For the french fries
- 800g white potatoes
- 1 tsp baking soda
- 1 tbsp rapeseed oil
- 1 tbsp cornstarch
- 1 tsp paprika powder
- sea salt & black pepper to taste
For the vegan cheese curds
- 70g cashews, cooked for 4–6 hours or boiled for 30 minutes
- 2 tsp psyllium husk
- 130ml water
- 50ml melted coconut oil (deodorised)
- ½ tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp white miso paste
- 1 tbsp tapioca starch
For the vegan maple gravy
- 1 tbsp dairy-free butter
- 1 small yellow onion, finely diced
- ½ tsp sea salt
- 2 tsp crushed garlic cloves
- 3 whole black peppercorns
- 2 tbsp brandy
- 2 tbsp maple syrup
- 1 tbsp tamari soya sauce
- 400ml vegetable stock
- 100ml dairy-free cream
- 1 tsp cornstarch
To make the vegan cheese curds
- Soak or boil the cashews until softened, then transfer them to a blender alongside the coconut oil, salt, lemon juice, nutritional yeast, and miso paste. Blend on a high speed until you get a smooth creamy texture.
- In the meantime, mix the psyllium husk with half of the water and set it aside for 10 minutes, before adding it to the blender.
- Blend for another minute to incorporate all ingredients. Place the rest of the water into a non-stick saucepan over low heat and stir in the tapioca starch until dissolved. Pour in your cheesy mixture from the blender and whisk to combine.
- Continue to stir the mix until it begins to thicken, then pour the mix into a heat-proof container. Transfer it to the fridge to set for at least 2 hours, then remove your cheese and rip it into small curds.
To make the vegan maple gravy
- Place the dairy-free butter into a saucepan and melt it over medium heat. Add in the chopped onion and sauté for 4-5 minutes until translucent. Sprinkle in the sea salt after about 2 minutes.
- Add the crushed garlic, sauté for another minute, then sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3-4 minutes before adding the brandy.
- Let the brandy bubble away for a minute, then add the maple syrup and tamari and simmer it all for 3-4 minutes until caramelised.
- Pour in the vegetable stock and bring to a simmer. Cover with a lid and cook for about 10 minutes on low heat, stirring regularly, then season to taste with salt and black pepper.
- Run the sauce through a sieve to remove the whole peppercorns and onions. Mix the cornflour with water to create a slurry, add it to the sauce and stir over low heat until the sauce thickens.
To make the french fries
- Cut the potatoes into thin french fries. Place them into a large bowl and submerge them with water. Stir the baking soda into the water and set it aside for 10 minutes.
- Drain the potatoes and gently pat them dry with a clean kitchen towel. Place the French Fries back into a large bowl, then drizzle with rapeseed oil and toss to evenly coat. Sprinkle in the cornstarch and paprika powder, and toss to coat.
- ransfer the French fries to a lined baking tray in a single layer, and transfer to the preheated oven. Bake your fries for 15-20 minutes or until crunchy on the edges.
- Carefully remove them from the oven and toss with salt & pepper to taste.
To serve the poutine
- To serve your poutine, portion your french fries onto an oven dish and place your vegan cheese curds on top.
- Transfer to the preheated oven at 160C for 4-5 minutes to gently heat through the curds, then serve right away and drizzle generously with the vegan maple gravy.
“When creating a Canadian classic to celebrate Canadian Thanksgiving, it felt only fitting to combine two amazing things Canada has to offer: poutine & maple syrup.”
For more recipes from Romy London click here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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