Vegan Poutine

I have to admit I never tried poutine before Janik came into my life. In truth, pouring gravy over anything other than turkey (in my younger years of course) seemed just plain wrong 🤷‍♀️. About a year into dating I recall trying fast-food style poutine at a downtown Sherbrooke (Quebec) restaurant during a visit to see Janik’s parents….the things we do for love, lol. When I say try, I really mean try….as in I had a few bites. That was enough for me. While it’s not a dish for my wheelhouse I can appreciate how others may like it. Since poutine is one of Janik’s favourite dishes (next to pizza) I challenged myself to develop a plant-based recipe that would not only rival traditional poutine but wow him. Let’s just say he was dazzled 🙂.

Poutine has undeniably received quite the fanfare in the past few years. In fact, a brief Wikipedia search indicates that poutine (according to some) is now regarded as a dish classification in its own right — much like soups and flatbreads. The rise in the number of food trucks and fast food restaurants specializing in poutine (for example Smoke’s Poutinerie here in North America) continues to put poutine on the radar for foodies (and non-foodies) alike. Since fresh cheese curds and savoury gravy are the hallmarks of ‘mainstream’ poutine I knew my challenge in developing this recipe would be using the right cheese and crafting a gravy with enough depth of flavour.

This recipe starts with hand-cut Home Style Fries – crispy on the inside and fluffy on the inside and salted with Himalayan pink salt. I repeat crispy. For best results you want to bake your fries until they’re definitively crispy 😀. To preserve the texture of the fries I added Follow Your Heart® Mozzarella cheese shreds and the gravy immediately prior to serving…this way the cheese is warmed without melting. The secret ingredient for the gravy (believe it or not) is dill weed. I know, right? I did use a blend of poultry seasoning spices (nutmeg, thyme, sage, rosemary & marjoram) to mimic turkey fat dripping-based gravy, but the dill added a subtle yet tantalizing dimension to the sauce. Janik was thrilled with the results of this recipe and when I suggested we make a few tweaks he said not to touch anything….coming from a French Canadian boy who grew up on poutine this was all the approval I needed 🙂.

Enjoy~

Preparation

  • 1/Prepare a small batch of cornstarch slurry by combining 1 Tbsp cold water with 1 Tbsp cornstarch (whisk well until thoroughly combined)
  • 2/Prepare a batch of hand-cut Home Style Fries (or similar) Note: If using our fry recipe I would recommend using Himalayan pink salt as your seasoning spice (omit the smoked paprika & pepper)

Ingredients

  • 1/4 cup butter, room temperature (45g)
  • Sweet onion, halved (100g)
  • Pinch Himalayan pink salt
  • 1/8 cup all-purpose flour
  • 1/8 cup coconut flour
  • 3 cups vegetable broth or 1 Tbsp vegetable bouillon powder dissolved in 3 cups water
  • 2 Tbsp tamari sauce
  • 1 tsp vegan Worcestershire sauce
  • 1 1/4 tsp poultry seasoning or make your own using ¼ tsp each of nutmeg powder, thyme, sage, rosemary & marjoram
  • 2 tsp tapioca flour
  • Cornstarch slurry (see recipe above)
  • 1/4 tsp dill weed

Instructions

  • 1/Add sweet onion and salt to the TM bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the bowl to collect the minced onion at the base of the bowl.
  • 2/Add butter to your Thermomix mixing bowl. Heat 1 min 30 sec/100C/Speed 1 to melt the butter (Note: Omit this step if you’re butter is softened)
  • 3/Sauté the onion 3 min/120C/Speed 1. Once again, use a spatula to scrape down the sides of the mixing bowl and collect the sautéed onion mixture at the base of the bowl.
  • 4/Add all-purpose flour and coconut flour to the TM bowl. Cook 1 min/90C/Speed 3. Important: Insert the butterfly whisk attachment to your Thermomix mixing blade before Step 5.
  • 5/Set the Thermomix to 3 min/75C/Speed 1. Slowly add the vegetable broth, tamari sauce, Worcestershire sauce and poultry seasoning to the TM bowl.
  • 6/Simmer 5 min/90C/Speed 1.5 (Note: Use the simmering basket (vs lid) to allow the mixture to vent. The sauce should start to thicken after this step)
  • 7/Add tapioca flour to the TM bowl. Cook 5 min/VAROMA/Speed 1.5.
  • 8/Add cornstarch slurry and dill weed to the TM bowl. Blend 15 sec.

Important: Remove the butterfly whisk attachment to your Thermomix mixing blade after completing Step 8.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc).

4 thoughts on “Vegan Poutine

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