Try this non-traditional twist on an iconic Canadian dish. Fresh french fries topped with roasted jackfruit smothered in a Buffalo ranch sauce and a creamy cheese sauce. The flaky, meaty texture of the jackfruit closely resembles pulled chicken, making it the perfect veggie substitute for this dish! 100% plant based and 100 percent delicious.

Buffalo Ranch ‘Chicken’ Poutine [Vegan, Gluten-Free]



For the Buffalo Chick'n:

For the Buffalo Ranch Sauce

  • 1/2 cup vegan sour cream
  • 1-2 tablespoons hot sauce
  • 2 1/2 teaspoons apple cider vinegar
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dill
  • 1 tablespoon chives

For Assembly:



To Make the Buffalo "Chicken" and Fries:

  1. Preheat oven to 450°F. Ensure you have two racks available for cooking.
  2. Drain and rinse jackfruit. Cut hard center points off and break up the chunks into a fryin pan. The jackfruit should now resemble pulled apart chicken.
  3. Fry jackfruit in a lightly oiled pan on medium-high heat. Add the spices and cook for 3-4 minutes. Stir in the buffalo sauce and remove from heat.
  4. Place the jackruit in a single layer on a baking sheet lined with tinfoil.
  5. On another baking sheet, lay the frozen french fries in a single layer and top with a bit of seasoning salt (optional).
  6. Bake fries according to packing instructions on the bottom rack. In the last 15 minutes, pop the jackfruit in on the rack above to crisp them up a bit.

To Make the Buffalo Ranch Sauce:

  1. In a medium bowl, add all the ingredients and thoroughly combine. Add 1 tablespoon of hot sauce first and taste test. If you want it hotter, add another tablespoon.

To Assemble the Poutine:

  1. Place the fries on a large plate. Top with the jackfruit and smother with the cheese and buffalo sauce.