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Simple and Easy Vegan Poutine

A simple and easy vegan poutine to celebrate Canada Day, every day!

Course Main Course
Cuisine Canadian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Author Jenny


For the Gravy

  • 1 yellow onion chopped
  • 4 tbsp vegan butter (ie. Earth Balance)
  • 2 cups vegetable broth
  • 1 tbsp soy or tamari
  • 1 tsp balsamic vinegar
  • 1 tbsp maple syrup
  • 2 1/2 tbsp all purpose flour

For the Poutine

  • 5 fluffy baking potatoes
  • 1 cup vegan mozarella (I use Follow My Heart)
  • A sprinkle of dried parsley (if you're fancy)


  1. Pre-heat oven to 450 degrees. While oven is warming up, peel potatoes and cut into poutine wedges - no thin french fries please!

  2. Boil a pot of salted water and reduce to a low rolling boil then throw in wedges. Boil to soften for 8 minutes then set aside to steam dry for 4 minutes before patting away excess moisture.

  3. Lay wedges on a slightly oiled baking tray in a single layer and season with salt. Shake around so all the potatoes are oiled and salted then place in the oven for 25 minutes or until browning, turning once halfway through.

  4. While the potatoes are cooking, prepare the gravy. Heat a medium sized pan and add the vegan butter. Cook the onion in the butter slowly until translucent and caramelizes (the slower you go, the fuller the taste).

  5. Add flour to the onion cook for a minute or two before adding the broth. Whisk to thicken for 30 seconds then reduce heat and add other ingredients. It should all start turning a rich, creamy, poutine brown!

  6. When ready, remove the poutine fries and scatter with blobs of cheese and pour over gravy.