Empty My Fridge
The kind of GROOVY and Gravy Poutine recipe you LOVE EH?
Ingredients
- Potato4
- Avocado oil
- Salt
- Black pepper
- Garlic2 pieces
- Onion½
- Mushroom · dried5–7 g
- Red wine½ cups
- Vegetable broth1 cup
- Chili powder¼ tsp
- Cumin¼ tsp
- Smoked paprika1 tsp
- Soy sauce1 tbsp
- Dark soy sauce½ tbsp
- Cheese½ cups
Instructions
- Preheat the oven to 400°F.
- Cut the potatoes into fries, set aside about 1/3 cup, and toss the rest in a large bowl with a drizzle of avocado oil.
- Spread the fries on a parchment-lined tray, lightly season with salt and pepper, and bake for 50–55 minutes.
- Roughly chop the garlic and slice the onion.
- Heat a small saucepan over medium heat and add a drizzle of avocado oil.
- Add the onion, garlic and some pepper and sauté for about 5–6 minutes.
- Add the reserved potatoes and the dried mixed mushrooms and stir.
- Add the red wine and simmer for about 1 minute. Then add the veggie stock, chili powder, cumin, smoked paprika, soy sauce and dark soy sauce, and cook for 5–6 minutes.
- Transfer the mixture to a blender and blitz on high until completely smooth.
- Plate the fries, top with the plant-based cheese, and pour the gravy over.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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