Vegan Poutine (Homemade Cheese Curds)

Ingredients

• 4 large Potatoes (Suitable for fries, peeled and cut into sticks)
• Oil (For frying or baking fries)
• 250 g Mushrooms (For the gravy base)
• 1 cup Soy yogurt (Unsweetened, for the cheese curds)
• 2 tsp Agar-agar (Powder form for setting the cheese)
• Salt (To taste)

Steps

1. 1

   Prepare the vegan cheese curds by combining soy yogurt, agar-agar, and salt in a small saucepan. Heat while stirring until the mixture thickens and the agar-agar is fully activated.

2. 2

   Pour the cheese mixture into a container and refrigerate for at least 3 hours until firm. Once set, break or cut the cheese into irregular curd-like chunks.

3. 3

   Prepare the fries by peeling and cutting the potatoes into sticks. Fry in oil or bake in the oven until crispy and golden brown.

4. 4

   Prepare the mushroom gravy by sautéing mushrooms and blending or straining them into a savory brown sauce thickened to your preference.

5. 5

   Assemble the poutine by placing the hot fries in a bowl, topping with a generous portion of the homemade cheese curds, and pouring the hot mushroom gravy over the top to slightly soften the cheese.

Notes

The cheese curds require 3 hours of refrigeration to set properly. The author emphasizes using agar-agar for the specific 'squishy' texture and soy yogurt for the authentic tangy flavor of fresh curds.

Nutrition per serving

• vegan
• poutine
• canadian
• quebec
• main dish
• comfort food
• dairy-free
• homemade cheese