Dairy-Free Canadian Poutine with Mushroom Gravy

Ingredients

• 4 medium Russet potatoes
• 2 cups Vegetable oil
• about 450 g Cremini mushrooms
• 3 cups Vegetable broth
• 2 tbsp Nutritional yeast
• 1 tbsp Tapioca starch
• 1 tbsp Soy sauce
• 1 cup Dairy-free cheese curds
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wash the 4 medium Russet potatoes. Cut them into fry shapes, about 1.27 cm thick. In a large bowl, toss the cut potatoes with 1 tablespoon of the 2 cups of vegetable oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated. Spread the seasoned fries in a single layer on a large baking sheet.
3. 3Bake the fries for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
4. 4While the fries are baking, prepare the mushroom gravy. Clean the about 450 g of Cremini mushrooms and slice them. Heat 1 tablespoon of the 2 cups of vegetable oil in a large saucepan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes, or until they have softened and started to brown.
5. 5Pour the 3 cups of vegetable broth into the saucepan with the mushrooms. Bring the mixture to a gentle simmer. In a small bowl, whisk together the 2 tablespoons of nutritional yeast, 1 tablespoon of tapioca starch, and 1 tablespoon of soy sauce until smooth. Pour this mixture into the simmering broth and whisk constantly until the gravy thickens, about 2-3 minutes. The gravy should be thick enough to coat the back of a spoon.
6. 6To assemble the poutine, divide the hot, crispy fries among 4 serving bowls. Top the fries with the 1 cup of dairy-free cheese curds. Spoon the hot mushroom gravy generously over the cheese curds and fries. Serve immediately.

Substitutions

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