With a vegan gravy and a homemade vegan parmesan-like cheese made from cashews, these poutine fries are sure to satisfy.
When we first started exploring Dubai, I noticed a lot of fast food restaurants serve something called poutine. I never heard about it before, but it looked so delicious, I really wanted to make a vegan version of it. Since poutine is made with cheese, I wanted to make a recipe for vegan cheese first. After quite a few failed attempts, I must admit, I am not impressed by vegan cheese. With one exception (so far!) – Vegan Parmesan Cheese. And after discovering an amazing mushroom-free gravy (Matej hates mushrooms), I decided it was time to make some Vegan Poutine!
Can you imagine right now the savoury and sweet taste of Parmesan Fries dipped into the creamy, salty gravy? To me it sounds (and tastes) like haven. I am a huge fan of fries, so it’s hard for me to be impartial, but for me this is the ultimate comfort dish. The rich flavours blend do perfectly in your mouth, it’s hard to stop eating them! This recipe has become one of our favourites as it transforms the plain fries into something wonderful! And even if we don’t always make the gravy, we now almost every time sprinkle some Parmesan Cheese on potatoes. 
Click here for the vegan parmesan recipe.
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Vegan Poutine Fries
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Crispy parmesan fries and a rich miso gravy come together for a satisfying vegan twist on a classic.
Ingredients
- 2 tbsp miso paste
- 2 tbsp water
- 2 tbsp margarine
- 1/4 cups (30 g) flour
- 3 cups (750 ml) vegetable broth
- 1 tbsp soya sauce
- 1 tbsp nutritional yeast
- 1/4 tsp black pepper
- 1-2 tbsp cornstarch
- 3 cups (700 g) potatoes
- 2 tbsp olive oil
- 4 tbsp vegan parmesan
- 1 tsp salt
Instructions
- Peel the potatoes and cut into thin sticks. Soak in water for 10 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with baking paper.
- Drain the potatoes, sprinkle with salt and half the vegan parmesan. Add olive oil, toss to coat, and transfer to the baking sheet.
- Bake for 30 minutes, or until golden brown, turning halfway through.
- For the gravy:
- Dissolve the miso paste in water.
- In a medium pot, melt the vegan margarine. Stir in the flour, then add the miso, vegetable broth, soy sauce, nutritional yeast, and black pepper.
- Bring to a boil while stirring.
- If the gravy doesn’t thicken enough, dissolve 1-2 tbsp cornstarch in an equal amount of water and stir into the gravy.
- When the potatoes are baked, sprinkle with remaining vegan parmesan and serve with gravy.
Notes
- For crispier fries, consider parboiling the potatoes for 5 minutes before baking.
- If the gravy is too salty, add a splash more vegetable broth to balance the flavor.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Canadian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
Frequently Asked Questions
What type of cashews should I use for the vegan parmesan-like cheese?
Use raw, unsalted cashews for the best flavor and texture in your homemade vegan parmesan.
Can I substitute the homemade vegan parmesan with store-bought vegan cheese?
While store-bought vegan cheese can be used, the flavor and texture may differ significantly from the homemade vegan parmesan in this recipe.
Is there a specific way to prepare the fries before adding the gravy and cheese?
Make sure to fry or bake the fries until they are crispy and golden brown, as this texture will hold up well with the gravy and enhance the overall experience.
