Vegan Poutine with Mushroom Gravy

Ingredients

• 4 large Russet potatoes
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 8 oz Cremini mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2 cups Vegetable broth
• 2 tbsp Soy sauce
• 2 tbsp Nutritional yeast
• 1 tbsp Cornstarch
• 2 tbsp Cold water
• 1 cup Vegan cheese curds

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Wash the 4 large Russet potatoes. Cut them into fry shapes, about 1/2-inch thick. Place the cut potatoes in a large bowl and toss them with 2 tbsp Olive oil, 1 tsp Salt, and 0.5 tsp Black pepper until evenly coated. Spread the seasoned fries in a single layer on a baking sheet.
3. 3Bake the fries for 30-40 minutes. Flip them halfway through the baking time. The fries are done when they are golden brown and crispy.
4. 4While the fries are baking, prepare the mushroom gravy. Finely chop the 1 medium Onion and mince the 2 cloves Garlic. Heat a large skillet over medium-high heat. Add the chopped onion and minced garlic to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly translucent.
5. 5Slice the 8 oz Cremini mushrooms. Add the sliced mushrooms to the skillet with the onions and garlic. Cook for another 8-10 minutes, stirring often, until the mushrooms have released their liquid and are nicely browned.
6. 6Pour 2 cups Vegetable broth and 2 tbsp Soy sauce into the skillet. Bring the mixture to a simmer. Stir in 2 tbsp Nutritional yeast. In a small bowl, whisk together 1 tbsp Cornstarch and 2 tbsp Cold water until smooth. Pour this cornstarch slurry into the simmering gravy, stirring constantly. Continue to simmer for 1-2 minutes, or until the gravy has thickened.
7. 7To assemble the poutine, divide the crispy baked fries among 4 bowls. Spoon the hot mushroom gravy over the fries. Top generously with 1 cup Vegan cheese curds. Serve immediately.

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