Poutine

Storecupboard Vegan

https://www.cutoutandkeep.net/projects/poutine • Posted by Grub Street Publishing

You will need

1 kg Frozen Chips 200 g Vegan Mozzarella (block) 30 g Vegan Margarine 2 ½ tbsp Frozen Shallots 2 tsp Chopped frozen Garlic 1 tbsp Apple Cider Vinegar 1 tbsp Tomato Puree 2 tsp Worcestershire Sauce 2 tsp Dijon Mustard 1 ¾ tbsp Red Miso 500 ml Vegetable Stock 3 tbsp Cornflour

Project Budget

Time

Difficulty

Description

Instructions

1. Preheat the oven to 200°C (gas mark 6). Spread the chips out on a baking tray and place in the middle oven shelf for 25 minutes. Cut the cheese into cubes and set aside. In a pan, melt the margarine and sauté the shallots and garlic. Deglaze with vinegar and add the tomato purée, Worcestershire sauce and mustard, then mix together. Dissolve the miso in hot vegetable stock and pour into the pan. Leave to simmer. Dissolve the cornflour in a little water and add to the mixture. Stir with a whisk until the liquid starts to thicken. Pass the gravy through a conical strainer. Mix the chips and cheese on a plate, then top with the gravy.