Poutine Bowl [Vegan]
A delicious vegan twist on classic poutine, featuring crispy fries topped with savory miso gravy and fresh garnishes.
Ingredients
Main
- 2 large Russet potatoes
- 1 teaspoon smoked paprika
- 10-15 sprigs thyme, leaves only
- 2 tablespoons sunflower oil
For the Miso Gravy
- 1 cup vegetable broth, divided
- 2 tablespoons rye or whole wheat flour
- 2 tablespoons olive oil
- 2 tablespoons miso
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot powder
- 2 teaspoons soy sauce
- 1 clove garlic, minced
For Garnish
- 2 green onions chopped
- Nutritional yeast flakes
- a handful per bowl arugula
Instructions
- Preheat oven to 400°F (200°C). Slice potatoes into fries, toss with paprika, thyme, oil, salt, and pepper, then bake for 30-35 minutes until crispy.
- Make the gravy by whisking miso with 2 tbsp vegetable broth. Sauté garlic in oil, add flour and arrowroot, then whisk in miso paste and remaining broth. Add soy sauce and nutritional yeast, simmer until thickened.
- Layer arugula in bowls, top with fries, gravy, green onions, nutritional yeast, and black pepper. Serve immediately.
Notes
For extra crispiness, flip fries halfway through baking.