foil or parchment paper smothered in olive oil to prevent burning and sticking. Lay fries out in an even layer on baking pan.
- Bake in oven for around 35 minutes, flipping every 10 minutes or so.
- While the fries are baking, prep the gravy:
- Heat EVOO in large skillet over medium-high heat.
- Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, nutritional yeast, salt and pepper. Cook until mushrooms are browned, stirring regularly.
- Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
- Reduce heat to low simmer, stirring occasionally, to keep gravy warm.
- Remove fries from oven and wait to slightly cool. Plate the fries, take a handful of vegan “cheese” and sprinkle it on top, then pour the hot gravy over everything.
Serve hot! Makes approximately 2 servings.