Vegan Poutine with Mushroom Gravy and Sweet Potato Fries

Ingredients

• 2 large Sweet Potatoes
• 2 tbsp Olive Oil
• 1 tbsp Cornstarch
• 1 lb Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 1 tbsp Soy Sauce
• 1 tsp Thyme
• 1 cup Vegan Cheese Curds

Instructions

1. 1Preheat your oven to 425°F (220°C).
2. 2Wash the 2 large sweet potatoes. Carefully cut each sweet potato into strips approximately 1/2-inch thick to create fries. Place all the cut sweet potato fries into a large bowl. Add the 2 tbsp of olive oil and the 1 tbsp of cornstarch to the bowl, then toss everything together until the fries are evenly coated.
3. 3Arrange the coated sweet potato fries in a single layer on a large baking sheet, ensuring they do not overlap. Bake in the preheated oven for 20-25 minutes. After 10-12 minutes, carefully flip the fries over to ensure even cooking. Continue baking until the fries are tender when pierced with a fork and crispy on the outside.
4. 4While the sweet potato fries are baking, prepare the gravy ingredients. Finely chop the 1 lb of mushrooms and the 1 medium onion. Mince the 3 cloves of garlic.
5. 5Place a large skillet over medium-high heat. Add the finely chopped 1 lb of mushrooms and the 1 medium onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have released their liquid and the onion pieces appear softened and translucent.
6. 6Add the minced 3 cloves of garlic to the skillet and cook for 1 minute, stirring constantly, until you can smell its fragrance. Pour in the 2 cups of vegetable broth and the 1 tbsp of soy sauce, then stir in the 1 tsp of thyme.
7. 7Bring the gravy mixture to a gentle simmer over medium heat. Let it cook for 5-10 minutes, stirring occasionally, until the gravy has thickened enough to coat the back of a spoon. If it appears too thin, continue to simmer for a few more minutes. If it becomes too thick, you may add a small splash of vegetable broth from the 2 cups initially measured.
8. 8Once the sweet potato fries are fully cooked, divide them among four serving bowls. Spoon the hot mushroom gravy generously over the fries, then immediately top each serving with the 1 cup of vegan cheese curds, distributing them evenly.
9. 9Serve the vegan poutine immediately while the sweet potato fries are still crispy and the heat from the gravy has begun to melt the vegan cheese curds.

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