Name: Easy Vegan Poutine with Cheese Curds (Nut-Free) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Canadian
Ingredients: 1 200g pack medium firm tofu; 2 tbsp tapioca starch; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 1 tsp sea salt; 2 tbsp dairy-free milk, unsweetened (soy preferred); 2 tbsp unflavoured oil; 2 lb yellow or russet potatoes (3-4 medium potatoes); 1½ tbsp unflavoured oil; Sea salt, to taste; 2 tbsp vegan butter or olive oil; 3 small cremini mushrooms; 1½ tbsp miso paste; 1 tbsp tamari or soy sauce; 1 tsp onion powder; 3 tbsp brown rice flour (or regular flour if not gluten-sensitive); 1½ cups vegetable stock or broth (water can be used)

Description

This Easy Vegan Poutine recipe offers a delicious plant-based twist on the classic Canadian comfort food. Featuring crispy oven-baked fries topped with creamy, stretchy vegan cheese curds made from tofu, and smothered in a rich, savory mushroom miso gravy, it’s perfect for a satisfying meal that’s both dairy-free and nut-free.

Ingredients

Cheese Curds

1 200g pack medium firm tofu
2 tbsp tapioca starch
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp sea salt
2 tbsp dairy-free milk, unsweetened (soy preferred)
2 tbsp unflavoured oil

Fries

2 lb yellow or russet potatoes (3-4 medium potatoes)
1½ tbsp unflavoured oil
Sea salt, to taste

Gravy

2 tbsp vegan butter or olive oil
3 small cremini mushrooms
1½ tbsp miso paste
1 tbsp tamari or soy sauce
1 tsp onion powder
3 tbsp brown rice flour (or regular flour if not gluten-sensitive)
1½ cups vegetable stock or broth (water can be used)

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Instructions

Make the Cheese Curds: Add the tofu, tapioca starch, nutritional yeast, lemon juice, 1 tsp salt, dairy-free milk, and 2 tbsp unflavoured oil to a blender. Blend on medium speed for about 15 seconds until smooth and well combined. Transfer the mixture to a small saucepan and cook over low heat, stirring regularly for 10-12 minutes. The mixture will initially be lumpy and may stick slightly, but continue stirring until it becomes smooth and stretchy. Set aside in a bowl until ready to assemble.
Prepare the Fries: Preheat the oven to 400°F (205°C). Slice the potatoes into strips about 1 cm wide. Place them on baking trays and toss evenly with 1½ tbsp unflavoured oil. Sprinkle with sea salt according to your taste. Bake the fries in the oven for 30 minutes, flipping them halfway through at 15 minutes to ensure even crisping.
Make the Gravy: While the fries bake, combine vegan butter or olive oil, cremini mushrooms, miso paste, tamari or soy sauce, onion powder, brown rice flour, and vegetable stock in a blender. Blend on high power for 15 seconds until smooth. Transfer the blended mixture to a saucepan and heat until it starts bubbling. Reduce the heat to low and simmer for 15 minutes, stirring frequently, until the gravy thickens. Adjust salt to taste if needed.
Assemble the Poutine: Place the baked fries in a large serving dish. Spoon dollops of the tofu cheese curds over the fries, then generously pour the warm mushroom miso gravy on top. Optionally, garnish with sliced green onions. Serve immediately and enjoy your comforting vegan poutine!

Notes

For a mushroom-free gravy option, use a simple vegan gravy recipe of your choice to suit dietary preferences.
If gluten sensitivity is not an issue, regular flour can replace brown rice flour in the gravy.
The tofu cheese curds will firm up and become stretchy as they cook—stir continuously to avoid sticking.
Use unsweetened soy milk for the best consistency in the cheese curds, but other unsweetened plant milks can also work.
Adjust salt levels in the gravy and fries according to preference.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Canadian