WHOA…Where to begin here? This is hands down the best gravy I have ever had, much less cooked! I decided to add a little flare in there with the miso and coconut aminos and the results speak for themselves.
I really put this recipe to the test, serving it to a handful of 20-something poutine-obsessed males (a.k.a. my friends). After making what seemed like an endless amount of fries, I piled on the “cheese curds” and gravy and called them over. And 3 minutes later, the mountain of poutine had vanished. The gravy especially received rave reviews; they couldn’t believe it was vegan. One of the more food savvy guys even gave me a congratulatory pat on the back! This may not sound like much, but trust me when I say it is incredibly high praise.
The best thing about this poutine is you get all of the indulgence and none of the tummy ache. So, what are you waiting for?
Best Vegan Poutine with Stout Gravy
Print this recipe here!
NOTES: I used a couple Blue Moon Belgian Whites to soak my fries, but I bet any beer will do. For the stout I used a traditional Guinness because the guys at the liquor store talked me out of buying the fancy one as it was for cooking…In lieu of traditional cheese curds, this recipe calls for Miyoko’s Vegan Mozzarella, which I broke off small pieces of to be about the size of cheese curds. Use any vegan cheese you like, or make your own! The ketchup I used in this recipe is from Tessemae and has some prime ingredients, including apple cider vinegar. If you don’t have ‘fancy’ ketchup, I’m sure a standard variety would work, but maybe add in a teaspoon or so of apple cider vinegar.
4 russet potatoes
2 beers or enough water to cover your cut-up potatoes
4 tablespoons vegan butter
½ cup flour
2 small or 1 large shallot, minced
4 cloves garlic, minced
1 1/2 cube vegan beef stock (I used this kind)
1 tablespoon white miso paste
3 1/2 cups water
½ cup stout beer
2 ½ tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire
1 teaspoon coconut aminos
½ teaspoon ground pepper
Miyoko’s Vegan Mozzarella
Green onions, chopped for serving
Cut potatoes into ¼ inch matchsticks or whatever fry shape you’d like. Place in bowl and cover with beer (or water) for 1 hour or up to overnight.
To make the gravy, begin by making the rue. Heat butter in a large pot or dutch oven. Once melted and bubbly, add flour gradually until the mixture looks like a paste. Add your shallot and garlic and cook for 3-4 minutes until bottom of pan just begins to brown and your rue has a crumbly texture.
Dissolve your beef stock cube and miso paste in 1 cup of warm water. Add this cup of broth to your pot and whisk until incorporated. Do the same with the remaining 2 ½ cups of water and ½ cup of stout beer. Add in ketchup, balsamic vinegar, Worcestershire, pepper and coconut aminos. Stir to combine.
Boil this mixture for 8 minutes or until it thickens up like gravy, whisking frequently. Once you have the consistency you like, either keep warm until ready to serve or remove from the stove and reheat when you are ready.
To begin making the fries, drain the potatoes and dry as thoroughly as possible with paper towels. Heat enough high-heat oil in a dutch oven to cover about 8 fries (1-2 cups). Your oil should be heated to medium-high; you know it’s ready when you stick one end of a fry in there and bubbles form around it.
Working in batches so as not to crowd your soon-to-be fries, put about ¼ of the fries in the oil and fry for 3-4 minutes. Remove fries from the oil and drain on paper towels, letting them rest for at least 5 minutes. Repeat this initial fry with the remaining fries.
Your second fry should also take another 2-4 minutes each batch. The fries should be crispy and golden brown. Remove them from the oil and place back on paper towels to drain oil. Immediately hit with salt and a little bit of smoked paprika.
Divide fries among serving bowls, disperse “cheese curds”, and top with piping hot gravy. Garnish with green onion or chives. Devour.