Vegan Poutine!

Clearly I am on some sort of a junk food kick these days.  Is it because its wet and cold and dark outside?  This is the time of year I actually look forward to a blanket of snow on the ground – at least it will brighten things up! 🙂

So, yes, I wanted poutine yesterday.  And lucky for me there was a serving of frozen Cavendish potato wedges in the freezer (that’s called being lazy, when there are perfectly good organic Quebec potatoes in the pantry, and I grab PEI potatoes out of the freezer section).  And look… I even got some other veggies in – mushrooms and peas – so its not all bad 😉

I craved a creamy mushroom gravy so I came up with something that looks like this:

Sauté 1/2 package of white mushrooms in 1 tablespoon vegan margarine on medium heat until browned.  Add 2 tablespoons of flour; mix well stirring with a whisk for 1-2 minutes until slightly browned.  Slowly add 1 cup of rice (or other non-dairy milk), whisking constantly to avoid lumps.  Raise the heat and bring just to a boil (stirring).  Lower heat to a simmer; add 1-2 tablespoons nutritional yeast (to taste), 1/2 teaspoon of garlic powder, pinch of thyme, ground salt and pepper and 1/4 cup of frozen peas (totally optional).  Continue simmering, stirring occasionally for about 5 minutes, until thickened.

Serve over roasted potatoes or fries; add grated vegan cheeze and place under broiler for just a couple of minutes (watch carefully).  Makes enough for 2 servings of gooey poutine goodness.

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