Vegan Mexican Poutine

A friend of mine lives in Montreal and recently shared a picture of her eating a poutine. If there is one food, we all associate with canadian cuisine, it is poutine, that french fries + gravy combo and cheese that I suppose was invented by the russian leader. (If anyone has a clue please let me know). But while Vladimir needs those 4000 calories a day, I don’t, so I resolved to find a vegan version of the dish that could fulfill my love of french fries while still letting me eat clean.

I found that not only it is the bomb but it also comes with the added bonus of guacamole. Who doesn’t love that?

It’s a perfect combo for a lazy night in front of your favorite tv show…

Vegan Mexican Poutine

The Best Vegan Poutine!

Prep time: 10 min
Cook time: 35 min
Total time: 45 min


For the Potatoes

  • Mix of Sweet Potatoes I used 4
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt and pepper or to taste

For the Guacamole

  • 1 ripe avocado
  • 1 shallot
  • 1 jalapeño pepper
  • juice of one lime
  • salt and pepper to taste
  • coriander
  • a few cherry tomatoes

For the Vegan Gravy

  • 1/2 onion
  • 2-3 garlic cloves
  • 2 tbsp margarine
  • 2 tbsp tamari
  • 2 cups water
  • salt and pepper to taste


  1. Preheat oven to 180° C. 

  2. Peel your sweet potatoes and cut them into french fry shape. Then add them to a bowl and add in the spices and olive oil. Mix well with your hands or wooden spoon.

  3. Line a baking sheet with parchment paper and scatter the sweet potatoes evenly. Bake for approx. 25 minutes.

  4. While the fries are baking, make the guacamole. Slice the avocado into small pieces and put in a small bowl. Mash the avocado using a fork. Finely chop the shallot and the jalapeño and toss in the bowl. Add the lime juice, coriander, salt and pepper. Toss again. Cut the cherry tomatoes and add them to the bowl. Set aside.

  5. For the gravy, put margarine in a small pot and sautee onion and garlic over medium heat.

  6. When onions and garlic are golden brown, add the flour and stir continuously.

  7. Add tamari and water, continue stirring.

  8. Add salt and pepper to taste (I didn’t end up adding salt because I found that with the sauce it didn’t need any extra). Stir until reaching desired consistency and voilà!

  9. Remove the potatoes from the oven and arrange them on a plate or in a dish. Add gravy on top of the potatoes followed by the guacamole and you’re done!





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