Recipe: Crafting Canadian poutine for those on a vegan lifestyle
Poutine, a quintessentially Canadian dish, traditionally consists of fries topped with cheese curds and gravy. Originating in the province of Quebec in the 1950s, it has since become a beloved comfort food across Canada and beyond. This vegan edition swaps out the dairy and meat-based components for plant-based alternatives, ensuring everyone can enjoy this classic dish. Let's get cooking!
Gather the following ingredients
Start with four large potatoes, washing them clean of any soil. Cut these into evenly sized fries, which will ensure they cook well and achieve a balance of crispiness on the outside and softness within. After slicing, it's important to pat the fries dry; this step is key for them to crisp up nicely in the oven.
Preparing the fries
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Toss the cut potatoes with olive oil and salt until evenly coated. Spread them out on a baking sheet in a single layer, ensuring they're not touching too much; this helps them become crispy. Bake for about 25 minutes or until golden brown and crispy, flipping halfway through.
Making vegan gravy
While the fries are baking, prepare your gravy. In a saucepan over medium heat, melt the vegan butter. Whisk in the flour to form a roux, cooking for about one minute until it turns light brown. Gradually add in vegetable broth while continuously whisking to prevent lumps. Add soy sauce and black pepper, then let it simmer until thickened—about five minutes.
Assembling vegan poutine
Once your fries are golden and crispy, and your gravy has simmered to a thick consistency, begin assembling your poutine. Spread the fries onto a plate or into a bowl as the first layer. Immediately sprinkle with vegan cheese curds or shredded vegan cheese, which will start to melt from the heat of the fries, creating a deliciously gooey layer.
Final touches
Lavishly ladle the hot gravy over the cheesy fries, ensuring each one is enveloped in flavor. The heat from the fries and gravy will work in tandem, gently melting the vegan cheese. This crucial step encapsulates the essence of traditional poutine while remaining faithful to vegan principles, offering a plant-based version of this cherished Canadian culinary experience.
