The ultimate vegan poutine

Poutine is one of the most typical Quebecois dishes. Even tourists love it and often try to do it again in their corner of the country! But the traditional mixture of fries, cheese and brown sauce can very well be prepared vegan, that is to say, based on plant foods.

Ingredients

1 package of Sol Cuisine sprouted organic tolu
½ cup shredded cheddar or mozzarella style fauxmage

For the fries

4 russet potatoes, cut into strips
Sunflower oil

For the sauce

1 1/2 cup chopped mushrooms
1 C. coconut oil
1 chopped shallot
1 clove of garlic, chopped
3 tbsp. tbsp vegan butter
1/3 cup all-purpose flour
1 1/2 cup vegetable broth
1 C. onion powder
2 tbsp. at the table soy or tamari sauce
2 tbsp. molasses
3/4 cup water

Preparation

1. Spread the cut potatoes on a baking tray and brush them with oil. Bake at 375F until crispy on the outside and tender on the inside
2. While the fries cook, crumble the tofu and brown it in a non-stick pan. To book.
3. Heat the coconut oil over medium heat and brown the shallot and mushrooms. Add the garlic and let brown.
4. In another saucepan, melt the vegan butter and gradually add the flour. Stir over medium-low heat for 2 to 3 minutes, until thickened. To book.
5. Gradually add the broth to the vegetables, then the butter and flour mixture. Mix using a whisk. Reduce the heat.
6. Add onion powder, soy sauce and molasses while stirring. Then add water 1/4 cup at a time until you reach the desired consistency.
7. To assemble, spread the fries in a shallow pan or ovenproof bowls and add the tofu, sauce and sprinkle the fauxmage. Cook in the broiler oven for 2 minutes or until the fauxmage melts.

Original recipe fromSol Cuisine