Vegan Poutine Bowl w/ Miso Gravy + Green Onions

Recipe Originally Posted By Maya Popovich of Spice + Sprout

Serves: two

Photo By: Maya Popovich

Recipe Blurb

I’ve been making miso gravy for a while now, and finally perfected my recipe. I figured that since Montreal is famous for its poutine, the perfect way to share this recipe would be in a big, bright bowl of vegan poutine. It is thick, creamy, salty, umami, pourable, and cozy. I just love the combination of the smoked paprika fries with the umami flavour in the gravy and the fresh crunch of green onions on the top. This is a very Montreal in the springtime themed recipe, and I am loving every bite of it!


French Fries

• 2 large russet potatoes

• 1 tsp smoked paprika

• 10 – 15 sprigs of thyme, leaves only

• 2 tbsp sunflower oil

• salt (apprx. 1 tsp) and pepper to taste


Miso Gravy

• 1 cup + 2 tbsp vegetable broth (divided)

• 2 tbsp rye flour (or whole wheat)

• 2 tbsp olive oil

• 2 tbsp Amano Shiro Miso

• 2 tbsp nutritional yeast

• 1 tbsp arrowroot powder

• 2 tsp soy sauce

• one clove garlic, minced


To Serve

• 2 green onions, chopped

• nutritional yeast flakes

• a handful of arugula per bowl

Photo by: Maya Popovich

Related: See Our Full Amano Foods’ Product Line


Preheat the oven to 400 and line a large baking tray with parchment paper. Set aside. Slice the potatoes into long fry shaped strips. Transfer to a large mixing bowl and toss with paprika, thyme, sunflower oil, salt and pepper. Lay fries on the prepared baking tray. For best result, don’t allow the fries to touch each other (my baking tray is super small so this was unavoidable, but they still turned out fairly crunchy and didn’t stick). Bake in the oven for 30-35 minutes flipping halfway, or until crispy and browned.

While the fries are baking, make the gravy. In a small bowl, combine 2 tbsp of vegetable broth and 2 tbsp of miso, whisk to combine until it forms a clumpy paste and set aside. Combine the olive oil and minced garlic in a medium sized sauce pan over medium heat. Once the garlic starts to sizzle, wait about a minute and then add in the rye flour and arrowroot, whisk to combine. Add in the miso/vegetable broth paste while still whisking. Pour in the remaining cup of vegetable broth, soy sauce, and nutritional yeast. Whisk until smooth. Turn the heat up to high and bring the mixture to a boil and then immediately reduce to a simmer, whisking constantly. Cook for another 2-3 minutes, until the gravy is thick and coats the back of a spoon. Remove from heat and pour into a heatproof container.

To serve, layer the bottom of each bowl with a handful of arugula. Top with fries, gravy, green onions, nutritional yeast flakes, and cracked black pepper. Serve immediately!


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