Vegetarian Poutine

January 13, 2014
5 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Courtney C
    Courtney C
  • sexyLAMBCHOPx
  • Heather Hands
    Heather Hands
  • Tad
I was born and raised in a small town in Ontario, Canada. I ate corn on the cob, sour cherry pie, sweet peaches, and big Beefsteak tomatoes in the summer, and pancakes with maple syrup tapped from the trees out back, in the winter. I now live in Seattle, WA, a place I call home. My summers are now filled will blackberries from the vine, Rainier cherries, and foraged mushrooms in the winter. I am a dietitian, nutrition educator, and as of a few years ago, I'm now a food blogger. My hobbies include: gardening, making pie, and brewing beer. I'll never turn down a glass of wine or slice of cake. I like to cook with good olive oil, Maldon salt, and a whole lot of garlic. If I was stuck on an island and I could bring only one thing to eat, the answer would be pizza. The answer should always be pizza.

5 Reviews

Tad March 2, 2016
No curd cheese in my area, took cut up mozzarella sticks instead. The gravy does the magic. I used half an onion cut up into small bits as a base along with the flour and a pinch of brown sugar. A glass of cold wheat beer alongside is mandatory.
Courtney C. August 12, 2015
This is comfort food at its best. I found the cheese curds at both Whole Foods and a local gourmet market in the area. The gravy is ridiculous - even my non-vegetarian boyfriend couldn't stop eating it.
burnicus January 26, 2014
another reason why I'm glad to be living in WI. .cheese curds e v e r y w h e r e. lol XD
sexyLAMBCHOPx January 13, 2014
Where do you buy your cheese curds?
Heather H. January 13, 2014
In Canada, you can buy them in almost every grocery store, but here in the US, I think it's a bit more difficult. There is a cheese company here in Seattle (Beecher's Cheese) that makes curds and sells them in a few grocery stores. If you can't find them in the grocery store, try a specialized cheese shop. Some people refer to them as cheese sqeaks or squeaky cheese.