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Canadian Approved Vegan Poutine

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There’s nothing more Canadian than poutine. Well, unless maple syrup covered mounties are involved. Some of our favourite Canadian vegan food bloggers, Lauren and John of Hot For Food, have perfected this messy plate of patriotism. Put on your best Canadian tuxedo and get ready to eat like a Canuck.


Yields 2 large servings or 4 small servings



4 russet potatoes (cut into 1 cm sticks)

1/4 C sunflower oil

1 tsp fine sea salt

1/2 tsp ground pepper

1/2 tsp paprika


1 1/2 C mushrooms, minced

1 tbsp coconut oil

1 shallot minced

1 clove garlic, minced

3 tbsp vegan butter

1/3 C all-purpose flour (or brown rice flour)

1 1/2 C vegetable stock

1 tbsp onion powder

2 tbsp tamari (soy sauce or liquid aminos)

2 tsp molasses

3/4 C water


To make the fries: Pre-heat the oven to 425F. Place the sliced potatoes in boiling water and par boil for 10 minutes, strain the potatoes and place them back into the empty pot. Toss them in the oil, pepper, salt, and paprika and place evenly on a baking sheet. Bake for 55 mins being sure to watch and flip about every 15 minutes.

To make the gravy: Heat coconut oil in deep pan over medium heat and stir in the mushrooms and onion. After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.

Go back to your browned mushroom pan and gradually add in vegetable broth. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. Whisk in onion powder, tamari and molasses. Then slowly incorporate the water, about a 1/4 C at a time, until the desired consistency is achieved. For the poutine we found that 3/4 C was the magic number, but if you want it a bit runnier then add a little more water.


Assembly: Just lay out fries in a bowl and crumble 1/4 of a brick (per serving) of daiya jack style wedge over the fries and smother with gravy.

tip: throw in the oven on broil for 2 minutes to get the cheese nice and bubbly.

Once you’ve slipped in to a sufficient food coma, and have recovered from any inevitable gravy burns, head over to Hot For Food and tell them how much you liked this recipe!

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