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A hearty vegan poutine with mushroom, creamy gravy and roasted asparagus in a bowl lined with checkered red and white wax paper.

Vegan Poutine

No need to be afraid to delve into this delicious, healtified vegan poutine!
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Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins



  • 1 bunch Asparagus
  • 1 tbsp Avocado / Olive Oil
  • 1 tbsp White Wine Vinegar
  • 2 Garlic Cloves
  • Pinch Himilayan / Sea Salt


  • 4 Medium Organic Russet Potatoes
  • 1 cup Avocado / Olive Oil
  • Pinch Himalayan / Sea Salt

Musgroom Gravy

  • half Medium Onion (chopped)
  • 2 heaping cups Cremini Mushrooms
  • 3 cups Vegetables
  • 1 cup Water
  • 3 tbsp Arrowroot Flour
  • 2 tbsp Garlic (minced)
  • 1 tbsp Tamari / Coconut Aminos
  • ½ tsp Himalayan / Sea Salt
  • 1 tsp Dried Thyme



  • Preheat oven to 350°
  • Line Baking Sheet with unbleached parchment paper.
  • Place asparagus on a baking sheet and drizzle with oil and white wine vinegar.
  • Press garlic with the flat edge of a knife (to release the juices) and cut into chunks.
  • Sprinkle the garlic chunks over asparagus and place it into the oven.
  • Bake for 30 minutes, stirring or flipping the asparagus halfway.


  • Peel the potatoes (if they're not organic or if preferred, I left some skin on mine).
  • Slice the potatoes to your desired thickness.
  • Pour the oil in a large frying pan and heat over medium-high heat.
  • Add a handful of sliced potatoes, enough to fill the pan but leaving some space to flip them (you may need to do them in a few batches).
  • Fry the potatoes until they become golden brown or to your desired crispiness.
  • Remove from pan and allow to cool on a cooling rack (with a baking sheet underneath to catch the oil).

Mushroom Gravy

  • Heat oil in a medium saucepan.
  • Add onion, garlic, mushrooms, thyme and tamari/coconut aminos.
  • Simmer on medium-low heat until the mushrooms are tender and the onions become transparent. (If you would like whole mushroom and onion chunks in your gravy, remove half from the saucepan and place in a bowl at this point).
  • Add vegetable broth, water and arrowroot flour.
  • Bring to a low boil over medium-high (Too high of a heat will make the arrowroot lose its thickening ability).
  • Once it begins to bubble, turn the heat down to low and let simmer for about 5 minutes, stirring intermittently.
  • Remove from heat and let cool.
  • Once cool, add salt and blend until smooth.
  • If whole mushrooms were removed, stir them back in.
Have You Made This Recipe?Mention @nourish.me.wild or tag #nourishmewild!