Poutine with Greens

Servings: Serves 2, as a main (4 as a side)

Nutritional Information:

Per serving (386g)

Calories 469, Fat 25g, Saturates 4.3g, Carbohydrate 51.3g, Sugars 12.8g, Fibre 5.4g, Protein 12.6g, Salt 2g






Start by making the ‘cheese curds’; do this the day before if you want a firmer cheese. Add the cashew nuts to a highspeed blender along with all the other ingredients. Blend until smooth.


Pour the cheese mixture into a nonstick pan and cook on a medium-high heat until it starts to thicken and bubble. Once bubbling, stir continuously for a couple of minutes.


Add this mixture to a greased container, smooth it out and tap the container firmly on the worktop to release any air bubbles. Leave in the fridge overnight.


Preheat your oven to 200°C/400°F/ Gas 6. Place the chips on a baking tray, sprinkle with the salt and olive oil. Roast in the oven for 30 minutes or until the chips are crispy and cooked through.


Meanwhile, make the poutine gravy. In a medium-sized saucepan, fry the onion in the olive oil until softened; then add the mushrooms and fry until soft.


Add the wine, chopped dried mushrooms and their water, garlic salt, thyme leaves, yeast extract, maple syrup and cornflour slurry to the pan. Then season with the black pepper and salt. Cook the gravy through until thickened, before adding the water.


When the chips are cooked, you are ready to assemble the dish. Take the ‘cheese’ out of the fridge and scoop out little chunks with a spoon to make the ‘curds’. On a large platter, arrange the chips, pour over the gravy and scatter the ‘cheese curds’ over the top. Finish by garnishing the dish with the wilted spinach and spring onions.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased