Vegan Poutine Recipe
This Vegan Poutine Recipe is a remake of the Canadian fries dish that uses gravy and cheese curds, with a french onion twist!
Equipment
- Stovetop Pan
- Baking Tray
Ingredients
For the Gravy
- ¼ cup olive oil
- 2½ cups purple onions sliced lengthwise
- ¼ tsp black pepper
- ¾ tsp salt add more as desired after
- 3 tbsp cornstarch
- ¼ cup brown lentils uncooked
- 1½ cups vegetable broth
- ¼ tsp paprika
- 1 large bay leaf or 2 small
For the Potatoes
- 4-5 medium white potatoes, sliced
- 3 tbsp olive oil
- Salt and any other seasonings to taste
Instructions
- I will link the original recipe here, so you can check out the instructions for the gravy specifically. Although I changed up some of the ingredients, the steps are the same. Linked here.
- Preheat the oven to 450 degrees.
- While you cook the gravy from the link above, you can start on the potatoes. Wash and slice the potatoes lengthwise. Once you are halfway through the gravy recipe and the onions are being caramelized, it would be a good time to bake the potatoes (so they don't get cold if your gravy is not finished yet).
- Toss the cut potatoes in the 3 tbsp olive oil, along with the salt, pepper and any other seasonings.
- Arrange the fries on a greased baking tray, making sure they aren't overlapping. Once the oven is hot, put the potatoes inside.
- After 15 minutes, flip the fries around and bake the other side for 15 minutes, for a total of 30 minutes in the oven.
- To check if they're done, pierce one of the fries with a fork. If it is easily pierced, then they are finished. Turn off the oven and take the tray out.
- The gravy should be almost done by the time the potatoes are out of the oven. Once the gravy is complete, you can use a hand blender to make it more of a "gravy," or you can top it on the potatoes without blending, like I did in the photo.
- Enjoy it hot!
Notes
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Storage
- Store the gravy an airtight container in the refrigerator for up to three days, until ready to use on the potatoes.