RecipesLunchThe Ultimate Vegan Poutine

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The Ultimate Vegan Poutine

Sol Cuisine Tofu (Serves 2 - 4)

Directions

Crumble tofu and sauté in a nonstick pan until heated through – for extra flavour, sauté in olive or coconut oil until partially crispy. Set aside.

Heat coconut oil in pan over medium heat and stir in mushrooms and onion. After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux, by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.

Go back to your browned mushroom pan and gradually add in vegetable broth. Add the roux mixture to the pan stirring with a whisk and reduce to a low heat. Whisk in the onion powder, tamari and molasses. Then slowly include the water, about a 1/4 cup at a time, until desired consistency presents.

To assemble lay out fries in an oven proof bowl(s), top with ¼ or ½ of crumbled Tofu and smother with gravy topping with the cheese. Bake in oven on broil for 2 minutes until cheese is bubbly.

Ingredients

1 Pkg. Sol Cuisine Tofu
½ cup shredded vegan cheddar or mozzarella cheese

FRENCH FRIES
4 russet potatoes (cut into 1 cm sticks)
1/4 cup Sunflower Oil
1 tsp. fine sea salt
1/2 Tsp. ground pepper
1/2 Tsp. paprika

GRAVY
1 1/2 cup mushrooms, minced
1 Tbsp. coconut oil
1 shallot minced
1 clove garlic, minced
3 Tbsp. vegan butter
1/3 cup all-purpose flour
1 1/2 cup vegetable stock
1 Tbsp. onion powder
2 Tbsp. soy sauce
2 Tsp. molasses
3/4 cup water