Dairy-Free & Nut-Free Canadian Poutine with Mushroom Gravy

Ingredients

• 4 medium Russet Potatoes
• 2 tablespoons Olive Oil
• 1 teaspoon Sea Salt
• 0.5 teaspoon Black Pepper
• about 450 g Cremini Mushrooms
• 2 cups Vegetable Broth
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Cornstarch
• 1.5 cups Dairy-Free Cheddar Shreds
• 2 tablespoons Nutritional Yeast

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash the 4 medium Russet potatoes thoroughly, then cut them lengthwise into 1.27 cm (1.25 cm) thick sticks to create fries.
2. 2In a large bowl, toss the cut potatoes with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper until evenly coated. Spread the seasoned fries in a single layer on a large baking sheet and bake for 30 to 40 minutes, flipping them halfway through, until they are golden brown and crispy.
3. 3While the fries are baking, slice the about 450 g of Cremini mushrooms. Heat a large skillet over medium-high heat, then add the sliced mushrooms and sauté them for 5-7 minutes, stirring occasionally, until they have softened and released their moisture.
4. 4Add the 2 cups of vegetable broth and 2 tablespoons of tamari to the skillet with the softened mushrooms. Bring the mixture to a gentle simmer over medium heat.
5. 5In a small separate bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until no lumps remain, creating a smooth slurry. Pour this cornstarch slurry into the simmering mushroom mixture in the skillet, stirring continuously for 1-2 minutes until the gravy visibly thickens to a consistency that coats the back of a spoon.
6. 6Remove the skillet from the heat and stir in the 2 tablespoons of nutritional yeast until fully combined.
7. 7To assemble the poutine, divide the hot, crispy baked fries among four serving bowls. Spoon a generous amount of the warm mushroom gravy over the fries, then immediately sprinkle 1.5 cups of dairy-free cheddar shreds over the top. Serve the poutine immediately while it is hot.

Substitutions

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