Poutine Recipe
Vegetarian GF gravy, Quebec cheese curds.
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Ingredients
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Gravy
Fries
Toppings
Method
Gravy
- 1
- 2
Make a roux
Add 1 tablespoon of gluten-free flour to the heated oil and whisk continuously for about 2 minutes until it forms a paste.
- 3
Add the broth
Slowly pour in 2 cups of vegetable broth while whisking to avoid lumps. Continue to whisk until the mixture thickens.
- 4
Add flavor
Stir in 2 tablespoons of soy sauce, 1 tablespoon of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper. Season with salt to taste. Simmer for 5-7 minutes until heated through.
Fries
- 5
Prepare the potatoes
Peel and cut 4 large potatoes into thin fry shapes. Rinse them in cold water to remove excess starch.
- 6
Preheat the oven
Preheat your oven to 425°F (220°C).
- 7
Coat the fries
Toss the cut potatoes with 2 tablespoons of olive oil and salt to taste in a large bowl.
- 8
Bake the fries
Spread the potatoes in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Assembly
- 9
Combine the elements
Once the fries are cooked, place them on a serving plate.
- 10
Add gravy and toppings
Pour the prepared vegetarian gravy over the fries, then top with 2 cups of Quebec cheese curds and sprinkle with 2 tablespoons of chopped fresh parsley.
- 11
Serve immediately
Enjoy your homemade vegetarian gluten-free poutine while hot!
