Veggie ‘Poutine’

Veggie ‘Poutine’

In spirit of “National Chip Week” in the UK I present a special occasion indulgence:

Makes 4 servings


  • 5 potatoes (sweet or russet), cut into fries
  • 1/4 cup + 2 tbsp oil (your choice)
  • Salt and pepper to taste
  • 3 cups mixed mushrooms (shitake, oyster, cremini)
  • 2 onions, sliced
  • 4 cups kale, chopped
  • ½ cup flour
  • 5 cups vegetable stock
  • 1/8 cup soy sauce
  • 4 garlic cloves, pureed
  • 2 tomatoes, diced
  • ½ cup herbs chopped (dill, parsley, thyme)


In a large bowl add potatoes, 1 tbsp oil and sprinkle with salt and pepper. Toss. Over 2 large cookie sheets place parchment paper. Divide fries between 2 sheets. Place in 400F oven and bake until crispy, golden brown, approximately 30 minutes. Meanwhile, over high heat in a large sauté pan add 1 tbsp of oil. Add mushrooms and onions. Sauté until golden brown. Mix in kale. Set aside. Next, over medium heat in a large sauce pan, add flour. Whisk, while allowing flour to toast. Slowly whisk in remaining oil. Next, whisk in stock, soy sauce and garlic. Continue to whisk until gravy becomes preferred thickness. Add salt and pepper to taste and ¼ cup of herbs. When presenting, place fries onto serving platter. Top with mushrooms, onions and kale. Ladle gravy over and garnish with tomatoes and remaining herbs.

Feel free to add some of your favourite veg cheese if you fancy.  I prefer it without!

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