There’s really nothing more Canadian (and satisfying!) than devouring a delicious poutine!! I mean, what’s better than loading your fork up with the perfect mix of crispy fries, stringy cheese, and salty gravy?! A couple of weeks ago I whipped up the most addicting classic poutine with a vegan spin and today, I’m going to share that recipe with YOU!
This recipe is so quick and delicious that you probably won’t even have time to plate it, in fact, I suggest just going to town on it while it’s hot and still in the cast iron pan … all you need is a few forks and some hungry friends … if you feel like sharing, that is.
Before I share the recipe with you below, I wanted to mention a couple of things FIRST to make sure your poutine is delicious as ever! As always, you’ll need to cook your fries first but you want to make sure to avoid over-cooking them. Normally when you make poutine the hot gravy will melt the cheese but since we’re using vegan cheese and gravy, you’ll want to melt the cheese on the fries FIRST which means you’ll be placing them BACK in the oven loaded up with cheese prior to pouring the gravy on top, this is to make sure the cheese gets nice and stringy!
Ok, let’s take a look at the recipe!
There you have it! This recipe is the perfect comfort food dish to serve up at your next party!
This sounds awesome. Can’t wait to try it!
OMG! As a fellow Canadian…..this looks amazing!! I’m new to the non-dairy so hoping I can find a good cheese replacement ( haven’t seen this brand around ). We also have a nut allergy in the house so all the good dairy products you typically use are not an option here 🙁 . Can’t wait to try this out!
Poutines are some of my favorite foods and i can’t wait to try this recipe! Looks delicious!
Poutines are some of my favorite foods and i can’t wait to try this recipe!
How much stock is needed? I read the recipe a few times and I can’t find the amount of stock you add the flour to.
Hi Kristin! You will make the stock based on how much gravy you want to make! Follow the instructions on the type of stock you are using and then slowly add the flour in to your desired gravy texture! XO
Oh that looks so good I have to try it tonight. My mouth is watering. Thanks for the recipe!