Homemade Vegetarian Poutine Recipe
Vegetarian Poutine | A delicious Canadian classic made vegetarian. Crispy French fries scattered with fresh cheese curds, covered in a flavourful vegetarian gravy. Poutine only takes 20 minutes to make and is perfect for a comforting dinner any day of the week!
If you love Canadian classics like poutine but you eat meat-free, this vegetarian poutine recipe is a life saver! Poutine is the ultimate comfort food. Crispy french fries topped with squeaky cheese curds, covered in a delicious savoury gravy. What’s not to love?
This vegetarian gravy is made with flavourful vegetable boullion. You can use stock powder or bouillon cubes, and soy sauce for added flavour and darker colour.
Poutine is quite versatile, and if you live in Canada, chances are you’ve seen variations of poutine on restaurant menus. I like to top my poutine with sliced green onion.
You can try Pierogi poutine, by just adding pierogis with the fries, and topping the poutine with fried onion and sour cream. Try my Vegan Pierogi Recipe!
How to make vegetarian gravy
Dissolve the vegetable stock powder in hot water and add the soy sauce.
Melt the butter in a sauce pan over medium heat, you can use vegan butter or regular butter. Then add the flour and whisk to form a paste.
Slowly pour in the vegetable stock, and whisk. The paste will become very thick and then get thinner as you pour the rest of the stock in. Whisk to dissolve any clumps of flour- that’s why pouring the stock in slowly is important.
Continue cooking the gravy for 3-4 minutes, whisking occasionally, until the gravy gets thicker. The longer you cook it, the thicker it will get.
What kind of cheese is vegetarian?
Surprisingly, not all cheeses are vegetarian depending on your definition of vegetarian. Many harder cheeses including cheese curds, are traditionally made with rennet, a product derived from the stomach of young cows.
Obtaining rennet is very costly, not to mention unethical, and now up to 90% of cheeses made in the US are made with vegetable enzymes because it’s a cheaper option. Many cheeses made in the EU are still made with rennet, for traditional reasons.
Make sure you use cheese curds that are made with microbial rennet, not animal rennet.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Start cooking the fries according to the package instructions.
Dissolve the vegetable stock powder or boullion in hot water. Add the soya sauce.
Heat a stainless steel saucepan over medium high heat. Melt the butter.
Add the flour and whisk to create a paste.
Slowly pour in the vegetable stock, whisking constantly. The roux will get very thick, and then thin out as you add more liquid.
Bring the gravy to a simmer and heat for 3-4 minutes or until it thickens, stirring occasionally. You can turn the heat down to low if you need to keep the gravy warm while your fries cook.
Pile the fries onto a plate or bowl, and top with the cheese curds.
Pour gravy over the fries and cheese.
Top with green onions or parsley for a pop of freshness.
Tips for making vegetarian poutine
What to serve with poutine
A popular twist on poutine is pierogi poutine! Use regular pierogis or my Vegan Pierogis with the fries. Add cheese curds and gravy, then fried onion and sour cream (optional).
For a balanced meal, have a side salad or roasted vegetables on the side!
Add a protein source such as my Air Fryer Tofu Nuggets.
Substitutions
Storage
Poutine is best eaten immediately, as the fries will soak up the gravy and become soggy. If needed, you can store poutine in an air tight container in the fridge for up to 3 days.
Microwave to heat, or try air frying for a few minutes to get the fries crispy again.
FAQ’s
Traditional poutine is not vegan, but it can be made vegan friendly by using vegan cheese, and gravy made with vegetable stock and vegan butter.
Yes, sweet potato fries are a great alternative to regular fries for vegetarian poutine. They add sweetness and extra nutrients.
You can make poutine healthier by using low fat cheese, adding a protein source like tofu or tempeh, and topping it with chopped vegetables like tomato and peppers.
Vegetarian Poutine
Equipment
- 1 saucepan
- 1 whisk
Ingredients
- 300 grams French fries
- 2 teaspoons vegetable stock powder or 1 vegetable bouillon cube
- 1 tablespoon soya sauce
- 2 cups hot water
- 3 tablespoons all purpose flour
- 3 tablespoons vegan butter
- pepper to taste
- ½ cup cheese curds shredded white cheese works too
Instructions
- Cook the fries according to the package instructions.
- Heat a sauce pan on medium high heat.
- Dissolve the vegetable stock powder in the hot water. Add the soya sauce.
- Add the butter to the pan. Once it's melted, add the flour and whisk to make a paste.
- Slowly add in the vegetable stock, whisking constantly. The paste will get really thick, then thin out as you add more stock. Whisk until there are no lumps.
- Continue cooking the gravy until it thickens, about 3-4 minutes, whisking occasionally to prevent burning. Add pepper to taste.
- Pile the chees curds onto the cooked french fries. Top with the gravy and serve with dried parsley or sliced green onion for vibrance.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
