Vegan Poutine (GF)

Vegan Poutine (GF)

This Vegan Poutine is super comforting, surprisingly healthy and really easy to make!
Course Main Course
Cuisine Canadian
Keyword dairy-free poutine, healthy poutine, vegan poutine
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 412kcal
Author Rhian Williams


For the 'cheese':

  • 200 g (7oz) firm tofu (fermented tofu is better for this recipe if you can get hold of it)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • Salt, to taste

For the fries:

  • 2 large potatoes (chopped into thin matchsticks with the skins left on)
  • 2 tablespoons oil (olive, rapeseed, vegetable or coconut)
  • Salt, to taste

For the gravy:

  • 1 tablespoon oil (olive, rapeseed, vegetable or coconut)
  • 1 onion, thinly sliced
  • Splash of red wine or sherry, to taste (ensure vegan/gluten-free if necessary)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • 1 tablespoon maple syrup
  • Salt + pepper, to taste
  • 1 tablespoon cornflour (cornstarch)


For the ‘cheese’:

  • Drain and rinse the tofu then pat dry with a paper towel
  • Place the tofu in a large bowl then use your hands or a spoon to crumble it up into small pieces
  • Add the vinegar and salt and mix well, ensuring each piece is coated
  • Set aside to marinate whilst you make the rest of the dish

For the fries:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the thinly sliced potatoes in a large baking tray (make sure they have enough space to bake properly). Lining the tray with baking paper will make washing up much easier. Drizzle with oil and add a pinch of salt
  • Bake in oven for about 30 minutes or until golden brown and slightly crispy. Take the tray out at 10-minute intervals to mix everything around to make sure it's all evenly cooked

For the gravy:

  • Meanwhile, heat up some oil in a saucepan and add the onion once hot
  • Cook the onion on a low heat for around 10 minutes, until softened and slightly caramelised. The more caramelised it becomes the more delicious the gravy will taste, but be careful not to let it burn as nobody wants bitter gravy!
  • Once the onion is caramelised, add a splash of red wine or sherry, and cook for a couple of minutes until all the liquid has disappeared
  • Next add 1 cup of water along with the stock cube, tamari, maple syrup and salt + pepper (depending on whether your stock cube has added salt and how salty you have made your fries, you might not require any salt as the soy sauce is already quite salty)
  • Bring to the boil and once bubbling, turn down the heat
  • Now, dissolve the cornflour in a small bowl in a little splash of cold water and mix well until it forms a kind of paste
  • Add the cornflour to the gravy and stir well, keeping on a low heat, stirring regularly, until thickened
  • You may need to add more water or more cornflour until you reach your desired consistency of gravy
  • Once the gravy is the right consistency for you, turn off the heat

To serve:

  • Drain away the excess vinegar and water from the tofu 'cheese'
  • Place the fries in bowls, top with the ‘cheese’ and ladle over as much gravy as you like
  • Best enjoyed immediately!


Calories: 412kcal