Vegan Poutine

Ingredients

Potatoes

4 large, cut into fries

Olive oil

2 tablespoons

Salt

1 teaspoon, to taste

Mushrooms

2 cups, chopped

Garlic

3 cloves, minced

Vegetable broth

2 cups

Soy sauce

2 tablespoons

Cornstarch

2 tablespoons

Water

2 tablespoons, cold (for slurry)

Vegan cheese curds

1 cup

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cut potatoes with olive oil and salt until evenly coated.
3. Spread the potatoes out in a single layer on the prepared baking sheet.
4. Bake for 30-40 minutes, flipping halfway through, until the fries are crispy and golden brown.
5. While the fries are baking, heat a tablespoon of olive oil in a pan over medium heat.
6. Add the chopped mushrooms and minced garlic to the pan. Sauté until the mushrooms are soft and the garlic is fragrant, about 5 minutes.
7. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
8. In a small bowl, mix the cornstarch with cold water to create a slurry, then stir this into the mushroom gravy.
9. Continue to cook until the gravy thickens to your desired consistency, then remove from heat.
10. Once the fries are done baking, divide them between serving plates, generously ladle the mushroom gravy over the fries, and top with vegan cheese curds.
11. Serve immediately and enjoy your delicious, plant-based poutine!