SnackSide Dish

Vegetarian Poutine

Name: Vegetarian Poutine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: canadian
Ingredients: 450 g frozen french fry; 2 cup vegetable oil; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 0.5 pcs yellow onion finely chopped; 100 g cremini mushroom sliced; 2 clove garlic minced; 2 cup vegetable broth; 1 tsp soy sauce; 0.5 tsp dried thyme; 0.25 tsp black pepper freshly ground; 0.5 tsp salt; 200 g fresh cheddar cheese curds

This vegetarian poutine features crispy french fries smothered in a rich, savory mushroom gravy and topped with squeaky cheese curds. It's a comforting and indulgent snack or side dish that's perfect for any time of year.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Medium
Per serving: 1,152 kcal

Vegetarian

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gfrozen french fry
200 gfresh cheddar cheese curds

for frying

2 cupvegetable oil

gravy

2 tbspunsalted butter
2 tbspall-purpose flour
0.5 pcsyellow onion, finely chopped
100 gcremini mushroom, sliced
2 clovegarlic, minced
2 cupvegetable broth
1 tspsoy sauce
0.5 tspdried thyme
0.25 tspblack pepper, freshly ground
0.5 tspsalt

Equipment

saucepan · large pot · baking sheet · oven · whisk · serving bowls · deep fryer

The method

Step by step

1
Prepare the french fries according to package directions, either by deep frying in vegetable oil at 175°C (350°F) until golden brown and crispy, or baking in the oven.
About 15 min
Cook’s note: If deep frying, fry in batches to avoid overcrowding the pot, which can lower the oil temperature and make fries soggy.
2
While the fries cook, melt the unsalted butter in a medium saucepan over medium heat.
About 1 min
3
Add the finely chopped yellow onion to the saucepan and cook until softened, about 3-5 minutes.
About 4 min
4
Stir in the sliced cremini mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms have released their moisture and started to brown.
About 4 min
5
Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 minute to create a roux.
About 1 min
Cook’s note: Cooking the flour well prevents a raw flour taste in the gravy.
6
Gradually whisk in the vegetable broth, ensuring no lumps form.
About 2 min
Cook’s note: Add a little broth at a time and whisk until smooth before adding more.
7
Stir in the soy sauce, dried thyme, black pepper, and salt.
8
Bring the gravy to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
About 7 min
Cook’s note: The gravy will thicken further as it cools. If it gets too thick, add a splash of water or broth.
9
Once the fries are cooked, drain them thoroughly if deep-fried, and season lightly with salt.
10
Divide the hot french fries among serving bowls.
11
Scatter the cheese curds over the hot fries.
Cook’s note: The heat from the fries and gravy will slightly melt the curds, giving them their characteristic 'squeak'.
12
Ladle generous amounts of the hot mushroom gravy over the fries and cheese curds.
13
Serve immediately and enjoy while hot.

Per serving

Nutrition

61%Score

Calories: 1,151.8kcal
Protein: 32.4g
Carbs: 59.4g
Fat: 87.3g
Fibre: 6.9g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Poutine is best eaten fresh; the fries will become soggy if stored.