Vegan Poutine with Greens

Vegan Poutine with Greens

Discover how to make your very own vegan poutine with this recipe to make the ultimate comfort food.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

What is Poutine?

Originating from the Canadian province of Quebec, Poutine typically consists of French fries and cheese curds, topped with gravy.

This plant-based recipe, however, steps it up with an easy-to-make, yet super tasty mushroom gravy and scrumptious sweet potato chips.

Is cashew nut cheese healthy?

Cashew nuts make a great vegan cheese alternative that not only takes delicious but is nutritious too! In fact, cashew nut cheese is one of the healthiest vegan cheese alternatives.

Cashew nuts are high in protein, calcium, and fibre and are packed with added vitamins like vitamin B.

What’s more, cashew cheese can be lower in saturated fat and can be a great dairy substitute for those wanting to lower their cholesterol.

Should I pre-boil homemade chips?

Many recipes recommend pre-boiling potatoes before turning them into crispy chips. However, we find that can often overcook the potato and make it lose its structure and its crispness. And let’s be honest, no one likes a soggy chip.

Our foolproof recipe cuts out the faff off pre-boiling, simply cut your potato into wedges and drizzle a tablespoon or two of olive oil. Cook in a hot oven or air fryer and enjoy.

Total Time: 1 hour

Prep Time: 20 minutes

Cook Time: 40 minutes

Calories: 469

Servings: 2

Rating:  

Total Time: 1 hour

Calories: 469

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the cheese curds
  • 50 50 g cashew nuts, soaked in hot water for 2 hours
  • 62.5 62.5 ml unsweetened soya milk
  • 1 1 tbsp tapioca flour
  • 0.5 0.5 1/2 tbsp olive oil
  • 0.5 0.5 tsp salt
  • 0.5 0.5 tbsp agar agar flakes
  • 1.5 1.5 tbsp nutritional yeast
  • 0.5 0.5 tbsp apple cider vinegar
  • For the poutine gravy
  • 0.5 0.5 tbsp olive oil
  • 0.5 0.5 red onion, peeled and sliced
  • 50 50 g button mushrooms, sliced
  • a splash of white wine
  • 7.5 7.5 g dried porcini mushrooms, soaked in 240ml of boiling water
  • 0.5 0.5 tsp garlic salt
  • 0.5 0.5 tbsp maple syrup
  • 0.5 0.5 tbsp cornflour, mixed with 3 tbsp of water
  • 120 120 ml water
  • sea salt and black pepper, to taste
  • For the chips
  • 1 1 medium sweet potatoes, cut into wedges
  • 1 1 medium white potatoes, cut into wedges
  • a pinch of salt
  • 0.5 0.5 tbsp olive oil
  • To serve
  • 100 100 g spinach, blanched
  • spring onions, sliced

Method

  1. Start by making the ‘cheese curds’; do this the day before if you want a firmer cheese. Add the cashew nuts to a highspeed blender along with all the other ingredients. Blend until smooth.
  2. Pour the cheese mixture into a nonstick pan and cook on medium-high heat until it starts to thicken and bubble. Once bubbling, stir continuously for a couple of minutes.
  3. Add this mixture to a greased container, smooth it out and tap the container firmly on the worktop to release any air bubbles. Leave in the fridge overnight.
  4. Preheat your oven to 200°C/400°F/ Gas 6. Place the chips on a baking tray, and sprinkle with the salt and olive oil. Roast in the oven for 30 minutes or until the chips are crispy and cooked through.
  5. Meanwhile, make the poutine gravy. In a medium-sized saucepan, fry the onion in the olive oil until softened; then add the mushrooms and fry until soft.
  6. Add the wine, chopped dried mushrooms and their water, garlic salt, thyme leaves, yeast extract, maple syrup and cornflour slurry to the pan. Then season with black pepper and salt. Cook the gravy through until thickened, before adding the water.
  7. When the chips are cooked, you are ready to assemble the dish. Take the ‘cheese’ out of the fridge and scoop out little chunks with a spoon to make the ‘curds’.
  8. On a large platter, arrange the chips, pour over the gravy and scatter the ‘cheese curds’ over the top. Finish by garnishing the dish with wilted spinach and spring onions.

Each 386g serving provides:

25g Fat, 4.3g Saturates, 51.3g Carbohydrate, 12.8g Sugars, 5.4g Fibre, 12.6g Protein, 2g Salt.

 

Hungry for more? Discover the best vegan takeaway recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it