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Vegan gluten-free thanksgiving poutine
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Vegan and Gluten-Free Thanksgiving Poutine

This is the most amazing Thanksgiving Poutine ever -- and it's vegan and gluten-free! The recipe has everything you need, but also have options to use up your Thanksgiving leftovers! This poutine is loaded with fries, yams, vegan cheese, fried onions, and cranberry sauce - then covered in a rich, flavourful broth. MMM!

Servings: 4 servings
Ingredients
For the yams (or use leftover yams!)
  • 1 small yam
  • juice of one orange, approximately 6 tbsp
  • 2 tbsp brown sugar
  • 2 tbsp vegan butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the fries
  • 3 medium sized russet potatoes
  • 2 tbsp oil
  • salt and pepper, to taste
For the fried onions (or use leftover stuffing!)
  • 1 yellow onion, sliced
  • 1 tbsp vegan butter
  • 1 tsp poultry seasoning
  • pinch of salt
For serving
  • 1 cup shredded vegan cheese (I used the daiya mozzarella shreds)
  • 1 cup my perfect vegan and gluten free gravy (link in note)*
  • 2/3 cup prepared cranberry sauce
  • sliced green onions, for garnish
Instructions
For the candied yams

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Slice the yam into thin sticks (essentially you just want them to be smaller than your fries) and place them in a small oven-safe dish.

  3. Top with orange juice, brown sugar, vegan butter (just place small pieces on top of the yams), salt, and pepper. No need to stir. Cover and place in the oven.

  4. Bake for 50 minutes and then remove from the oven. They should be almost done. You will be placing them back in the oven for a short period later (when you bake the fries), but you want to make sure the yams are pretty much done at this point. (Note: while your yams are cooking, it's a good time to head over to my gravy recipe and start making that.)

For the fries

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. Cut the potatoes into fries - I like to make mine fairly large. If you prefer smaller fries, you'll have to adjust the cooking time accordingly.

  3. In a large pot, bring the fries to a boil in salted water. Once they've reached a boil, let them cook in simmering water for about 5 minutes (less if you've made smaller fries).

  4. Strain the fries well and pat dry with a towel or paper towel.

  5. Line a baking sheet with parchment paper and spread the fries out evenly. Drizzle the oil on top, gently mixing the fries to ensure they are coated. Sprinkle with salt and pepper.

  6. Place the fries in the oven.

  7. Bake the fries for 15 minutes, flip, then bake for another 15-ish minutes (check them after 10 minutes). When you place your fries back in the oven, also place your yams in the oven, uncovered.

For the onions

  1. While your fries are baking, preheat a medium-sized frying pan over medium heat.

  2. When the pan is hot, add the butter and then, after it has melted, the sliced onions.

  3. Sauté the onions for 10 minutes, stirring occasionally, and making sure to adjust the temperature accordingly so they do not burn.

  4. Add the poultry seasoning and salt to the onions. Continue to sauté the onions, another 5-10 minutes, until they are soft and smell delicious. 

To serve:

  1. Sprinkle the vegan cheese on top of the fries and broil until the cheese has just melted.

  2. Place some fries in a poutine-worthy sized bowl and top with some yams and onions. Pour the gravy on top and then place a decent spoonful of cranberry sauce on top. Garnish with green onion.

Recipe Notes

*This gravy recipe MAKES this dish. It's not going to be horrible if you use a different gravy recipe, but it isn't going to be as magical. I don't want to toot my own horn here, but my gravy recipe is A+.