Vegetarian Poutine

By Heather Hands
January 13, 2014
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Author Notes: Poutine is a common Canadian dish made by pouring steamy gravy over cheese curds and french fries. The cheese curds melt into the fries, and it is pure magic. For the longest time I could not find a vegetarian poutine anywhere—each time I would go back to visit my family in Canada, and waiters would inform me that the gravy was made with beef stock. I took matters into my own hands and developed a vegetarian version of my own, using vegetable stock instead. If I’m feeling extra classy, I will chop up some green onions and sprinkle them on top. Heather Hands

Serves: 4
Prep time: 1 hrs
Cook time: 1 hrs

  • 4 small or 2 large Russet potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • 1/2 pound cheese curds
  1. Preheat the oven to 450º F.
  2. Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.
  3. Drain the water, pat the potatoes dry, and then spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy.
  4. Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
  5. Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm. Can be garnished with chopped green onions.

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