Recipe: Easy Vegan Poutine

Ingredients

3 Tbsp avocado or melted coconut oil
2 medium shallots (minced)
1½ cups diced button or cremini mushrooms
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp balsamic vinegar
1 tsp coconut aminos (optional)
3 Tbsp cornstarch (or arrowroot)
½ cup vegetable broth
1 cup unsweetened plain almond milk
1-2 tsp vegan worcestershire sauce or ketchup (optional)
1 batch Easy Vegan Mozzarella Cheese (or 1 cup store-bought vegan mozzarella cheese)

Preheat the oven to 450°F (232°C) and prepare the potatoes by cutting them into thin slices.
Line baking sheets with parchment paper, toss the fries with oil and salt, and arrange in a single layer.
Bake the fries for 25-35 minutes, flipping them at least once for even cooking.
While the fries are baking, heat oil in a skillet and sauté shallots for 2-3 minutes.
Add mushrooms, salt, pepper, balsamic vinegar, and coconut aminos to the skillet, and cook until mushrooms are caramelized.
Stir in cornstarch and then gradually add broth and almond milk while whisking until thickened.
Cook the gravy for 4-5 minutes, adjusting thickness with additional broth or almond milk if necessary.
Blend the gravy until smooth, if desired, and keep warm on low heat.
Once the fries are done, place them on a baking sheet, add the vegan cheese curds, and broil for 3-5 minutes until melted.
Pour the gravy over the fries and serve immediately.

Servings

Calories

432

Total fat

28.4g

Total carbohydrates

40.3g

Total protein

7.5g

Sodium

699mg

Cholesterol

0mg