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  • Writer's pictureeatingtherainbows

Vegan Poutine with Mushroom Gravy

One of my favourite non-vegan dishes has always been poutine. French fries smothered in delicious gravy with some cheesy goodness – sign me up.

The only thing that's better than poutine is vegan poutine. Yes, it IS possible. And all from the comfort of your kitchen with this Vegan Poutine with Mushroom Gravy recipe.

You can refrigerate the gravy and the “cheese” in the fridge for a few days to use another day, OR you can make a half batch if you do not need the extra servings.

The cheese curds are made from a mixture of a few ingredients that form a mozzarella-like cheese – you need to refrigerate the “cheese” for about 15-20 minutes, and then you can scoop the cheese into little curds. SO GOOD.

Okay, I can’t wait … you can’t wait … let’s get to the Vegan Poutine with Mushroom Gravy!!


Homemade Herbed Fries


  • 4 Medium Yellow Potatoes (peeled)

  • 1tbsp Olive Oil (or oil of choice)

  • 1 tsp Italian Herbs (dried)

  • 1 tsp Paprika

  • 1/2 tsp Garlic Powder

  • Salt and Pepper (to taste)


  1. Preheat oven to 400F

  2. Wash, peel, and cut potatoes into matchsticks (try to cut as evenly as possible for the best bake).

  3. Place matchsticks into a bowl of cold water and let them sit for 20-30 minutes to remove some of the starch (this allows for crispier fries - yay!)

  4. Once time has passed, remove matchsticks from the bowl, rinse, and dry with paper towels. Wipe the bowl with a paper towel so that it is dry, and place the matchsticks back into the bowl.

  5. Toss matchsticks with oil and seasonings. You may leave some herbs out to add them halfway through baking.

  6. Bake fries for 30-35 minutes. Turning once halfway through baking time.

* You can use an air fryer instead; air fry at 400F for 15-20mins (toss halfway). Sometimes, I even skip step 3 when air frying.


Vegan Mozzarella Curds


  1. 1/3 cup Raw Cashews

  2. 1 cup Warm Water

  3. 1 TSP Apple Cider Vinegar

  4. 4.5 TBSP Tapioca Flour

  5. 1 TBSP Nutritional Yeast

  6. 1 TSP Himalayan Salt (or salt of choice)

  7. 1/2 TBSP Garlic Powder

  8. 1 Pinch Turmeric


  1. Boil cashews in a small pot with water for 15-20 minutes - you can also soak the cashews overnight instead of boiling if you have the time.

  2. Drain and rinse the cashews. Place all of the ingredients into a blender and blend until smooth. (Use a fresh cup of warm water - not the water from the pot for this step)

  3. Pour the mixture into the pot you were using to boil the cashews and cook over low/medium heat, stirring often.

  4. After 5-8 minutes, it will thicken and become textured. Mix and cook for an additional 3-5 minutes.

  5. Pour gooey cheese into an air-tight container and cool in the fridge for about 20 minutes (again, you can leave it overnight if you have the time).


Mushroom and Herb Gravy


  • 2 cups mushrooms (thinly sliced)

  • 1 onion (finely chopped)

  • 2 garlic cloves (minced)

  • salt and pepper (to taste)

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried basil

  • 1/2 tsp dried parsley

  • 1/2 tsp dried oregano

  • 1/4 cup white wine (optional)

  • 1/2 tsp steak seasoning

  • 1 tsp liquid aminos (or soy sauce)

  • 2 cups vegetable broth

  • 2 tbsp flour

  • 3 tbsp water

  • 2 tbsp butter


  1. Heat butter in a skillet. Sautee onion and garlic for 1-2 minutes. Add in mushroom, salt, pepper, and dried herbs. Sautee 5-8 minutes.

  2. Add white wine (double-check to ensure it is vegan) - stir in, and continue to saute for 4 minutes.

  3. Add 1/2 cup of vegetable broth - continue to saute for 5 minutes.

  4. Whisk together flour and water in a separate bowl and slowly stir into the skillet mix.

  5. Mix in steak seasoning and another 1/2 cup of vegetable broth - simmer for 3-4 minutes.

  6. Stir in 2 tbsp of vegan butter. Slowly pour the remainder of the vegetable broth into the skillet as needed for the preferred consistency.

  7. Add any salt/pepper to taste and serve hot.


Okay, now that everything is prepared, it is time for the magic!!! Once everything is prepared, there are five simple steps in creating the Vegan Poutine with Mushroom Gravy.

1. Take the fries out of the oven, and add some extra salt/pepper if you like. Place the fries into your bowl or plate of choice.

2. Remove the Vegan Cheese from the fridge – it should now hold a form and be less gooey. Use a measuring spoon or small ice cream scoop to scoop cheese into curds. Place on top of the fries.

3. Pour gravy alllllll over the fries and vegan cheese.

4. Pinch yourself because, no, you’re not in heaven, but it sure feels like it.

5. ENJOY!!! 🙂

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