GOOD SAINT
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP

Lord Stanley's Vegan Poutine

6/2/2014

13 Comments

 

Lord Stanley's Vegan Poutine

Picture
Hey, this is Alex, Amber gave me the *nod* to take over this recipe post. I’ll be making Poutine to honor the Stanley Cup Finals. A big fan of hockey, I grew up playing and still coach today. I wanted to make a dish that reminds me of hockey trips to Canada as a kid. After a trip to Vancouver last year coaching a group of 16 year olds, watching them discover and enjoy Poutine, I decided it was something I needed to veganize. Our version is made with crispy baked fries, GF beef-less gravy, and melty squeeky cheeze curds. We're calling it 'Lord Stanley's Vegan Poutine' to honor the man who started it all. Authentic Canadian Poutine, the vegan way.
Picture
We love using Teese for this recipe because it crumbles into curds, reminiscent of the white cheddar curds on the original version. Plus, its better on pizza than Daiya (our opinion only), and melts and stretches like the real thing. Sprinkled over the warm gravy, the salty cheeze gets just a little melty and perfect for scooping up with fries, just like it should be.
Picture
Warm-Ups (Ingredients):
Baked Fries:
2 lbs. Russet potatoes, washed and cut into fries
coconut oil (for greasing the pan & coating fries)

Poutine Gravy:
2 tablespoons water
2 tablespoons cornstarch
1/3 cup vegan butter
2 cloves garlic, minced
1/4 cup gluten-free flour
5-6 cups vegetable or not-beef broth
pepper, to taste
parsley, as garnish

Cheeze:
1 cup vegan cheese (We used Teese Mozzarella)
**Traditionally you would used cheddar cheese curds here. A good sharp cheddar nut cheese might be great, too!


Game Time (Directions):
1st Period: Baked Fries
Preheat oven to 475 degrees. Slice potatoes into your desired fry shape and put into a bowl of water. It’s said you should do this for an hour or more, but I did it for about 15 minutes and was happy with the outcome. Lay your fries out on a lightly oiled baking sheet and let bake for 40-50 minutes. Keep an eye on them and pull them out every 10-15 minutes to give them a turn.

2nd Period: Gravy
In a small bowl combine water and cornstarch. Set aside for later.
In a large saucepan, melt vegan butter over medium heat. Once melted, add your GF flour stirring regularly for 5 minutes or so. You want your mixture to be just browning, but keep an eye on it because some GF flours are a dark brown to begin with. Throw in your garlic and let cook for another 30 seconds.
Add broth to the saucepan and combine using a whisk. Bring to a boil and add your cornstarch and water mixture. Simmer for about 5 minutes, or until the sauce thickens, stirring with your whisk regularly. Add pepper and additional salt, if necessary, to taste. 

3rd Period: Put It All Together 
Throw your fries in a large bowl. Salt fries to taste while still warm. Add a ladle of hot gravy to the bowl and toss the fries using tongs. Add more gravy and toss until a majority of fries are covered.
Add your choice of cheeze to the hot fry/gravy mixture and toss again. Top with freshly cracked pepper and a sprinkle of parsley, serve immediately. **Stick Taps**
print recipe
Picture
13 Comments
How to Philosophize with Cake link
6/2/2014 10:22:00 am

Holy cow that looks amazing! I'll have to look for that cheese at the store, it sounds really cool. :)

Reply
Alex link
6/3/2014 02:08:37 pm

It was so good that I'm making it again right now. The fries are in the oven! Definitely give Teese a try, we picked ours up at Whole Foods.

Reply
Jackie
6/3/2014 12:37:59 am

As a Canadian, eh, I heartily APPROVE!! YUM!

Reply
Chris Moultrie
7/5/2014 02:59:19 am

Hey, just for anyone checking out this recipe, I just did 475F for about 30 minutes and my fries were starting to burn. Keep a close eye on them, my oven is pretty new, so maybe it's running a bit hot than yours. Just to save you some grief!

Reply
Renee H. link
9/21/2014 11:10:00 am

Oh my gooooooodness! My apologies to Canada, but I have never tried poutine! This vegan version may be my introduction.

Reply
Mel
12/10/2014 06:36:04 am

How many servings does this make?

Reply
Amber link
12/11/2014 06:51:27 am

About 4 :)

Reply
michelle @ boards&knives link
5/19/2015 03:23:00 am

Oh boy. I had poutine on my to-do list and now here it is! This looks so irresistible, I can't wait to try it!

Reply
Lauren
2/15/2016 08:06:38 am

Made this yesterday for Valentine's Day and it was goooood. I am actually eating the leftovers as I type (soggy, but still delicious!). It was my first time having poutine, but it's one of my boyfriend's favorite things and he was blown away (and he's not even vegan!). This does yield a LOT of gravy--I have a full tub of it left over in the fridge--but I respect a recipe that over rather than underestimates my gravy needs. Very well done!

Reply
Shannia
2/18/2016 06:22:26 am

Thank you so much!!! As a Canadian becoming vegan was a difficult start worrying I'd miss out of all the poutine! But I'm glad I found your recipe!! So delicious!!!

Reply
Laura
2/29/2016 07:50:34 am

Where do you buy tesse mozzarella?

Reply
Amber link
2/29/2016 08:09:11 pm

Hi Laura! I hadn't seen it in awhile and checked - they ONLY sell restaurant sizing now. But the Parmela or Kite Hill Cheeses work great here, too!

Reply
Laura
3/3/2016 10:28:26 am

Thanks! I will shop around.




Leave a Reply.

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bowls
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Charcoal
    Cheese
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Pudding
    Chia Seeds
    Chicken
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Bars
    Cookie Butter
    Cookie Cake
    Cookies
    Cooking Tips
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dough
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Gluten Free
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Homemade
    Honey
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jam
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lettuce Wraps
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Not Vegan
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pilaf
    Pineapple
    Pine Nuts
    Pita
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raspberries
    Raw
    Red Bean
    Rhubarb
    Rice
    Ricotta
    Rightrice
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffed Peppers
    Stuffing
    Sugar Cookies
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thumbprint
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Vanilla
    Veganized
    Vegetarian
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

G O O D  S A I N T

© 2019, Good Saint, All Rights Reserved.

    S T A Y  F R E S H  +  S U B S C R I B E

Subscribe
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP