Easy Vegan Poutine With Herby Gravy and Mozzarella

Francesca Bonadonna

Easy Vegan Poutine With Herby Gravy and Mozzarella

This classic Canadian dish consisting of French fries and cheese curds topped with a brown gravy gets a plant-based makeover.  

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Serves: 4
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A thick, rich gravy and melty mozzarella cheese give this indulgent dish from the Plantiful cookbook plenty of satisfying, pull-apart, cheesy stretches.

What you need:

1 (20-ounce) bag frozen French fries

For the gravy:
3 tablespoons vegan butter
3 tablespoons flour
1½ cups low-sodium vegetable broth
1 tablespoon low-sodium soy sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Leaves from 2 sprigs fresh thyme, or ¼ teaspoon dried thyme leaves

For garnish:
1 cup vegan mozzarella, melted
Coarse sea salt
Ground black pepper
1 sprig fresh thyme, roughly chopped

What you do:

  1. On a rimmed baking sheet, spread out French fries evenly and bake until golden and crispy, according to package directions.
  2. For the gravy, in a medium-sized saucepan over medium-low heat, melt butter. Once melted, add flour and whisk to combine. Once flour is cooked in with butter, slowly whisk in broth ¼ cup at a time to ensure gravy stays smooth. Stir in remaining ingredients and let gravy simmer over low heat for 5 minutes, or until thickened.
  3. Place fries on a large plate. Drizzle gravy over top. Add dollops of vegan mozzarella to fries to replicate cheese curds. Garnish with coarse salt, pepper, and thyme. Serve warm.

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