Vegan Poutine Bowl w/ Miso Gravy + Green Onions

I am about to embark on a homemade fermented coconut yogurt adventure!* I've been wanting to try it for a while, and now that I am finished all of my classes (WOOO) I have the time to think about new and exciting food things. The city is so incredibly bright. I walked downtown today to hand in my last essay of the semester and the city was bustling with excitement. People are everywhere and it makes me so happy! The sky was the most intense blue and it was warm enough that halfway through my walk I stripped down to a t-shirt and strolled along the sidewalk just completely loving life. I am so stoked to spend every second out under that warmth, possibly with beer in hand and feet dangling off the edge of a balcony overlooking this beautiful city :)

I've been listening to this new podcast called Only Human and I am totally obsessed. It is all about bodies and humans and different interesting medical/personal stories. In the last year or so, I have become really interested in science, and specifically in the human body. For most of my life, I thought of myself as an 'English stream' person. I thought science was cool, but I never gave it as much academic attention as the humanities classes that I took. I was a reader, writer, artist, and overall more liberal arts inclined person. That is, until a year ago. I just had this kind of epiphany, although maybe that's not quite the right word because I think it had been coming on for a while and I just didn't realize. Bodies are fucking amazing (sorry Grandma). Being a person who has a body, I realized that I wanted to know everything about it - at least as much as I could take in at a reasonable rate. I started obsessively watching surgeries on Youtube, reading medical memoirs, studying different anatomical charts, and figuring out the best nutritional path for my body. I feel like I have crazy amounts to learn and that makes me really excited. I also have a much better idea of the path I want to take in my life, but I think I'll leave that for another post in the future, when I have more words and articulation to share with all of you. In the meantime, this podcast is keeping me entertained and engaged with this new branch of my education. I hope some of you check it out and find it as completely awesome as I do! 

I was going to start my post off with this disclaimer, but I will give it now: Poutine lovers, please don't hate me! I know that "vegan poutine" probably sends a shudder straight through your entire body. Poutine without cheese? Yeah riiiight Maya, go the heck home. Okay, so this is not your typical poutine. Maybe it isn't even poutine, but in my opinion it is so much more fun to experiment and change things up than stick to traditions. Plus, this poutine is freaking delicious! I've been making miso gravy since I figured out that it was a thing (probably a year ago) and decided it was about time to share my recipe with you. It is thick, creamy, salty, umami, pourable, and cozy. I just love the combination of the smoked paprika fries with the umami flavour in the gravy and the fresh crunch of green onions on the top. This is a very Montreal in the springtime themed recipe, and I am loving every bite of it! 

*You can follow along on snapchat (username: mayadria) and Instagram :):) 

Vegan Poutine Bowl w/ Miso Gravy + Green Onions

Serves two

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Ingredients

French Fries

  • 2 large russet potatoes
  • 1 tsp smoked paprika
  • 10 - 15 sprigs of thyme, leaves only
  • 2 tbsp sunflower oil
  • salt (apprx. 1 tsp) and pepper to taste

Miso Gravy

  • 1 cup + 2 tbsp vegetable broth (divided)
  • 2 tbsp rye flour (or whole wheat)
  • 2 tbsp olive oil
  • 2 tbsp miso (I like this one)
  • 2 tbsp nutritional yeast
  • 1 tbsp arrowroot powder
  • 2 tsp soy sauce 
  • one clove garlic, minced 

To Serve

  • 2 green onions, chopped
  • nutritional yeast flakes 
  • a handful of arugula per bowl

Β 

Notes

Preheat the oven to 400 and line a large baking tray with parchment paper. Set aside.

Slice the potatoes into long fry shaped strips. Transfer to a large mixing bowl and toss with paprika, thyme, sunflower oil, salt and pepper. Lay fries on the prepared baking tray. For best result, don't allow the fries to touch each other (my baking tray is super small so this was unavoidable, but they still turned out fairly crunchy and didn't stick). Bake in the oven for 30-35 minutes flipping halfway, or until crispy and browned. 

While the fries are baking, make the gravy. In a small bowl, combine 2 tbsp of vegetable broth and 2 tbsp of miso, whisk to combine until it forms a clumpy paste and set aside. Combine the olive oil and minced garlic in a medium sized sauce pan over medium heat. Once the garlic starts to sizzle, wait about a minute and then add in the rye flour and arrowroot, whisk to combine. Add in the miso/vegetable broth paste while still whisking. Pour in the remaining cup of vegetable broth, soy sauce, and nutritional yeast. Whisk until smooth. Turn the heat up to high and bring the mixture to a boil and then immediately reduce to a simmer, whisking constantly. Cook for another 2-3 minutes, until the gravy is thick and coats the back of a spoon. Remove from heat and pour into a heatproof container. 

To serve, layer the bottom of each bowl with a handful of arugula. Top with fries, gravy, green onions, nutritional yeast flakes, and cracked black pepper. Serve immediately!