Poutine has got to be one of the best comfort foods out there. While traditional poutine of Yukon Gold fries, cheese curds, and gravy is absolutely delicious, we decided to switch things up by making ours plant-based. (If you’re short on time, you can omit the caramelized onions, but they do add a ton of flavour!)
In large frying pan over medium heat, combine onions and 2 tablespoons olive oil.
Add salt and reduce heat to low.
Cook, stirring every so often, until onions are soft and deep golden brown, about 45 minutes. Set aside.
Bake fries at 400°F for 18-20 minutes, or until crispy.
Meanwhile, heat same large frying pan over high heat and add remaining olive oil, mushrooms, and salt & pepper.
Cook until mushrooms release their liquid and start to brown, about 7-8 minutes.
Add chicken-less nuggets and fry until golden and crispy, 7-10 minutes more.
In small saucepan combine brown gravy and 1 ½ cups water.
Bring to a simmer while whisking and cook until thick, about 1 minute.
When fries are ready, place in bowls, top with mushrooms, chicken-less nuggets, onions, gravy, and cheese curds.
Garnish with chives and serve immediately.
1 largeSpanish onionjulienned
4 TbspFarm Boy™ Extra Virgin Olive Oil (1 L)divided