I am so so so happy that this dish turned out. One of my most favourite non-vegan dishes had always been poutine. French fries smothered in delicious gravy with some cheesy goodness – sign me up.

The only thing that is better than poutine … vegan poutine. YES, IT IS POSSIBLE. YES, IT IS DELICIOUS. IT IS EASY. IT WILL MAKE YOU DROOL. YES, YOU WILL LOVE THIS DISH.

Okay, I make no promises on the above remarks … but I reaaaaalllyyy think that you will absolutely love my Vegan Poutine with Mushroom Gravy – especially if you are a fellow poutine lover. This recipe will provide you with about 3-4 servings – depending on how much you fill your plate 😉 . You can refrigerate both the gravy and the “cheese” for a few days in the fridge to use another day OR you can make a half batch if you have no need for the extra servings.

The cheese curds are made from a mixture of a few ingredients that form a mozzarella like cheese – you need to refrigerate the “cheese” for about 15-20 minutes and then you will be able to scoop the cheese into little curds. SO GOOD.

I adapted the mozzarella cheese from It Doesn’t Taste Like Chicken’s “Melty Stretchy Gooey Vegan Mozzarella” which you can check out HERE!! She has tons of yummy recipes! I just decided to tweak this mozza recipe to my own liking.

Okay, I can’t wait … you can’t wait … let’s get to the Vegan Poutine with Mushroom Gravy!!

FIRST THINGS FIRST … FRIES!!!!

Print Homemade Herbed Fries Ingredients 4 Medium Potatoes peeled

1tbsp Olive Oil or oil of choice

2 tsp Dried Rosemary

1 tsp Italian Herbs dried

1 pinch Red Pepper Flakes

1/2 tsp Garlic Powder

Salt and Pepper to taste Instructions Preheat oven to 400F Wash, peel, and cut potatoes into matchsticks (try to cut as evenly as possible for the best bake). Place matchsticks into a bowl of cold water and let them sit for 20-30 minutes in order to rid of some of the starch (this allows for crispier fries - yay!) Once time has passed, remove matchsticks from bowl, rinse, and dry with paper towels. Wipe the bowl with paper towel as well so that it is dry and place the matchsticks back into bowl. Toss matchsticks with oil and the seasonings. You may choose to leave some of the herbs out in order to add half way through baking. Bake fries for 30-35 minutes. Turning once halfway through baking time.

Now for the “Mozza” Curds !

Print Vegan Mozzarella Curds Ingredients 1/3 cup Raw Cashews

1 cup Warm Water

1 TSP Apple Cider Vinegar

4.5 TBSP Tapioca Flour

1 TBSP Nutritional Yeast

1 TSP Himalayan Salt or salt of choice

1/2 TBSP Garlic Powder

1 Pinch Turmeric Instructions Boil cashews in a small pot with water for 15-20 minutes - you can also soak the cashews overnight instead of boiling if you have the time. Drain and rinse the cashews.

Place all of the ingredients into a blender and give a blend until smooth. (Use a fresh cup of warm water - not the water from the pot for this step) Pour mixture into the pot that you were using to boil the cashews and cook over low/medium heat stirring often. After 5-8 minutes it will thicken in textured. Mix and cook for an additional 3-5 minutes. Pour gooey cheese into an air tight container and allow to cool in the fridge for about 20 minutes (again, you can leave overnight if you have the time).

Lastly, Good Ol’ Mushroom Gravy!

Print Mushroom and Herb Gravy Ingredients 2 cups mushrooms thinly sliced

1 onion finely chopped

2 garlic cloves minced

salt and pepper to taste

1/2 tsp dried rosemary

1/2 tsp dried basil

1/2 tsp dried parsley

1/2 tsp dried oregano

1/4 cup white wine optional

1/2 tsp steak seasoning

2 cups vegetable broth

2 tbsp flour

3 tbsp water

2 tbsp butter Instructions Heat butter on skillet. Sautee onion and garlic for 1-2 minutes, add in mushroom, salt, pepper, and dried herbs. Sautee 5-8 minutes.

Add white wine (double check to make sure it is vegan) - stir in and continue to sautee for 4 minutes.

Add 1/2 cup of vegetable broth - continue to sautee for 5 minutes.

Whisk together flour and water in a separate bowl and slowly stir into skillet mix.

Mix in steak seasoning and another 1/2 cup of vegetable broth - simmer for 3-4 minutes.

Stir in 2 tbsp of vegan butter. Slowly pour the remainder of the vegetable broth into the skillet as needed for preferred consistency.



Add any salt/pepper to taste and serve hot!



Okay, now that you have everything prepared it is time for the magic!!! There are 5 simple step in creating the Vegan Poutine with Mushroom Gravy once everything is prepared.

1. Take the the fries out of the oven, add some extra salt/pepper if you so please. Place the fries into you bowl or plate of choice.

2. Remove the Vegan Cheese from the fridge – it should now hold a form and be less gooey. Use a small spoon or small ice cream scoop to scoop cheese into curds. Place on top of the fries.

3. Pour gravy alllllll over the fries and vegan cheese.

4. Pinch yourself, because no, you’re not in heaven but it sure feels like it.

5. ENJOY!!! 🙂

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