Vegan Poutine

Poutine gravy:
  • 3 tbsp oil
  • 5 tbsp flour
  • 1 1/2 cup vegetable broth (or more as needed)
  • 1/4 cup tamari
  • 1 tbsp ketchup
  • 1 tbsp nutritional yeast
  • 2 tsp onion powder
  • 1 1/4 tsp garlic powder
  • 1 tsp pepper
  • 1 tsp paprika
For Poutine:


  1. In a small saucepan, add the oil and heat on low-medium heat.
  2. Add the flour, 1 tbsp at a time, whisking constantly. Once you have added the 5th tbsp and it looks like a paste, whisk in the vegetable broth slowly, 1/2 cup at a time. Let it thicken, then add the remaining.
  3. Add the tamari, ketchup, and the remaining seasonings.
  4. Keep whisking, and let it thicken up.
  5. Once you are happy with the consistency (add more vegetable broth as needed), taste to adjust the seasonings to your liking.
To assemble:
  1. Cook fries of your choice, homemade or according to package instructions.
  2. Crumble 1/2 block of mozzarella (for 2 portions) with your hands, and squish the pieces a bit so they resemble the traditional cheese curds (optional).
  3. Serve the gravy on top of the cooked fries. Top with the crumbled Mozzarella. Broil the poutine a little bit in the oven (in an oven-safe dish) to soften the vegan cheese a little bit (optional).
  4. Serve immediately.
The sauce will keep about 5 days in the refrigerator, but keep in mind it will thicken up even more. To thin it out, whisk in a bit of vegetable broth as needed.

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