Dairy-Free Classic Canadian Poutine

Experience a plant-based twist on a beloved comfort food with this Dairy-Free Classic Canadian Poutine! This recipe swaps traditional cheese curds for flavor-packed tofu "curds," seasoned with lemon juice, nutritional yeast, and apple cider vinegar to deliver a tangy, cheesy bite. Crispy, oven-baked russet potato fries come to life with a rich, savory mushroom gravy, thickened to perfection and infused with umami notes from soy sauce and vegetable broth. Best of all, this recipe is completely dairy-free without skimping on the indulgent flavors you love. Perfect for satisfying your next craving, this healthier, vegan poutine is sure to impress as a hearty snack or a crowd-pleasing appetizer. Ready in just over an hour, it's a guilt-free homage to a Canadian classic!

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon smoked paprika
• 1 cup, chopped mushrooms
• 0.5 small, diced onion
• 2 cloves, minced garlic
• 2 cups low-sodium vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons nutritional yeast
• 1 block, drained and crumbled medium-firm tofu
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast (curds)
• 1 teaspoon apple cider vinegar

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and slice the russet potatoes into 1/4-inch thick sticks for fries.

Step 3

In a bowl, toss the potato sticks with 2 tablespoons of olive oil, salt, and smoked paprika until evenly coated.

Step 4

Spread the potatoes on a large baking sheet lined with parchment paper. Ensure they are in a single layer.

Step 5

Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Step 6

While the fries are baking, prepare the mushroom gravy. Heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 7

Add the chopped mushrooms, onion, and garlic, and sauté for about 5 minutes, until the mushrooms are browned and the onions are translucent.

Step 8

Add the vegetable broth and soy sauce to the skillet, bringing it to a simmer.

Step 9

In a small bowl, mix the cornstarch with water to make a slurry.

Step 10

Slowly stir the cornstarch slurry into the simmering mushroom mixture. Cook for 3-5 minutes until the sauce thickens, then stir in the nutritional yeast. Remove from heat.

Step 11

For the tofu 'curds', crumble the drained tofu into a bowl. Add lemon juice, nutritional yeast (for curds), and apple cider vinegar, mixing gently.

Step 12

To assemble the poutine, place a generous portion of fries onto a serving platter.

Step 13

Spoon the mushroom gravy over the fries.

Step 14

Scatter the tofu 'curds' on top of the fries and gravy.

Step 15

Serve hot and enjoy the dairy-free twist on a Canadian classic!

Nutrition Facts

Serving size	(2301.6g)

Amount per serving	% Daily Value*
Calories	2235.8

Total Fat 69.5g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 3677.1mg	0%
Total Carbohydrate 319.1g	0%
Dietary Fiber 34.8g	0%
Total Sugars 24.5g
Protein 92.0g	0%

Vitamin D 0IU	0%
Calcium 1129.1mg	0%
Iron 30.2mg	0%
Potassium 8983.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 16.2%

Carbs: 56.2%