Dairy-Free Poutine with Mushroom Gravy
A plant-based take on the Canadian classic. Crispy fries topped with a rich mushroom gravy and dairy-free cheese curds.
25m prep + 35m cook4 servings
Contains wheatContains soyDAIRY-freeNUTS-free
550 cal|15g protein|75g carbs|20g fat|8g fiber
Ingredients
- 2 lbs Russet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Cornstarch
- 3 cups Vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 1 lb Mushrooms
- 1 cup Dairy-free cheese curds
- 1 cup Dairy-free mozzarella shreds
Instructions
- 1Preheat oven to 400°F (200°C). Cut potatoes into fries, toss with olive oil, salt, and pepper. Spread on a baking sheet.
- 2Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- 3While fries are baking, prepare the gravy. Saute sliced mushrooms in a pan until browned.
- 4In a separate bowl, whisk together cornstarch and 1/2 cup cold vegetable broth.
- 5Add remaining vegetable broth and soy sauce to the mushrooms. Bring to a simmer.
- 6Whisk in cornstarch slurry and thyme. Cook until gravy thickens.
- 7Top fries with dairy-free cheese curds or shreds and mushroom gravy. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.