🍽️ Mains

Vegan Poutine Ragoût

Poutine Ragoût is a hearty, comforting variation of Canada’s most iconic dish, hailing from Quebec’s home cooking traditions. Unlike standard poutine, it uses a thick, slow‑simmered vegetable ragoût instead of simple gravy, packed with deep savory flavor that clings perfectly to crisp fries and melts over soft, creamy cheese curds — all made entirely plant‑based. This version keeps every bit of the classic experience: golden, crunchy fries, rich aromatic gravy, and soft, salty cheese curds, with no meat, dairy, or animal products at all. It is warm, satisfying, and deeply flavorful, ideal for cold days, gatherings, or enjoying as a full, comforting meal.

Shared by Charly

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Time

55 min

Serves

Difficulty

easy

🛒 Ingredients

#Crispy Fries:
4–5 large starchy potatoes (Russet or Yukon Gold), cut into thick sticks
2 tbsp neutral oil
Salt, black pepper, and dried thyme to taste
#Rich Ragoût Gravy:
1 small onion, finely diced
2 garlic cloves, minced
1 cup mixed mushrooms (button, cremini, shiitake), chopped
1 small carrot, finely diced
2 tbsp vegan butter or oil
3 tbsp all‑purpose flour
2 ½ cups vegetable stock
1 tbsp soy sauce or tamari
1 tsp dried thyme
½ tsp smoked paprika
Salt and black pepper to taste
#Vegan Cheese Curds:
1 ½ cups store‑bought vegan cheese curds, or homemade cashew curds (mild, salty, soft texture)
#Garnish:
Fresh thyme or parsley, chopped

👩‍🍳 Instructions

1
Make the fries: Preheat oven to 220°C / 425°F. Toss potato sticks with oil, salt, pepper, and thyme. Spread in a single layer on a baking tray — do not overcrowd. Bake for 25–30 minutes, turning halfway, until golden and crisp on the outside and fluffy inside.
2
Make the ragoût gravy: While fries bake, heat butter/oil in a pan over medium heat. Sauté onion until soft, then add garlic, mushrooms, and carrot; cook for 5–6 minutes until mushrooms release their liquid and brown slightly. Sprinkle over flour and stir well, cooking for 1 minute to remove the raw flour taste. Slowly pour in vegetable stock while stirring constantly to avoid lumps. Add soy sauce, thyme, paprika, salt, and pepper. Simmer gently for 10–12 minutes until thick, rich, and full of flavor.
3
Assemble: Pile the hot, crisp fries onto plates or a large platter. Scatter the vegan cheese curds generously over the top. Pour the piping‑hot ragoût gravy over everything — the heat will soften the curds slightly for that classic texture.
4
Serve: Garnish with fresh herbs and extra pepper. Enjoy immediately while the fries are still crisp and the gravy is hot.