Vegan Poutine Recipe

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My vegan poutine recipe turns crispy French fries, savory vegan gravy, and gooey dairy-free cheese curds into the ultimate plant-based comfort food. I love how the hot gravy softens some of the fries while the edges stay crisp underneath all the toppings. It takes just 1 hour to get this cozy Canadian-inspired dish on my table, much to the delight of my family.

Poutine has been a Canadian staple for decades, and I can clearly remember the first time I tried it, and I made it at home for years afterward. But once we switched to a plant-based diet, poutine fell by the wayside. That changed once I perfected all the components and then successfully made this vegan poutine. Sometimes I like mixing it up and using air fryer jicama fries as the base, which you should try if you enjoy a touch of sweetness in your savory dishes.

I started making this recipe after creating a vegan version of Greek fries, which tasted just as good as the original, or so I was told. Honestly, I had been wary of attempting a plant-based version of cheese curds, which is what held me back initially. But after a lot of trial and error, I finally got it right. I spooned the curds straight from the pot while my husband waited eagerly. It had been years since he had eaten poutine, and the poor guy burned his mouth out of excitement. It did not slow him down, though. Ha!

🥘 Ingredients

I use simple plant-based ingredients, most of which you can buy ready-made, for this vegan poutine recipe. This is everything you need:

French fries: I usually bake frozen French fries for convenience, but you can also use homemade, healthy baked French fries.

Vegan gravy: A savory vegan gravy ties everything together and soaks into the fries perfectly. I like making my own vegan onion gravy for this dish.

Vegan cheese curds: Vegan cheese curds create creamy bites throughout the poutine. You could buy ready-made curds, but I like making my own vegan cheese curds for a superior flavor.

🔪 How To Make

This vegan poutine comes together in just a few quick steps, making it one of the more convenient comfort foods. This is how I make it:

Bake the fries: If using frozen fries, I follow the package directions and bake until golden and crisp. But if I am making the fries myself, I slice the potatoes, toss them lightly with oil and a bit of salt, then bake until cooked.

Heat the gravy: While the fries bake, I warm the vegan gravy on the stove until hot and smooth. I like the gravy thick enough to coat the fries without completely soaking them immediately.

Assemble poutine: I divide the hot fries between serving bowls, spoon the warm gravy over the top, and scatter the vegan cheese curds over everything while the fries are still steaming hot. 

Garnish and serve: Finally, I sprinkle fresh herbs over the top and serve immediately.

📖 Variations

I have tested several versions of this vegan poutine depending on the season, leftovers, and what my family was craving that day. These are 3 variations I make on repeat:

Mushroom topping: I saute cremini mushrooms and onions until golden, then spoon them over the fries with extra gravy. This also works really well with leftover miso mushrooms. My husband loves this version, especially during colder months.

Spicy gravy: I stir 1/4 teaspoon cayenne and 1/2 teaspoon smoked paprika into the gravy for a touch of heat and smokiness. My boys have even started adding chopped pickled jalapeno on top of their poutine. 

Loaded vegetables: For a more filling and nutritious meal, I add roasted cauliflower, zucchini, and red peppers to the fries before spooning over the gravy. My kids love it when I use leftover fajita veggies, and always tell me to make extra just so we can have it with poutine.

🍽 Serving Suggestions

Since this vegan poutine is so rich, I always recommend balancing it with a fresh side. Dishes with a slight tartness, such as apple cider vinegar coleslaw, work really well. And if you would like the poutine to be the side dish, it pairs nicely with a vegan pastrami sandwich. This is a classic deli duo. 

I make this vegan poutine so frequently that my kids have started putting their own spins on it. Last week, my youngest added a generous helping of Chipotle corn salsa on top of his curds, which was absolutely delicious. While my oldest asked if he could try it with some healthy vegan cauliflower soup instead of gravy and a side of vegan gluten free chicken nuggets. This combination may not be for everyone, but he loved it. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover gravy and cheese curds separately whenever possible so the fries can stay crisp for longer. The gravy keeps well in the fridge for up to 4 days.

Freezing: The gravy freezes nicely for up to 3 months in a freezer-safe container. But I do not recommend freezing fully assembled poutine.

Reheating: I reheat the fries in the oven and the gravy on the stovetop over a low heat, before reassembling. You could also reheat assembled poutine in the microwave for a few minutes, but the fries may become slightly softer.

❓Recipe FAQs