Vegan Poutine with Cheese Curds and Gravy
Ingredients
Cheese curds
- 200g medium firm tofu
- 2 tbsp tapioca starch
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp sea salt
- 2 tbsp soy milk
- 2 tbsp avocado or grape seed oil
Gravy
- 2 tbsp vegan butter or avocado oil
- 3 small cremini mushrooms
- 1 1/2 tbsp miso paste
- 1 tbsp Bragg's soy seasoning or tamari
- 1 tsp onion powder
- 3 tbsp brown rice flour
- 1 1/2 cups vegetable stock or broth
Fries
- 2 lb yellow or russet potatoes
- 1 1/2 tbsp avocado or grapeseed oil
- Sea salt
Preparation
Cheese curds
Add all ingredients to a blender and blend on medium for about 15 seconds until mixture is smooth and ingredients are combined.
Transfer to a small saucepan and cook on low, stirring regularly, for 10-12 minutes until the cheese is smooth and stretchy. The mixture will become lumpy at first and may stick to the pan but keep stirring until smooth.
Transfer to a bowl until ready to use.
Fries
Preheat oven to 400°F/205°C.
Slice the potatoes into strips 1cm wide.
Place on baking trays and toss in the oil to coat all fries evenly. Sprinkle with sea salt to taste.
Bake in the oven for 30 minutes, flipping the fries over after 15 minutes.
Gravy
While the fries are cooking, add all gravy ingredients to a blender and blitz on high for 15 seconds until smooth.
Transfer to a saucepan and heat on medium heat until bubbling. Reduce the heat to low and cook for 15 minutes, stirring frequently, until gravy has thickened.
Assembly
Place the fries in a large bowl.
Dollop with small piles of the cheese curds and pour over the gravy.
Eat immediately!
