Poutine
Classic vegetarian poutine with crisp russet potato fries, squeaky vegetarian-rennet cheese curds, and savory vegetarian gravy. This comforting Canadian favorite is approachable for a home cook and made without meat-based gravy.
- canadian
- canadian classic
- cheese curds
- comfort food
- deep-fried
- dinner
- egg-free
- entertaining
- french fries
- game day
- lunch
- main course
- nut-free
- potatoes
- poutine
- quebecois
- russet potatoes
- shellfish-free
- snack
- vegetarian
- vegetarian gravy
- weekend cooking
- Cuisine
- Quebecois Canadian
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Cook this recipe
- russet potatoes-2 1/2 lb
- vegetable oil-2 qt
- vegetarian-rennet cheese curds-12 oz
- vegetarian stock-2 cups
- unsalted butter-3 tablespoons
- all-purpose flour-3 tablespoons
- soy sauce-1 tablespoon
- kosher salt-1 1/2 teaspoons
- onion powder-1 teaspoon
- garlic powder-1/2 teaspoon
- black pepper-1/2 teaspoon
Scrub the russet potatoes and cut them into 1/2-inch fries; soak in cold water for 20 minutes, then drain.
Keep the knife blade angled away from your fingers while cutting the potatoes into fries.
Pat the potatoes very dry with clean towels while heating the vegetable oil in a large heavy pot to 325°F. Make sure the oil fills the pot no more than halfway; use less oil if needed.
Dry the potatoes thoroughly before frying to reduce splattering.
Keep the pot no more than half full of oil to prevent bubbling over.
Fry the potatoes in batches for 4 to 5 minutes until pale and tender; lift out, drain on a rimmed baking sheet, and let rest 10 minutes.
Lower potatoes into the hot oil gently to avoid splashes.
In a saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1 minute until lightly golden; gradually whisk in the vegetarian stock, soy sauce, onion powder, garlic powder, 1/2 tsp kosher salt, and black pepper, then simmer until smooth and thickened, 4 to 6 minutes.
Raise the oil to 375°F and fry the potatoes in batches for 2 to 3 minutes until deep golden and crisp; drain and toss with the remaining 1 tsp kosher salt while hot from the oil.
Use the thermometer and adjust the heat as needed to keep the oil at the target temperature.
Keep children and pets away from the stove while deep-frying.
Divide the fries among bowls, scatter with vegetarian-rennet cheese curds, and ladle on hot vegetarian gravy so the curds soften slightly; serve immediately.
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