This is a healthy and vegan variation of poutine consisting of baked yet crispy french fries made from Idaho russet potatoes with a coating of adobo seasoning. It’s a touch of Latin seasoning to this Canadian dish. The gravy is made from portobello mushrooms and contains lentils in it. Topping everything off is some melted vegan mozzarella cheese instead of cheese curds. Give this mushroom and lentil poutine a try!

Poutine [Vegan]

Advertisement

Serves

6

Cooking Time

35

Advertisement

Ingredients

French Fries:

  • 3 Idaho russet potatoes
  • 3 tablespoons whole wheat flour
  • 3 teaspoons adobo seasoning
  • 3 tablespoons coconut oil

Gravy:

  • 2 tablespoons olive oil
  • 1/2 onion minced
  • 3 garlic cloves minced
  • 1 cup portobello mushrooms chopped
  • 3 tablespoons whole wheat flour
  • 2 teaspoons arrowroot powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Braggs Liquid Aminos
  • 2 1/2 cups low sodium vegetable broth
  • 1 cup cooked brown lentils
  • 1/2 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 tablespoon white cooking wine
  • 1 teaspoon no salt seasoning
  • 1 cup non-dairy vegan shredded mozzarella cheese
Advertisement

Preparation

French Fries:

  1. Preheat oven to 400ºF.
  2. Leaving the skin on, cut the potatoes into french fry shapes.
  3. Fill a large bowl with cold water and place all of the cut potatoes in the bowl. Soak the potatoes for 1-1 + 1/2 hours to remove excess starch.
  4. Drain and rinse the potatoes. Dry all of the pieces with a paper towel.
  5. Place the potatoes in another large bowl and add the whole wheat flour, adobo seasoning and coconut oil. Toss to coat all of the potatoes evenly.
  6. In a large perforated baking sheet, place the potatoes on the sheet in a single layer making sure they don't overlap. If you don't have a perforated baking sheet then you can use a regular baking sheet and put a cooling rack inside to allow the heat to cook the top and bottom of the potatoes at the same time. This will give you crispier fries.
  7. Bake for 30-35 minutes. Rotate the baking sheet and turn the fries over after 15 minutes.
  8. Remove the fries and sprinkle some salt on top of them while they are still hot.

Gravy:

  1. In a medium saucepan heat the olive oil over medium heat.
  2. Add the onions, garlic and mushrooms and cook until onions are translucent and the mushrooms have lost their water. About 5-8 minutes.
  3. Add the flour, arrowroot powder, nutritional yeast and liquid aminos.
  4. Gradually add the vegetable broth while stirring constantly.
  5. Add the lentils, thyme, sage, rosemary, wine and no salt seasoning.
  6. Bring to a boil and reduce the heat to low.
  7. Let the gravy simmer for about 10 minutes or until the gravy has thickened.
  8. Put some of the vegan mozzarella cheese in a small bowl and microwave it for 15 seconds. Stir the cheese a bit and microwave for another 15 seconds.
  9. Place fries on a plate and top with the gravy and cheese.
Advertisement
Advertisement