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Vegan Mushroom Poutine recipe

Writer: Farren B.Farren B.

Updated: Jun 30, 2020

Who said vegan food had to be healthy? This rich poutine recipe is a definite treat. Meatiness comes from the mushrooms, richness from the "cheddar" and crispy, caramelized notes from the homemade fries.

Recipe:

6 white potatoes

2 portabello mushrooms

1 yellow onion

Veggie stock - one carton

Veggie bouillon cube - 1

Beyond meat - optional

Cornstarch slurry - two tablespoons cornstarch mixed with enough water to form a slurry.

1-2 tablespoons olive oil, plus enough to coat potatoes

Vegan cheddar cheese


Method:

1: Cut the potatoes into thick fries.

2: Soak in cold water while you make the sauce.

3: Heat veggie stock until it boils. Add bouillon cube and half of the onion.

4: Saute mushrooms, onion, beyond meat (if using) and olive oil until soft, about 5-8 minutes.

5: Add the hot stock to the mushrooms, then add the cornstarch slurry. Cook until thick and glossy.

6: Microwave the potatoes until slightly soft.

7: Toss the potatoes with olive oil, then bake at 400 degrees for about 40 minutes or until crisp.

8: Pour hot gravy over the warm fries, add cheese and let melt.

9: ENJOY!



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