Vegan Poutine

🛒 Ingredients

• #Crispy Potatoes
• 4 large Russet or Yukon Gold potatoes, cut into thick wedges or steak fries
• 3 tbsp neutral cooking oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for extra flavour)
• #Rich Mushroom Gravy
• 2 tbsp vegan butter
• 1 small onion, finely diced
• 200g mixed mushrooms (button, cremini, or shiitake), chopped finely
• 2 tbsp all‑purpose flour
• 500ml vegetable stock
• 1 tbsp light soy sauce or tamari
• ½ tsp dried thyme
• Pinch of nutmeg
• Salt and pepper to taste
• #Cheese Topping
• 1½ cups vegan cheese curds, or cubed firm vegan cheddar/shredded melting vegan cheese
• 2–3 spring onions, finely sliced (for garnish)

👩‍🍳 Instructions

1. 1

   Roast or fry the potatoes: Preheat oven to 200°C / 400°F. Toss potato wedges with oil, salt, pepper, and paprika. Spread evenly on a baking tray and roast for 30–35 minutes, turning halfway, until golden brown and crispy on the outside and fluffy inside.

2. 2

   Make the gravy: While potatoes cook, melt vegan butter in a pan over medium heat. Sauté onion until soft, add mushrooms and cook until golden and moisture evaporates. Stir in flour and cook for 1 minute. Gradually whisk in vegetable stock, soy sauce, thyme, and nutmeg. Simmer gently for 8–10 minutes until thick and smooth. Season to taste.

3. 3

   Assemble: Pile hot crispy potatoes into bowls or a serving platter. Scatter the vegan cheese over the top. Pour the piping‑hot gravy over everything — the heat will soften and melt the cheese perfectly.

4. 4

   Assemble: Pile hot crispy potatoes into bowls or a serving platter. Scatter the vegan cheese over the top. Pour the piping‑hot gravy over everything — the heat will soften and melt the cheese perfectly.

5. 5

   Serve: Sprinkle with spring onions and enjoy immediately while hot and crispy.