Poutine (Week 6, Canada)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes :

– I’ve separated the tofu curds from the core recipe for easier reading. I’d recommend starting the recipe with the curds and timing/preparing with the rest of the recipe below.

– The fries are double fried. If you do not wish to go through the double fry process bring your oil to 400 F and allow to fry until golden brown prior to removal from oil.

Easy Vegan Poutine

Print

Tofu Cheese Curds Ingredients

• 8 oz Sprouted or Extra Firm Tofu
• 1 cup Unsweetened Non-dairy Milk (I use Ripple Unsweetend)
• 2/3 cup Nutritional Yeast
• 1 tablespoon Yellow Miso Paste
• 2 teaspsoons Powdered Garlic
• 2 teaspoons Powdered Onion
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Champagne Vinegar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Annatto (optional for coloring)

Print

Tofu Cheese Curds Instructions

• Remove and drain tofu from package. Press tofu between two plates layered with paper towels to help remove excess water. Place a heavy object on top of plates and let press for 15-30 minutes.
• While waiting on tofu blend all remaining ingredients and set aside in a bowl.
• Take tofu and tear into bite sized pieces. Place pieces in bowl with sauce and let sit for 30 minutes.
• Heat oven to 375 F. Remove coated tofu from sauce and place on a baking sheet with parchment paper. Bake for 20 minutes.
• Remove tofu from oven and flip. Baste with sauce and place back in over for 20 minutes.
• Remove tofu from oven and add to recipe below, or and set aside and/or keep on warm in oven until ready to serve.

Print

Poutine Ingredients

• 64 ounces Vegetable Oil (for deep frying)
• 1 batch Tofu Cheese Curds (above)
• 3 cups Vegetable Broth (I use Better than Bullion Vegetable)
• 2 large Russet Potatoes
• 1 large White Onion
• 1 Green Onion
• 8 ounces Mushrooms
• 8 cloves Garlic
• 4 tablespoons Olive Oil
• 4 teaspoons Corn Starch
• 1 teaspoon Thyme
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• Cracked Pepper to Taste

Print

Poutine Insructions

• Dice white onion and heat up a sauce pan on medium low heat. Add 2 tablespoons of olive oil and add onions. Caramelize onions, approximately 20-30 minutes.
• While onions are caramelizing rinse and slice mushrooms into 1/8″ pieces and mince garlic. Set aside.
• Once onions are caramelized add to blender with 2 cups of vegetable stock. Liquefy and set aside.
• Take remaining 1 cup of vegetable broth and mix with corn starch. Set aside.
• Heat sauce pan to medium high heat. Add remaining 2 tablespoons of olive oil and saute mushrooms and garlic for 3 -5 minutes.
• Mix in paprika, garlic powder, onion powder, salt, and thyme.
• Add onion broth and corn starch broth to mushroom onion saute. Bring to a low simmer. Add pepper to taste. Allow to simmer on low for 20 – 30 minutes or gravy has reached desired thickness.
• While gravy is thickening pour vegetable oil into a medium stock pot and bring to 375 F. While oil is warming skin russet potatoes and slice potatoes into 1/4″ fries and set aside.
• Once oil is up to temperature carefully add fries. Keep an eye on the temperature. By adding your fries will bring your oil down to 250 to 275 F. After frying for 5 minutes remove the fries and place in a colander in the sink to drain excess oil. Fries should be cooked, but still mostly white. (Note that you may need to add your fries in 2 to 3 batches — do not overfill pot. Before placing additional batches in pot allow oil to get back up to 375 F).
• Once all fries are cooked in initial fry make sure oil is back up to 375 F before adding to oil again. This time your oil shouldn’t drop below 325 F after adding. Fry for 3 – 5 minutes or until golden brown, and drain in colander.
• Slice entire green onion, set aside.
• Serve fries hot in a bowl or on a plate with gravy, tofu cheese curds, and garnish with green onions. Enjoy!

And as always, quick review of the poutine with the omnivore reviewer!