Vegan poutine with a mushroom gravy

A Canadian classic with a twist!


Mushroom Gravy


  1. Place a pot on medium heat and add grapeseed oil.
  2. Add onions, salt, black pepper and sauté until golden brown.
  3. Then add mushrooms, garlic, rosemary, thyme and sauté.
  4. Deglaze with 3 tbsp balsamic vinegar, soy sauce, brown sugar and mix well. Add 1 ½ cups water and simmer for 10-15 minutes.
  5. Remove rosemary, thyme sprigs and add corn starch, blend sauce until smooth.
  6. In a large pot suitable for deep frying, fill oil 1/3 the way and heat to 350F.
  7. Fry French fries until golden brown and transfer to a baking tray lined with paper towel and season with salt.
  8. Assemble poutine by placing fries down, topping with cheese and covering with gravy. Garnish with chives and serve.