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

Vegan Poutine

Recipe By : Michelle McCowan
5 from 1 vote
Print Recipe
A vegetarian and vegan Poutine with homemade fries and creamy mushroom gravy.
Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Dietary GF, Soy Free, Sugar Free, Vegan
Season(s) All Seasons
Difficulty Moderate
Yield 4 Servings

Ingredients
  

  • 4 Medium Organic Russet Potatoes
  • 1 cup Avocado / Olive Oil
  • Pinch Himalayan / Sea Salt
  • 1 cup Mushroom Gravy
  • 1 cup Cashew / Nut Cheese (cubed)

Instructions
 

  • 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.
  • Place the fries on a cooling rack to catch the grease.
  • Heat gravy in a saucepan, if necessary.
  • Add fries to a bowl or plate, pour the mushroom gravy over and top with cubed cashew cheese (or cheese of choice).

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
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