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    Home » Vegan & Dairy-Free Recipes

    updated: January 31, 2021

    Vegan Poutine

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    A loaded poutine with mushrooms and asparagus in basket lined with checkered paper.

    This post may contain affiliate links. Please see our privacy policy page for details.

    Eating healthy does not mean we have to stop eating the foods we love. In my opinion, it's actually healthier to indulge every so often rather than completely restricting ourselves. Food is one of the greatest pleasures in life, so I say, live a little and eat what you enjoy! 

    Even if a little indulgence here and there is A-okay, it is possible to make our guilty pleasures a little cleaner and a little easier on the bod. Creating healthier versions of the not-so-healthy dishes I craved is pretty much how I taught myself to cook after developing a plethora of food sensitivities. When there's a will, there's always a way!

    This Canada Day long weekend, we indulged in the famous Canadian dish, poutine! We added some yummy roasted asparagus, Zengarry's Double Creme Cashew Cheese and the perfect mushroom gravy. This is seriously like heaven in a bowl!

    THIS RECIPE IS...


    • Vegan
    • Gluten-Free
    • Grain-Free
    • So Yummy!
    A loaded poutine with mushrooms and asparagus in basket lined with checkered paper.

    Vegan Poutine

    Recipe By : Michelle McCowan
    5 from 1 vote
    No need to be afraid to delve into this delicious, healtified vegan poutine!
    Pin Recipe Rate Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Dietary GF, Soy Free, Sugar Free, Vegan
    Season(s) All Seasons
    Difficulty Moderate
    Yield 4 Servings

    Ingredients
      

    Asparagus

    • 1 bunch Asparagus
    • 1 tablespoon Avocado / Olive Oil
    • 1 tablespoon White Wine Vinegar
    • 2 Garlic Cloves
    • Pinch Himilayan / Sea Salt

    Fries

    • 4 Medium Organic Russet Potatoes
    • 1 cup Avocado / Olive Oil
    • Pinch Himalayan / Sea Salt

    Musgroom Gravy

    • half Medium Onion (chopped)
    • 2 heaping cups Cremini Mushrooms
    • 3 cups Vegetables
    • 1 cup Water
    • 3 tablespoon Arrowroot Flour
    • 2 tablespoon Garlic (minced)
    • 1 tablespoon Tamari / Coconut Aminos
    • ½ teaspoon Himalayan / Sea Salt
    • 1 teaspoon Dried Thyme

    Instructions
     

    Asparagus

    • Preheat oven to 350°
    • Line Baking Sheet with unbleached parchment paper.
    • Place asparagus on a baking sheet and drizzle with oil and white wine vinegar.
    • Press garlic with the flat edge of a knife (to release the juices) and cut into chunks.
    • Sprinkle the garlic chunks over asparagus and place it into the oven.
    • Bake for 30 minutes, stirring or flipping the asparagus halfway.

    Fries

    • Peel the potatoes (if they're not organic or if preferred, I left some skin on mine).
    • Slice the potatoes to your desired thickness.
    • Pour the oil in a large frying pan and heat over medium-high heat.
    • Add a handful of sliced potatoes, enough to fill the pan but leaving some space to flip them (you may need to do them in a few batches).
    • Fry the potatoes until they become golden brown or to your desired crispiness.
    • Remove from pan and allow to cool on a cooling rack (with a baking sheet underneath to catch the oil).

    Mushroom Gravy

    • Heat oil in a medium saucepan.
    • Add onion, garlic, mushrooms, thyme and tamari/coconut aminos.
    • Simmer on medium-low heat until the mushrooms are tender and the onions become transparent. (If you would like whole mushroom and onion chunks in your gravy, remove half from the saucepan and place in a bowl at this point).
    • Add vegetable broth, water and arrowroot flour.
    • Bring to a low boil over medium-high (Too high of a heat will make the arrowroot lose its thickening ability).
    • Once it begins to bubble, turn the heat down to low and let simmer for about 5 minutes, stirring intermittently.
    • Remove from heat and let cool.
    • Once cool, add salt and blend until smooth.
    • If whole mushrooms were removed, stir them back in.

    Nutrition

    Calories: 826kcal | Carbohydrates: 69g | Protein: 12g | Fat: 59g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Sodium: 457mg | Potassium: 1433mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7794IU | Vitamin C: 34mg | Calcium: 108mg | Iron: 6mg
    Total Servings : 4
    HAVE YOU TRIED THIS RECIPE?Share how it turned out on Instagram and tag @beetofthewild & #beetofthewild

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    Posted by Michelle McCowan on July 1, 2019 Filed Under: All Recipes, Autumn Recipes, Gluten-Free Recipes, Mains & Sides, Vegan & Dairy-Free Recipes, Winter Recipes

    A cream coloured smoothie in a milk bottle with the tip of a white and grey straw peaking above the rim.

    Vanilla Spice Adaptogenic Smoothie (With Ashwagandha)

    Homemade whipped cream swirled in an open latch jar with freshly used beaters of a hand mixer and a container of pink baking utensils behind.

    Maple Vanilla Cashew Whipped Cream (No Dairy)

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