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
• 1 pound 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

Instructions

1. 1Preheat your oven to 400°F (200°C). Wash the 4 medium Russet potatoes thoroughly, then cut them lengthwise into 1/2-inch (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 1 pound 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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