Get ready for a moreish plant-based take on a Canadian classic – vegan poutine! Indulgent fries, rich gravy, + optional vegan ‘cheese curds’ = ultimate comfort food!
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What Is Poutine Made Of?
Canadian poutine is a dish that’s thought to have originated (though it’s debated) in the 1950s in Quebec, Canada – traditionally made with French fries, gravy, and cheese curds. The result is a dish that’s salty, cheesy, hearty, and a popular fast-food classic.
However, we’ve broken from tradition here with an easy poutine recipe that’s entirely free from animal products while still hearty and satisfying. By combining the fries and vegan gravy, some stay crispy while others soak up the liquid for a budget-friendly, easy-to-make, classic comfort food.
It’s perfect for lunchtime or late nights (and post-drinking munchies) – just like air fryer nachos, tater tot nachos, and these easy vegan jalapeño poppers.
The Ingredients and Substitutes
Recipe Variations and Optional Add-Ins
- Soy sauce: Replace the salt with a splash of umami-rich soy sauce (use coconut aminos or tamari for a gluten-free option).
- Balsamic vinegar: Add a splash for bright depth in the vegan gravy poutine.
- White miso: A small amount adds extra umami-rich, savory flavor.
- Herbs: Like fresh thyme, sage, and/or rosemary for extra aromatic flavor.
- Nutritional yeast: Add some to the gravy for a nutty, 'cheesy' flavor.
- Protein: Make a heartier, more protein-dense meal with vegan bacon, vegan sausage, tofu, or vegan mock chicken.
- Toppings: There are several popular toppings for French fry poutine.
- Sauteed mushrooms
- Caramelized onions
- Pickled jalapeños, red onions, or radishes
- Fried onions
- Guacamole, mashed avocado, or sliced avocado
- Diced tomato or fresh salsa (like Pico de Gallo)
- Sauces: Like BBQ sauce, vegan ranch, garlic aioli, etc., to drizzle over the top.
How to Make Vegan Poutine
Step 1: First, prepare the French fries according to their package instructions. Meanwhile, peel and finely dice the red onion and chop the mushrooms. Then, combine the cornstarch and water in a small bowl, mix/whisk until lump-free, and set aside.
Step 2: Next, heat the oil in a large skillet over medium-high heat. Once hot, add the onion and sauté for three minutes, then stir in the paprika and mushrooms and sauté for a further 5 minutes.
Either chop the mushrooms, slice them, or save time by throwing them into a small food processor to roughly chop them – to your desired consistency.
Step 3: Lower to medium-low heat, whisk in the flour, and stir for 1-2 minutes. Then, add the vegetable broth, plant milk, salt, and pepper, stir, cover, and bring to a boil. Once boiling, immediately lower the heat to a simmer and stir in the ketchup and cornstarch mixture.
Step 4: Simmer, stirring constantly, until the gravy thickens. Then, turn off the heat, mix in the chopped parsley, cover, and set aside until the fries are ready.
Some starch can settle on the bottom of the bowl, so give it a good stir first.
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Step 5: To assemble the homemade poutine, divide the fries between plates or place them on a large platter, spoon over the vegan gravy, and sprinkle with more parsley to garnish. Enjoy!
If you’re adding vegan cheese, sprinkle it over the fries before the gravy to help it warm and slightly melt.
FAQs
You could make a double or triple batch of the vegan gravy to store in the fridge to serve with freshly cooked French fries when desired.
No, you can omit them or use a vegan onion gravy or rich brown gravy instead.
There are several delicious ways to substitute French fries, including over air fyrer potato wedges, air fryer tater tots, air fryer hash brown patties, or other fries (like crinkle-cut or waffle fries). You could also use potato gnocchi.
Traditionally, no, as it’s usually made with gravy from chicken or beef broth and cheese curds. However, this version is 100% free of animal products.
Pro Recipe Tips
- Use high-quality ingredients: Like rich vegetable stock and high-quality French fries (if you have the time, make your own).
- For the crispiest fries: Lightly spray them with oil before baking/air frying.
- For smooth vegan gravy: Blend it (with or without the mushroom slices).
- Enjoy immediately: The vegan gravy will make the fries soggy fairly quickly, so enjoy it quickly once combined.
- If you’re adding vegan cheese: Add a layer beneath the warm gravy to help it melt. Then sprinkle some more over the top.
What To Serve With Vegan Poutine
Poutine is a hearty and super satisfying dish you can enjoy alone, on game days and other gatherings, or as part of a larger meal alongside:
- A light, leafy green salad or ramen noodle cabbage salad
- A side of chili
- With vegan burgers or hotdogs
- With the ultimate vegan BLT, vegan tea sandwiches, and vegan pulled pork sandwiches
- Alongside a vegan grilled cheese
- Alongside tacos – like vegan black bean tacos with veggies and chickpea and walnut ‘meat’ tacos
Storage Instructions
Store: Once assembled, it’s best to consume the French fry poutine immediately, before the fries become soggy. However, you can store leftover gravy in an airtight container in the refrigerator for 3-4 days.
Freeze: Freeze the gravy in a freezer-safe container or Ziplock/Stasher bag for up to 3 months. Just note the texture of the mushrooms can change upon thawing. Leave it to thaw overnight in the fridge before reheating.
Reheat: Either reheat the gravy on the stovetop (over medium-low heat) or in a microwave (in 30-second increments, stirring between) until piping hot.
Vegan Poutine
Equipment
Ingredients
- 1 (32-ounce) bag of frozen french fries
- 3 tablespoons of cornstarch
- 4 tablespoons of water
- 4 tablespoons of olive oil
- 1 small red onion, diced
- 1 teaspoon of paprika
- 1 pint of button mushrooms, chopped
- ¼ cup of all-purpose flour
- 2 cups of vegetable broth
- 1 cup of plant-based milk
- Salt and pepper, to taste
- 3 tablespoons of ketchup
- ½ cup of chopped parsley, plus more for garnish
Instructions
- Prepare the french fries according to package instructions.
- While the potatoes are roasting, in a small bowl, mix the cornstarch and water well and set aside.
- In a large skillet over medium high heat, add the oil. When the oil is hot, add the onion and cook for 3 minutes. Add the paprika, mix well and add the mushrooms. Saute the mushrooms for 5 minutes.
- Lower the heat to a medium low and whisk in the flour. Regularly mixing, cook for 1 to 2 minutes.
- Add the vegetable broth, plant-based milk, salt, and pepper. Cover with a lid and bring to a boil. When boiling, lower the heat, add the ketchup and cornstarch and mix until it starts to thicken. Turn off the heat, mix in the parsley, cover, and set aside until the fries are done.
- When the fries are done, serve them on individual plates or on a large platter. Ladle the vegan gravy on the potatoes and sprinkle with parsley for garnish.
- Serve immediately.
Notes
- Use high-quality ingredients: Like rich vegetable stock and high-quality French fries (if you have the time, make your own).
- For the crispiest fries: Lightly spray them with oil before baking/air frying.
- For smooth vegan gravy: Blend it (with or without the mushroom slices).
- Enjoy immediately: The vegan gravy will make the fries soggy fairly quickly, so enjoy it quickly once combined.
Tina says
This poutine is so good!!
Andrea says
Right?! So savory and delicious!
Stephanie says
I always find the best vegan dishes on this site - and this recipe for vegan poutine is not exception! I followed the recipe exactly and would not change a thing - and I could eat the gravy by itself.
Andrea says
Toni has the best recipes!!
Jess says
A perfect side dish!!! So tasty
Andrea says
Yesss! The best savory side dish!
Rob says
I jumped right in and made this yesterday! I love poutine, and my niece, who is visiting, is vegetarian. It was a great hit! Amazing recipe!
Andrea says
That's so awesome! So glad you guys both enjoyed this yummy dish!
Swathi says
Delicious my kids approved this, this is going to be in my menu list from now on
Andrea says
That's so awesome! It's a great dish to have on the rotation!
Jeri says
This vegan poutine is my new favorite! I was never a fan of the cheese curds, but I LOVE this version with mushrooms - it's so much better!
Andrea says
That's so awesome! It's such a yummy dish!
Katie says
This plant-based version of poutine was too good!!
Andrea says
Right?! Love this veganized version so much!
Andrea White says
Love this take on poutine! So yummy!