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Now this, folks, is poutine

January 1, 2010

Vegan Poutine

Hand-cut oven-baked Russet potato wedges + Simply Organic’s vegetarian brown gravy + Earth Island’s vegan mozzarella cheese = vegan poutine heaven.

Steps:

  1. Preheat oven to 400 F.
  2. Wash and cut into wedges 3 medium Russet potatoes in the oven.
  3. Toss the wedges with 2 tbsp canola oil and 1/4 tsp salt in a large bowl. Spread wedges out on a cookie sheet.
  4. Bake wedges in the oven for 30 to 35 minutes, or until golden brown and crispy. Turn the wedges at least once so both sides get crispy. Remove the wedges and tun the oven up to broil.
  5. Place wedges in a small covered casserole. Scatter 1/4 of a block of diced mozzarella cheese amongst wedges. Pour entire package of gravy over wedges. Scatter another 1/4 of a block of diced mozzarella cheese over the wedges.
  6. Cover top of casserole with a small sheet of tin foil, shiny side down (this helps keep in moisture to help the cheese melt).
  7. Cover the casserole with its lid. Place it in the oven for 5 to 10 minutes, or until the cheese has started to melt.
  8. Remove from the oven and transfer the poutine to serving bowls with a large spoon.

Makes 4 small side-servings or two generous main servings.

If you don’t know about the French-Canadian deliciousness that is poutine, read about it here and then get busy in the kitchen!

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2 Comments leave one →
  1. asbadasitlooks permalink
    January 1, 2010 3:31 pm

    ahh!!! poutine perfection. i have wondered about this vegan cheese because it seems more readily available (for me at least). after hearing your positive review of it, maybe i will try it.

    autumn

  2. January 1, 2010 4:04 pm

    Yes, please try it. I’ve tried Daiya, Sheeze, Tofutti, and a few other brands of vegan cheeses, and this one is just the ticket for vegan poutine. It’s also great on pizza and natchos. Just keep in mind this kind of cheese needs to be covered with tinfoil or a lid – it needs moisture as well as heat to melt.

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