Simple vegan poutine with Herby sauce and mozzarella
A thick, rich sauce and melting mozzarella cheese give this indulgent dish from the Vegetable Cookbook lots of satisfying, pulling apart, cheesy stretches.
What you need:
1 sachet of frozen french fries
For the sauce:
3 tablespoons of vegan butter
3 tablespoons of flour
1½ cups low-sodium vegetable stock
1 tablespoon low-sodium soy sauce
½ teaspoon of garlic powder
¼ teaspoon black pepper
Leaves of 2 sprigs of fresh thyme or ¼ teaspoon of dried thyme leaves
1 cup of vegan mozzarella, melted
Coarse sea salt
Ground black pepper
1 sprig of fresh thyme, roughly chopped
What you are doing:
- Spread the french fries evenly on a rimmed baking sheet and bake until golden yellow and crispy according to the instructions in the package.
- For the sauce, melt butter in a medium saucepan over medium heat. After melting, add flour and whisk. Once the flour is boiled down with butter, slowly stir in the broth ¼ cup at a time to ensure the sauce stays smooth. Stir in the remaining ingredients and simmer the sauce over low heat for 5 minutes or until it has thickened.
- Put the fries on a large plate. Drizzle with the sauce. Add vegan mozzarella fries to replicate cheese curds. Garnish with coarse salt, pepper and thyme. Serve warm.
Photo credit: Francesca Bonadonna