Vegetarian Classic Canadian Poutine
Indulge in the ultimate comfort food with this Vegetarian Classic Canadian Poutine, a plant-based twist on the iconic Canadian dish. Featuring golden, crispy Russet potato fries as the foundation, this recipe is topped with irresistibly creamy cheese curds and smothered in a rich, savory vegetarian gravy made from butter, vegetable broth, and just a hint of soy sauce for depth. Perfectly balanced in flavors and textures, this vegetarian poutine is easy to prepare and ready in under an hour, making it ideal for a cozy weeknight dinner or a decadent party snack. Serve it piping hot and watch as the warm gravy melts into the cheese curds, creating an unforgettable bite of Canadian culinary magic!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 medium Russet potatoes
- 4 cups Vegetable oil
- 2 cups Cheese curds
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 2 cups Vegetable broth
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Directions
Step 1
Wash and peel the potatoes, then cut them into 1/4-inch thick fries.
Step 2
Place the cut fries in a bowl of cold water and let them soak for at least 15 minutes. This removes excess starch and helps them crisp up.
Step 3
While the fries soak, prepare the vegetarian gravy. In a saucepan over medium heat, melt the butter.
Step 4
Add the flour to the melted butter, stirring constantly, to make a roux. Cook for about 2 minutes until it turns golden brown.
Step 5
Slowly whisk in the vegetable broth, making sure there are no lumps.
Step 6
Add the soy sauce, black pepper, and salt. Bring the gravy to a boil, then lower the heat and let it simmer for about 5-10 minutes until thickened.
Step 7
Remove the saucepan from heat and set the gravy aside, keeping it warm.
Step 8
Drain the fries and pat them dry with a paper towel.
Step 9
Heat the vegetable oil in a deep-fryer or large heavy pot to 350°F (175°C).
Step 10
Fry the potatoes in batches until golden brown and crisp, about 4-5 minutes per batch.
Step 11
Remove the fries from the oil using a slotted spoon and let them drain on a paper towel-lined plate. Lightly season with salt.
Step 12
To assemble the poutine, place a generous amount of fries on a serving platter or individual plates.
Step 13
Top the fries with cheese curds.
Step 14
Pour warm gravy over the cheese curds and fries ensuring everything is well covered.
Step 15
Serve immediately and enjoy the delicious vegetarian poutine!
Nutrition Facts
| Serving size | (2772.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9957.6 |
| Total Fat 974.7g | 0% |
| Saturated Fat 195.7g | 0% |
| Polyunsaturated Fat 540.5g | |
| Cholesterol 393.0mg | 0% |
| Sodium 5036.9mg | 0% |
| Total Carbohydrate 289.7g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 20.8g | |
| Protein 103.8g | 0% |
| Vitamin D 10.5IU | 0% |
| Calcium 2121.6mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 6972.9mg | 0% |
Source of Calories