Written by Meredith Hink MS, RD, CD
Yield: 4 servings – 1 cup French fries and 3/4 cup mushroom gravy
This Quebecois specialty is sure to please the entire family. Traditional poutine is made with French fries, meat gravy, and cheese curds. This vegan version highlights the taste of buttery, Yukon gold potatoes and savory mushroom and white bean sauce.
- 1 lb. peeled Yukon gold potatoes
- 2 Tbsp. yeast flakes
- 1 Tbsp. canola or olive oil
- Salt and pepper to taste
- 2 lbs. mini portabella mushrooms, sliced
- 15 oz. can white beans
- 2 Tbsp. canola or olive oil
- 1 tsp. dried thyme
- 1 tsp. sweet basil
- ½ tsp. rosemary leaves
- Daiya cheddar style shreds (optional)
- Preheat oven to 425 degrees Fahrenheit.
- Cut peeled potatoes into matchstick size pieces (approximately 5 cups). Toss with 1 Tbsp. oil, yeast flakes, salt and pepper. Spread on a silicone lined baking pan.
- Bake 10 minutes. Turn and bake an additional 10-12 minutes.
- Heat 2 Tbsp. oil in a large frying pan over medium heat. Add sliced mushrooms and cook until soft. Reduce heat to low.
- Puree white beans. Add to cooked sliced mushrooms along with thyme, basil, and rosemary leaves.
- Serve mushroom sauce on top of baked Yukon gold fries. Garnish with Daiya cheddar style shreds if desired.