Vegetarian Canadian Poutine

Vegetarian Canadian Poutine

Try this easy Canadian Poutine recipe with melty cheese curds and the best Vegetarian Mushroom gravy you will ever taste! The perfect meatless alternative to a Canadian classic.

What is Canadian Poutine?

Poutine is a classic Canadian dish consisting of french fries topped with fresh cheese curds and smothered in a rich gravy. It supposedly originated in Quebec in the ’50s.

If the idea grosses you out, please bear with me! You will see that there’s something irresistible about the combination of salty fries, squeaky cheese curds, and warm gravy.

Over time, chefs all over Canada have come up with many weird and wonderful versions of the traditional Canadian national dish. Think toppings like lobster, shredded duck, pulled pork or foie gras. I mean, is there anything that does not go with French fries?

Classic Canadian poutine recipe calls for chicken or turkey gravy, but to keep this poutine meatless and because it’s fall we are making a rich mushroom gravy instead!

Ingredients

  • 1 tbsp oil
  • 1 onion diced
  • 200 g cremini mushrooms sliced
  • 1 tbsp butter
  • 1 garlic clove minced
  • 1 twig rosemary
  • 1 tbsp sugar
  • 1/4 cup red wine or white wine 60 ml
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 2/3 cups broth 400 ml
  • 1/2 lemon juiced
  • salt and pepper to taste

Assemble:

  • 1 x recipe gravy
  • homemade fries enough for 2 - recipe see post
  • 1 cup cheese curds

Preparation

  1. Heat oil in a medium-sized pot over medium heat and fry the onions for about 5 minutes until translucent. Add mushrooms and butter and fry until the onions are golden brown around the corners.
  2. Add garlic, rosemary, and sugar and fry for another minute. Add wine and stir well, scraping the bottom of the pan to get the good bits.
  3. Reduce the temperature and let the liquid reduce down a bit.
  4. Melt butter in a small pan, stir in the flour and fry for 2 minutes, stirring all the time. Add this roux to the mushrooms, then add the broth bit by bit. Let everything simmer until the gravy it thick and shiny. Add lemon juice and season with salt and pepper. Keep warm.

  5. Assemble: serve the fries topped with the cheese curds and mushroom gravy.


Homemade French fries are best eaten fresh but leftovers will store for 2 days. You can reheat them in the oven at 350 degrees F (176 C). If you need to keep your fresh fries warm for a bit, place them in an 80 C or 176 F hot oven.

Awesome! I'm excited to try this. I just got married and my wife is from Vancouver. We just moved to Arizona, so Poutine is not really easy to find here. She's also a vegetarian, so this recipe's perfect! Thank you.

- Miami Food Network -

How to make the best French Fries

Making the best homemade French fries is hands down the prime option if time allows. Most Canadian chefs would recommend you to fry them not once but twice for the best result. For the best Canadian poutine, I am also twicefrying my French fries to get the perfect texture. Crispy on the outside and pillowy on the inside!

As an additional step, I cook the potatoes in vinegar water before frying them.

Ingredients:
  • 4 russet potatoes
  • 2 tbsp white vinegar
  • 2 l oil for frying
  • salt
  1. Take a bit pot, a kitchen thermometer, and a slotted spoon.
  2. Peel the potatoes and cut into fries. Place in a bowl with water.
  3. Cook the fries in 2 l water to which you add 2 tbsp of vinegar. They should be perfect after about 8 minutes depending on how thick you cut them. Cooked but still firm.
  4. Drain and let dry on kitchen paper. Heat oil to 200 C (392F) and fry the potatoes in small amounts so that they have enough room to brown and the temperature does not drop below 180 C (356 F). Fry for 50 seconds, remove with a slotted spoon and let drain on kitchen paper towels! Pros now go ahead and freeze the pre-fried French fries overnight to get them super crispy.
  5. Fry again. This time we want to get the oil all the way up to 210 °C (410F) so that the temperature does not sink below 190 °C once we add the fries. Fry the potatoes for 3 ½ minutes and salt immediately.

If you’re strapped for time, you can absolutely use frozen French fries. For a healthy version, they can be baked. But then again, this is Poutine guys – who are we kidding!

Here is what I sometimes do when I do not have time for frying  I bake the fries in a bit of oil on parchment paper. This allows them to get crispy on the outside and tender on the inside without ever sticking to the sheet pan.

 

Leave a comment

Please note, comments must be approved before they are published