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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