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Yummy Vegan Poutine  RSS feed

 
Ryan Hobbs
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First we fried potatoes and mushrooms, then covered with white daiya shreds, then topped with gravy made of mushrooms and cornstarch.

It's really close to the original in flavor, not so much in appearance.

The gravy is the only part that needs further explanation, so here it is:
Cook a lot of chopped mushrooms and a pat of butter substitute and a pinch of salt in a small amount of water, blend it until smooth, add in cornstarch dissolved in water, and simmer until thickened.
 
Deb Rebel
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Oh you made me so hungry.

Thank you for the recipe.

Here's link to another version, by Sam Turnbull from her It Doesn't Taste Like Chicken vegan cooking website. I like her stuff. She also gives recipe to make the cheese and the gravy.

http://itdoesnttastelikechicken.com/2017/06/25/the-ultimate-vegan-poutine/

Droolingueling recipes?  Heh. All's fair in love, war, and poutine!
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(C) Sam Turnbull
 
Ryan Hobbs
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Ooooohhhh That looks divine.
 
Deb Rebel
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It is... 

Check out her website too, she has a lot of other good vegan recipes.

Right after that one she has one for Nanaimo bars...
 
Dan Boone
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Ryan Hobbs wrote:The gravy is the only part that needs further explanation...


Well, that and "daiya" for folks who aren't lucky enough to live where it is sold.  For them as don't know, it's a brand name of a vegan cheese substitute -- I recently "discovered" it in a grocery store in northern Alberta.  It's got texture issues compared to "real" cheese but has good flavor and works where texture is less of an issue, like certain hot foods and sandwiches.  The cheddar flavor works great on a sandwich with a garlicky hummus. 
 
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