Vegetarian Poutine
Turn your frown upside down with our easy veggie poutine! Boost your mood on tough days with this comforting recipe.
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Servings: 5
Equipment
- medium sauce pan
- air fryer or elevated baking sheet
Ingredients
- 16 oz frozen shoestring french fries
- 2 Tbsp salted butter
- 2 Tbsp All Purpose Flour
- 1 Tbsp low sodium soy sauce
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground pepper
- 1.5 cups low sodium mushroom broth or vegetable broth
- 5 oz white cheddar cheese curds crumbled to bite size pieces
Instructions
- Cook fries to package directions. I prefer to use the air fryer, but you can do this in the oven as well.
- While the fries cook, melt the butter in a medium saucepan.
- Once the butter begins to foam, add the flour and whisk together. Cook until the flour darkens to a light golden brown.
- Slowly stream in broth, as you constantly whisk the mixture.
- Bring the gravy to a boil, then reduce to a simmer and cook until thickened and reduced by about 1/3, around 10-15 minutes.
- Take the gravy off the heat, add the soy sauce, garlic powder, onion powder, ground pepper, and mix well. Do a taste test and see if you need salt or if you need to adjust seasonings to your preference. I like a peppery gravy.
- When the fries are done, spread on a large serving tray or on individual plates in a single layer.
- Sprinkle evenly with the cheese curds and smother with the gravy.
- Allow the gravy to soften the cheese for a minute or two before digging in.
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