vegan poutine recipe

Comforting Vegan Poutine Recipe


When you think of Canada, some of the first things that come to mind are maple syrup, hockey, and, of course, poutine! It’s said that poutine originated in the 1950s in the Canadian province of Quebec, and this take on fries and gravy is the perfect comfort food. There isn’t much about the original version that is vegan, however. But it’s incredibly easy to swap out some ingredients to make a vegan poutine recipe version that rivals the taste of the traditional recipe.

What is poutine?

Poutine is a simple concept, fries, cheese curds, and gravy. But the taste is anything from simple. This combination of flavors has, what they would say in French, a little je ne sais quoi, which is suitable since its roots are French Canadian. Just as Italy is famous for its pizza, Canada is famous for its poutine. But you don’t need to be Canadian to appreciate this dish. Although the base is only three ingredients, you can customize poutine by adding toppings like bacon, scallions, mushrooms, cranberry sauce, avocado, and more!

vegan poutine being enjoyed by a woman

How can you make poutine vegan?

Traditional poutine is made with cheese curds and beef gravy. But with so many delicious vegan cheese options available at many health food stores and grocery stores, it’s simple to make the swap. One thing to note is that vegan cheese typically has a higher melting temperature than cheese made from dairy, so we recommend topping your poutine with the vegan cheese first, before adding the gravy, to ensure it has the chance to melt. You can even pop it in the oven to speed up the process. 

Speaking of the gravy, in this recipe, we use an earthy mushroom gravy, but you can make a red wine gravy, stout gravy, or a simple vegan gravy using vegetable broth!

Another way to take your vegan poutine up a notch is by sprinkling on some vegan bacon bits. With these simple substitutions, you can veganize this dish, and you can enjoy it guilt-free.

Perfect for using with this vegan poutine recipe.


Poutine making tips

When you’re making this vegan poutine recipe from scratch, there are two main components that you need to get right, the fries and the gravy.

Making your own fries might seem like a bit of an undertaking, and you can always buy them from the store in a pinch, but there’s something more satisfying about making them yourself. You can use regular russet potatoes or mix it up and try it with sweet potatoes! Regardless of which you choose to use, there are a few ways you can ensure they come out perfect.

fries ready to be made into vegan poutine

Firstly, we prefer to bake our fries. Baking uses way less oil and is much healthier overall. You can also use an air fryer if you have one handy. Secondly, you want your fries to be super crispy (but not burnt). If they are too soft, then they will get soggy as soon as you pour the gravy on them. You want them to be crispy enough that they can still hold their shape after you add your topping.

But, the most important aspect will be the gravy. If it’s too thin and liquidy, it will make the fries soggy. But it needs to be liquidy enough to coat all your fries. Additionally, the gravy provides the flavor profile of the poutine, so seasoning it adequately is essential. Always taste test your gravy as you make it and add more seasonings if need be.

vegan poutine recipe

Comforting Vegan Poutine

A take on the traditional Canadian dish
Prep Time 15 mins
Cook Time 44 mins
Course Appetizer, Snack
Cuisine Canadian
Servings 6 people


For the fries:
  • 4 unpeeled russet potatoes or sub sweet potatoes
  • 3-4 tbsp avocado oil
  • 1/2 tsp sea salt
For the gravy
  • 3 tbsp avocado oil you can also use water
  • 2 minced shallots
  • 1 1/2 cups diced cremini mushrooms
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper plus more to taste
  • 1 tbsp balsamic vinegar
  • 1 tsp soy sauce or tamari if gluten-free
  • 3 tbsp cornstarch to thicken
  • 1/2 cup vegetable stock
  • 1 cup almond milk unsweetened
  • 1-2 tsp ketchup
For the toppings


  • Preheat your oven to 450°F.
  • While the oven is heating, prepare the potatoes by slicing them into your desired shape. You can choose a thicker wedge style or a thin, matchstick style.
  • Place parchment paper on two baking sheets (we recommend using two so that you have lots of space to spread out your fries.
  • Toss your potatoes with the oil and salt until coated, and spread them out in a single layer on your baking sheets.
  • Bake your fries for around 30 minutes or until crispy, making sure to flip them halfway through so they are cooked evenly. Then set them aside.
  • As your fries are cooking, you can begin prepping the gravy. Turn your stovetop onto medium heat and add oil and shallots to a pot. Sauté this for around 3 minutes, and once aromatic, add in the diced cremini mushrooms, balsamic vinegar, soy sauce/tamari, salt, and pepper.
  • Stir everything together and cook until the mushrooms begin to caramelize (about 5 minutes), then add in the cornstarch and mix until the mushrooms are coated.
  • Bring down the heat and slowly begin adding the liquid ingredients (broth and almond milk) while whisking continuously. As it cooks, you will notice it start to thicken.
  • Keep cooking the gravy until it’s reached the perfect thickness (this should take about 5 minutes). If it gets too thick, you can always add more broth or almond milk.
  • At this point, you can blend the gravy if you wish, but we prefer it as is, with the pieces of mushroom still intact. It adds some extra texture to your poutine.
  • Now you’re ready to assemble! Since vegan cheese has a higher melting temperature than traditional cows milk cheese, you might want to sprinkle the cheese on your fries first and throw them back into the oven to speed up the melting process.
  • Add your fries to a plate, add your desired amount of shredded vegan cheese and pour your gravy over the top. Then finish it off by sprinkling on a generous helping of our Bacony Bits and a pinch of fresh parsley.
Keyword Poutine