Vegan Poutine

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.

Ingredients

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)

Instructions

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!