Vegetarian Poutine
This vegetarian poutine features crispy french fries smothered in a rich, savory mushroom gravy and topped with squeaky cheese curds. It's a comforting and indulgent snack or side dish that's perfect for any time of year.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,152 kcal
Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gfrozen french fry
- 200 gfresh cheddar cheese curds
for frying
- 2 cupvegetable oil
gravy
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 0.5 pcsyellow onion, finely chopped
- 100 gcremini mushroom, sliced
- 2 clovegarlic, minced
- 2 cupvegetable broth
- 1 tspsoy sauce
- 0.5 tspdried thyme
- 0.25 tspblack pepper, freshly ground
- 0.5 tspsalt
Equipment
saucepan · large pot · baking sheet · oven · whisk · serving bowls · deep fryer
The method
Step by step
- 1
Prepare the french fries according to package directions, either by deep frying in vegetable oil at 175°C (350°F) until golden brown and crispy, or baking in the oven.
About 15 min
Cook’s note: If deep frying, fry in batches to avoid overcrowding the pot, which can lower the oil temperature and make fries soggy.
- 2
While the fries cook, melt the unsalted butter in a medium saucepan over medium heat.
About 1 min
- 3
Add the finely chopped yellow onion to the saucepan and cook until softened, about 3-5 minutes.
About 4 min
- 4
Stir in the sliced cremini mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms have released their moisture and started to brown.
About 4 min
- 5
Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 minute to create a roux.
About 1 min
Cook’s note: Cooking the flour well prevents a raw flour taste in the gravy.
- 6
Gradually whisk in the vegetable broth, ensuring no lumps form.
About 2 min
Cook’s note: Add a little broth at a time and whisk until smooth before adding more.
- 7
Stir in the soy sauce, dried thyme, black pepper, and salt.
- 8
Bring the gravy to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
About 7 min
Cook’s note: The gravy will thicken further as it cools. If it gets too thick, add a splash of water or broth.
- 9
Once the fries are cooked, drain them thoroughly if deep-fried, and season lightly with salt.
- 10
Divide the hot french fries among serving bowls.
- 11
Scatter the cheese curds over the hot fries.
Cook’s note: The heat from the fries and gravy will slightly melt the curds, giving them their characteristic 'squeak'.
- 12
Ladle generous amounts of the hot mushroom gravy over the fries and cheese curds.
- 13
Serve immediately and enjoy while hot.
Per serving
Nutrition
- Calories
- 1,151.8kcal
- Protein
- 32.4g
- Carbs
- 59.4g
- Fat
- 87.3g
- Fibre
- 6.9g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Poutine is best eaten fresh; the fries will become soggy if stored.
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