Vegan Poutine

Vegan Poutine Ingredients

The below ingredients will make enough protein for about 3 to 4 people, but I recommend adjusting the amounts to your own preference. In the recipe card below you can very easily double or triple the ingredients at the click of a button!

• 800g white potatoes
• 1 teaspoon baking soda
• 1 tablespoon rapeseed oil
• 1 tablespoon cornstarch
• 1 teaspoon paprika powder
• sea salt & black pepper to taste

For the vegan cheese curds:

• 70g raw cashews, cooked for 4-6 hours or boiled for 30 minutes
• 2 teaspoon psyllium husk: this is a wonderful vegan and gluten-free gelling agent, which will help the vegan cheese curds come together!
• 130ml water
• 50ml melted coconut oil (deodorised): make sure to use deodorise coconut oil, to avoid a coconut flavour to your vegan cheese curds!
• ½ teaspoon sea salt
• 1 tablespoon lemon juice
• 2 tablespoon nutritional yeast
• 1 teaspoon white miso paste: White miso paste is a fermented soybean paste. It has a naturally slightly cheesy flavour, and adds a wonderful taste to your vegan cheese. 
• 1 tablespoon tapioca starch: the tapioca starch will eat your vegan cheese in becoming nice and stretchy. To be activated, tapioca needs to be heated up, hence why we are heating the cheese in a saucepan before pouring it into our mould.

For the vegan maple gravy: 

• 1 tablespoon dairy-free butter: I use Flora plant-based
• 1 small yellow onion, finely diced
• ½ teaspoon sea salt
• 2 teaspoon crushed garlic cloves
• 3 whole black peppercorns
• 2 tablespoon brandy: the brandy is optional in this recipe, however it's a vital part of this gravy recipe and I wouldn't omit it! Don't worry about adding alcohol into this gravy, as this will cook-off in the process and leave you with a wonderful depth of flavour instead.
• 2 tablespoon maple syrup: make sure to use a dark and robust pure Canadian maple syrup for the full flavour of this dish!
• 1 tablespoon tamari soya sauce
• 400ml vegetable stock
• 100ml dairy-free cream: I used Alpro!
• 1 teaspoon cornstarch

Equipment

• 2 saucepans
• blender
• large mixing bowl
• oven
• lined oven-tray
• a mould for the vegan cheese

How to Make Vegan Poutine

There are three main elements for this recipe: the French fries, the vegan cheese curds, and the vegan gravy. For your vegan poutine, it is best to start with the vegan cheese curds, as they are the most time-intense part of this meal. You can create this in advance and keep them in the fridge for up to 5 days. 

Preparing the vegan cheese curds

Start by preparing your vegan cheese curds! Soak or boil your cashews until softened, then transfer them to a blender alongside the coconut oil, salt, lemon juice, nutritional yeast, and miso paste. Blend on a high speed until you get a smooth creamy texture. In the meantime, mix the psyllium husk with half of the water and set it aside for 10 minutes, before adding it to the blender. Blend for another minute to incorporate all ingredients. 

Place the rest of the water into a non-stick saucepan over low heat and stir in the tapioca starch until dissolved. Pour in your cheesy mixture from the blender and whisk to combine. Continue to stir the mix until it begins to thicken, then pour the mix into a heat-proof container. Transfer it to the fridge to set for at least 2 hours, then remove your cheese and rip it into small curds. You can also store it in the airtight container in the fridge until ready to use for up to a week. 

Preparing the vegan gravy

Next, prepare the gravy! Place the dairy-free butter into a saucepan and melt it over medium heat. Add in the chopped onion and sauté for 4-5 minutes until translucent. Sprinkle in the sea salt after about 2 minutes. 

Add the crushed garlic, sauté for another minute, then sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3-4 minutes before adding the brandy.

Let the brandy bubble away for a minute, then add the maple syrup and tamari and simmer it all for 3-4 minutes until caramelized.

Pour in the vegetable stock and bring to a simmer. Cover with a lid and cook for about 10 minutes on a low heat, stirring regularly, then season to taste with salt and black pepper and stir in the vegan cream.

Run the sauce through a sieve to remove the whole peppercorns and onions. Mix the cornflour with water to create a slurry, add it to the sauce and stir over low heat until the sauce thickens.

Looking for more feast-worthy recipes? Look no further, and give these a go:

• Vegan Mac and Cheese Burger
• Vegan Apple Nut Roast
• Mushroom Risotto with Chestnuts

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