Lord Stanley's Vegan Poutine
Hey, this is Alex, Amber gave me the *nod* to take over this recipe post. I’ll be making Poutine to honor the Stanley Cup Finals. A big fan of hockey, I grew up playing and still coach today. I wanted to make a dish that reminds me of hockey trips to Canada as a kid. After a trip to Vancouver last year coaching a group of 16 year olds, watching them discover and enjoy Poutine, I decided it was something I needed to veganize. Our version is made with crispy baked fries, GF beef-less gravy, and melty squeeky cheeze curds. We're calling it 'Lord Stanley's Vegan Poutine' to honor the man who started it all. Authentic Canadian Poutine, the vegan way.
We love using Teese for this recipe because it crumbles into curds, reminiscent of the white cheddar curds on the original version. Plus, its better on pizza than Daiya (our opinion only), and melts and stretches like the real thing. Sprinkled over the warm gravy, the salty cheeze gets just a little melty and perfect for scooping up with fries, just like it should be.
Warm-Ups (Ingredients):
Baked Fries: 2 lbs. Russet potatoes, washed and cut into fries coconut oil (for greasing the pan & coating fries) Poutine Gravy: 2 tablespoons water 2 tablespoons cornstarch 1/3 cup vegan butter 2 cloves garlic, minced 1/4 cup gluten-free flour 5-6 cups vegetable or not-beef broth pepper, to taste parsley, as garnish Cheeze: 1 cup vegan cheese (We used Teese Mozzarella) **Traditionally you would used cheddar cheese curds here. A good sharp cheddar nut cheese might be great, too! Game Time (Directions): 1st Period: Baked Fries Preheat oven to 475 degrees. Slice potatoes into your desired fry shape and put into a bowl of water. It’s said you should do this for an hour or more, but I did it for about 15 minutes and was happy with the outcome. Lay your fries out on a lightly oiled baking sheet and let bake for 40-50 minutes. Keep an eye on them and pull them out every 10-15 minutes to give them a turn. 2nd Period: Gravy In a small bowl combine water and cornstarch. Set aside for later. In a large saucepan, melt vegan butter over medium heat. Once melted, add your GF flour stirring regularly for 5 minutes or so. You want your mixture to be just browning, but keep an eye on it because some GF flours are a dark brown to begin with. Throw in your garlic and let cook for another 30 seconds. Add broth to the saucepan and combine using a whisk. Bring to a boil and add your cornstarch and water mixture. Simmer for about 5 minutes, or until the sauce thickens, stirring with your whisk regularly. Add pepper and additional salt, if necessary, to taste. 3rd Period: Put It All Together Throw your fries in a large bowl. Salt fries to taste while still warm. Add a ladle of hot gravy to the bowl and toss the fries using tongs. Add more gravy and toss until a majority of fries are covered. Add your choice of cheeze to the hot fry/gravy mixture and toss again. Top with freshly cracked pepper and a sprinkle of parsley, serve immediately. **Stick Taps**
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13 Comments
How to Philosophize with Cake link
6/2/2014 10:22:00 am
Holy cow that looks amazing! I'll have to look for that cheese at the store, it sounds really cool. :)
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Alex link
6/3/2014 02:08:37 pm
It was so good that I'm making it again right now. The fries are in the oven! Definitely give Teese a try, we picked ours up at Whole Foods.
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Jackie
6/3/2014 12:37:59 am
As a Canadian, eh, I heartily APPROVE!! YUM!
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Chris Moultrie
7/5/2014 02:59:19 am
Hey, just for anyone checking out this recipe, I just did 475F for about 30 minutes and my fries were starting to burn. Keep a close eye on them, my oven is pretty new, so maybe it's running a bit hot than yours. Just to save you some grief!
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Renee H. link
9/21/2014 11:10:00 am
Oh my gooooooodness! My apologies to Canada, but I have never tried poutine! This vegan version may be my introduction.
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Mel
12/10/2014 06:36:04 am
How many servings does this make?
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Amber link
12/11/2014 06:51:27 am
About 4 :)
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michelle @ boards&knives link
5/19/2015 03:23:00 am
Oh boy. I had poutine on my to-do list and now here it is! This looks so irresistible, I can't wait to try it!
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Lauren
2/15/2016 08:06:38 am
Made this yesterday for Valentine's Day and it was goooood. I am actually eating the leftovers as I type (soggy, but still delicious!). It was my first time having poutine, but it's one of my boyfriend's favorite things and he was blown away (and he's not even vegan!). This does yield a LOT of gravy--I have a full tub of it left over in the fridge--but I respect a recipe that over rather than underestimates my gravy needs. Very well done!
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Shannia
2/18/2016 06:22:26 am
Thank you so much!!! As a Canadian becoming vegan was a difficult start worrying I'd miss out of all the poutine! But I'm glad I found your recipe!! So delicious!!!
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Laura
2/29/2016 07:50:34 am
Where do you buy tesse mozzarella?
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Amber link
2/29/2016 08:09:11 pm
Hi Laura! I hadn't seen it in awhile and checked - they ONLY sell restaurant sizing now. But the Parmela or Kite Hill Cheeses work great here, too!
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Laura
3/3/2016 10:28:26 am
Thanks! I will shop around. Leave a Reply. |
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