Fries topped with cheese curds, then a thick layer of intensely flavorful beef gravy, causing the curds to melt? The BEST poutine, indeed. Here’s a recipe for it.
- 2 pounds (900 grams) russet potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup vegan cheese curds
- 1/4 cup vegan gravy (store-bought or homemade)
- Salt and pepper to taste
- Chopped fresh parsley (for garnish, optional)
- Peel the potatoes and cut them into French fry-shaped pieces.
- Rinse the cut potatoes in cold water to remove excess starch.
- Preheat the oven to 425°F (220°C).
- Place the rinsed potatoes on a baking sheet and drizzle with vegetable oil. Toss to coat evenly.
- Spread the potatoes out in a single layer on the baking sheet and bake for about 30-35 minutes, or until golden and crispy. Flip them halfway through baking for even browning.
- While the potatoes are baking, prepare the gravy. In a saucepan, heat the vegetable oil over medium heat. Add the flour and whisk until it forms a paste.
- Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Cook for about 5-7 minutes, or until the gravy thickens. Remove from heat and set aside.
- Once the potatoes are done, remove them from the oven and season with salt and pepper.
- In a serving dish, layer the baked fries with vegan cheese curds.
- Pour the vegan gravy over the fries and cheese curds.
- Garnish with chopped fresh parsley if desired.
- Serve immediately while hot and enjoy your vegan poutine!
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 680mg
- Total Carbohydrate: 60g
- Dietary Fiber: 6g
- Sugars: 2g Protein: 7g