Reuben Poutine
Reuben Poutine
A classic poutine only needs three things: French fries, cheese curds and gravy. You can find my recipe for it here. But this reuben poutine is anything but classic! It takes the essential ingredients from both a poutine and a reuben deli sandwich (minus the bread) and combines them into one deliciously hearty dish. It starts with crispy fries, bits of vegan cheese and topped with slices of sautéed vegan pastrami. It’s then smothered in hot gravy, sauerkraut and Russian dressing to finish it off.
Having grown up in Canada, my love for poutine is still a defining Canadian trait! And since I still haven’t found a vegan cheese curd I’m using the plant based Babybel cheeses which I think are a pretty good substitute.
Serves 2
Ingredients
16oz (453g) Steak Cut Fries (or any cut)
2-3 (40-60g) Babybel Plant Based Cheese, roughly chopped (or sub grated Vegan Mozzarella)
5oz (140g) Vegan Pastrami or Vegan Roast Beef
1/2 cup (85g) Sauerkraut
Vegan Gravy
Russian Dressing
Vegan Gravy
2 Tbsp (30g) Vegan Butter
2 Tbsp (30g) Flour
1 cup (118ml) Vegan Beef or Vegetable Broth, heated
few dashes of Liquid Smoke
1-2 tsp (5-10ml) Vegan Worcestershire Sauce
Pepper to taste
Russian Dressing
1 cup (225g) Vegan Mayo
1/3 cup (85g) Ketchup
1 Tbsp (15g) Horseradish
2 Tbsp (10g) chopped Dill Pickle
1/4 cup (56g) finely minced Onion
1 tsp (5g) Sweet Paprika
Salt & Pepper to taste
Note
Let the vegan cheese come to room temp before adding to the fries. This will help the hot gravy melt it easier.
Directions
1.Make the Russian dressing by combining the vegan mayo, ketchup, horseradish, onion, pickle, rice vinegar, and sweet paprika. Season with salt and pepper to taste. Refrigerate while you prepare the rest of the recipe.
2.Bake the french fries according to package directions. While they bake, start the gravy.
3.Melt the butter in a pot on medium low heat. Add in the flour and mix well until a paste like texture forms. Cook this mixture for 3-5 minutes to get the raw flour taste out and until it takes on some color.
3.Add in the hot broth and whisk until fully incorporated. Allow the mixture to come to a very soft boil, stirring often.
4.Once the gravy thickens, turn down the heat to simmer and add in the liquid smoke, vegan Worcestershire sauce and season with pepper. Keep on low heat, stirring occasionally to keep it smooth. If the gravy becomes too thick you can add in 1/3 cup water or broth at a time to thin. (Make sure to heat up the gravy before using)
5.Give the vegan pastrami a quich chop and add it to a hot non stick pan. Cook until nicely browned. Set aside.
6.Build the reuben poutine by placing the cooked french fries onto a plate or platter.
Top with as much of the chopped vegan cheese as you like. Add on the pastrami and cover everything with as much hot gravy as desired. Top with little piles of sauerkraut and dollop on a generous portion of the Russian dressing. Enjoy immediately!
