Mixed Root Vegetable Fries drizzled with succulent gravy. This poutine recipe is unforgettable!
For the Gravy:
30g plant based butter
250g sliced mushrooms of choice
30g plain flour
300ml vegetable stock
1 tbsp balsamic vinegar
Salt and Pepper to taste
Everything Else :
1 bag Strong Roots root vegetable fries
Fresh parsley to serve
Vegan cream cheese alternative to serve
method (tick as you go)
Preheat your oven to 200C (400F).
Airfryer cook time: 7 mins
Place root vegetable fries on a baking tray and cook in the oven for 20 - 25 minutes.
Add butter to a pan that has been preheated, over a medium heat. Immediately add mushrooms and cook for 5 - 8 minutes; until soft and lightly browned.
Add flour to the pan and cook until you can’t see the flour, stirring to combine.
Add half of the stock to the pan, stirring continuously, and cook for 5 minutes.
Add in remaining stock, balsamic vinegar, and cook over a medium to low heat for 10 - 15 minutes; until thickened to desired consistency. Season with salt and pepper to taste.
Serve cooked fries up with gravy on top, dollops of vegan cream cheese and fresh parsley to garnish.