You’ve heard me write about our vegan gravy before. We even did a quick segment on the news about how it’s so yummy. Well, do I have a recipe for you! Poutine is a Canadian dish that has been on the rise the past couple of years. We were introduced to it quite a few years ago, (shout out to Brewery Vivant for opening our eyes to what we were missing!) which is how the whole vegan gravy thing got going. We saw fries smothered in gravy, cheese curds, and a fried egg, and we were DONE. How long has Canada been holding out on this stuff?! It’s something to be had, and had again and againandagain.
We first had poutine with leek gravy. Delish, I tell you. The Chef decided to make it with onions at home. Mind blowing, I tell you. Onion Gravy, try it out, for real.
Now add fries. Add vegan cheese (regular cheese if you so wish), and voila! A dish even your most carnivorous friend would like. I would say guaranteed, but you know how people don’t like things just to spite you. Whatever. More for you.
This time, I had to make the onion gravy. Can I tell you how intimidated I was? If The Chef makes something that I know is amazing, I don’t want to even try attempting it. I prepare myself for failure because I’ve hoisted my husband on this gold pedestal. (He hates it up there…) But, honesty time, it’s so easy. I felt ridiculously ashamed with how easy it was and how badly I didn’t want to do it out of fear. COME ON, KATE. You miss 100% of the shots you don’t take. Luckily this one was a sinker. Nothing but net. Straight through the goal post. Right outta…oh my gosh stop it.
- 4 small-medium potatoes
- 1 medium onion
- 1/4 cup - 1/2 cup vegetable base
- 1/4 cup nutritional yeast (possibly extra)
- 1/4 cup veganaise
- 1-2 cloves fresh garlic
- Salt and Pepper
- Oil for coating potatoes
- Preheat oven to 400˚.
- For Fries--Cut potatoes into wedges. Toss and coat with oil. Place on a cookie sheet, making sure they're evenly spaced out, or just not all in a pile and sitting on top of each other. Sprinkle with salt and pepper. Cook for 15 min, then with a spatula, flip potatoes. Cook other side for 15 min or until golden brown. (Flipping prevents the fries from sticking to the cookie sheet. So flip as often as you'd like. Cooking time may be a little longer. Which is fine!)
- For the Gravy--Follow instructions on Onion Gravy post.
- For Vegan Cheese--Peel and mince two cloves of garlic. In a bowl, combine veganaise, nutritional yeast, and garlic, adding more nutritional yeast if needed to get a very yellow, thick mixture. Like a cheese spread. Let sit for 5 min.
- Once potatoes are done, place on plate, drizzle generously with onion gravy. Taking the vegan cheese, either plop or cornel (spooning it between two spoon to make a "cylinder" shape) cheese on top fries and gravy. Serve immediately! Best when warm. Weird when cold.
- Now if you're wanting a not-so-vegan version, try adding a fried egg on top. It bumps it up to the next level.