Try vegan, gluten-free Canadian poutine – my ultimate comfort food from Canada.
Indulge in a Vegan and Gluten-Free Twist on Canada’s Classic Comfort Food 🌱🍟
Missing out on comfort foods like cheese curds and gravy is a thing of the past for vegans with this delicious and easy vegan and gluten-free Canadian poutine recipe. Originally discovered during a trip to Thunder Bay, this recipe proves that you can enjoy all the flavors of traditional poutine without any animal products or gluten. Using ingredients like vegan cheese and Bob’s Red Mill gluten-free products, this recipe is a must-try for anyone looking to indulge in this classic Canadian dish.
This vegan and gluten-free poutine recipe is perfect for those looking to satisfy their cravings for French fries smothered in gravy and cheese curds without sacrificing their dietary preferences. Whether you’re a seasoned vegan or simply looking to try something new, this recipe offers a delicious alternative to the traditional version of poutine that is sure to please your taste buds. Enjoy all the flavors of Canadian comfort food with this plant-based twist on a beloved dish.
Indulge in a Canadian Classic with a Vegan Twist!
Hello and welcome to this vegan gluten-free poutine recipe episode I first tried poutine a couple of years ago when I was visiting Thunder Bay I absolutely loved it I was fortunate enough to actually find a restaurant in Thunder Bay that served vegan poutine so I thought it would be fun to take a crack at making it myself for those of.
You who are new to poutine it consists of three things french fries cheese curds and gravy it’s the ultimate comfort food and despite what it may seem like traditionally it actually can be made vegan and I’ll show you how I’ll be using 15 ingredients total to make the fries the cheese curds and the vegetarian gravy so let’s run through.
Those super quickly first up these are some chopped scallions or green onions these are going to be a garnish of the very very end there’s quite a bit of this extra virgin olive oil in this recipe I’ll be using it to make all three of the recipe components I’ll be using 1 half of a block of tofu for those of you outside the United States.
This is about 2 200 g 2 tbsps of tapioca flour this will be the thickening agent for the non-dairy cheese curds 2 tablespoons of nutritional yeast this is also going into the cheese curds 1 tbspoon of lemon juice 1 teaspoon of this Himalayan pink salt you can also use sea salt 2 tbspoon of unsweetened almond milk these are the three Reed.
Potatoes I’ll be using to make the French fry component of the poutine I’ll be throwing these three little baby bella crini mushrooms into the gravy 1 and 1/2 tbspoon of miso paste this is made out of soybeans 1 tbsp of this gluten-free tamari which is brewed soy sauce 1 teaspoon of onion powder 3 tbspoon of gluten-free flour and finally.
1 and 1/2 cups of vegetable broth I decided to prepare it ahead of time and I’ll show you super quickly what the brand is that I use I absolutely love this better than buan vegetable base the way that you can tell it’s vegan is by looking to the back of the label under the ingredients and checking for this little heartshaped V okay so let’s go.
Through the three different parts of this recipe I’m going to start off by preparing the potatoes I actually won’t be frying the potatoes instead for a bit of a healthier option I’ll be baking the potatoes in the oven and I already have my oven preheated and ready to go at 400° F I’ll cut these rested potatoes down into French fry strips I’ll toss.
Them in a little bit of olive oil and then I’ll throw them into the oven for 30 minutes to roast while the potatoes are roasting in the oven I’ll be working on the cheese curds and the gravy simultaneously for the cheese curd mixture and the gravy mixture I’ll be preparing both of those in my blender I have the blender stand all ready to go.
Those mixtures will get pulsed down and then what I do is I go over to my stove top and I’ve got two saucepans all ready to go and I’ll just be mixing up the cheese curd mixture I also will will be stirring the gravy mixture on the stove top so that can thicken as well that’s enough chitchat let’s take a crack at this poutine recipe I’ve linked it down.
Below so definitely check it out pull it up right now or maybe later if you want to follow along I’m going to start in on these rested potatoes which will form the delicious carvy French fry foundation of the poutine.
Ah well it is now time to try out this poutine not going to lie the cheese mixture looks like something from an alien planet it’s really thick and kind of moves as a mass and then this gravy has been thickening up really really nice I’m.
Going to go with cheese curds first apologies if that’s wrong to anyone watching who is a devoted poutine consumer o I’m so happy with how this turned out all right gravy time I was really feeling like comfort food today let’s get it all on there and then can’t forget the.
Scallions beautiful there’s your final glamour shot I love how the textures are looking the potatoes got a nice Brown crisp on them so this is what I was envisioning when I found this recipe this makes me so happy let me know what you think of this vegan and gluten-free take on poutine in the.
Comments below or of course leave a suggestion for a dish you would like me to try out and perhaps make vegan and gluten-free if it’s not already thank you so much for watching this Canadian poutine recipe episode I hope you found it instructive entertaining or helpful in some way as always take care eat well and I will see you in the next episode.
On this channel bye
