Poutine (The Unholy Trinity) Recipe

Poutine (The Unholy Trinity): A Hearty Vegetarian Take for Real Flavor

Poutine is my go-to when I’m craving something big, bold, and fully loaded. Instead of the traditional Quebec staple with meat-based gravy, I make a version that hits just as hard by using handcut, doublefried fries, plenty of cheese curds or hard vegan cheese chunks, and a mushroom rosemary gravy that builds on deep, earthy flavors with red wine and umami. The first time I made this, it turned an ordinary evening into a full-on comfort food experience. If you think vegetarian food has to be dainty, this totally changes the game.

The real appeal here is how everything comes together. Crispy potatoes cut thick, cheese that holds up to heat, and a gravy so rich you’d swear it took all day. I can do it in under an hour with some planning (and a cold drink on standby makes it even better). Whether you’re eating solo or want to wow your friends with something unexpected, this poutine recipe brings serious satisfaction to the table.

Why This Poutine Hits the Spot

• Loaded, masculine energy. Big fries, rich gravy, and cheese you can actually bite into. No cutting corners.
• Deep mushroom flavor. Earthy, savory, and boosted with red wine and rosemary for real depth.
• Simple but bold ingredients. Every part is straightforward, but the combo tastes like way more work than it is.
• Easy to tweak for plantbased needs. Use your favorite vegan cheese, and you’re set.
• Perfect for sharing or just indulging yourself. Big portions; nobody leaves hungry.

What You’ll Need: Ingredients List

Here’s what I use for my Unholy Trinity Poutine. Every part is made from scratch, but you’ll see it’s all pretty manageable. To get the party started, make sure you have everything on hand before you dig into the steps.

• For the Handcut Fries:

• 3-4 large russet potatoes (the bigger, the better)
• Oil for frying (I use canola or peanut)
• Fine sea salt

• For the Cheese:

• 2 cups cheese curds (or hard vegan cheese cut into small rough chunks)

• For the Mushroom Red Wine Gravy:

• 3 tablespoons unsalted butter (or solid vegan butter)
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 12 ounces cremini or button mushrooms, roughly chopped
• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 1/2 cups veggie broth (preferably no salt added, so you can taste and season as you like)
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch mixed into 3 tablespoons cold water
• Fresh ground black pepper

If you want to give your poutine even more flavor, you can include a splash of Worcestershire sauce (vegan if needed), smoked paprika, or even a pinch of cayenne for some kick.

How to Make Poutine (The Unholy Trinity): Step by Step

Prep the Fries Properly

I like my fries big and hearty, so I go with hand-cut wedges, about 1/2 inch thick. First, I scrub and slice the potatoes, leaving the skin on for extra crunch and more flavor. After slicing, I soak them in cold water for at least 30 minutes to help get rid of extra starch. This helps them crisp up in the fryer.

First Fry: Building the Base

Heat your oil to 325°F (165°C). Fry the potatoes in batches so they don’t steam each other. This first fry cooks the potatoes most of the way but doesn’t brown them. Scoop them out with a slotted spoon onto a rack or paper towels and let them cool. Cooling helps dry them off before the second fry and keeps the inside fluffy. At this point, your kitchen will already smell amazing and you'll know good things are ahead.

Make the Mushroom Red Wine Gravy

Set a deep skillet or saucepan on medium-high. Melt the butter with olive oil. Add onions and a pinch of salt, cooking until they get golden and soft; this builds real flavor. Toss in the garlic, chopped mushrooms, and rosemary, letting everything brown deeply. The mushrooms will shrink during cooking, so be patient and let them cook down.

Stir in tomato paste, cooking until it sticks a bit to the pan. Pour in the red wine, scraping up the brown bits. Let the wine reduce by half. Add veggie broth and soy sauce, bring everything to a gentle simmer, and cook for 10 to 15 minutes, stirring a few times.

Now I blend half the gravy with an immersion blender right in the pan for a thickened, velvety texture. You can use an upright blender for a smoother result if you prefer. Add cornstarch slurry while simmering, whisking until the gravy thickens and coats the back of a spoon. Taste and season with salt and black pepper, but go easy on salt if your cheese is salty.

Second Fry: Lock in the Crunch

Crank the oil higher, to about 375°F (190°C). Fry your cooled potatoes again, a handful at a time, until the edges are super crispy and deep golden brown. This step is where fries go from soft to serious. Drain on fresh towels and salt right away. If you want to step up the flavor, sprinkle with smoked salt or a little garlic powder.

Build Your Poutine

I grab a wide, deep bowl and pile up the fries while they’re still hot. Next, I scatter on the cheese curds (or vegan cheese chunks); make sure some are tucked down in the fries. Pour the hot mushroom gravy right over the top. The heat from the fries and gravy melts the cheese just enough to make it gooey but still chunky. Eating it straight away is important to get the full effect and maximum comfort.

If you're feeling adventurous, top with scallions, a handful of fresh herbs, or even some quickpickled jalapeños for extra zing. The base is strong enough to support extra toppings—don't be afraid to experiment!

Tips, Variations, and Key Fixes

• If you want extra savory punch, add a splash of soy sauce or a teaspoon of miso paste to the gravy for added depth.
• Try using smoked cheese for a flavor twist; just cube it like you would regular curds.
• Don’t skip the fry soaking and double fry steps. Both are really important for fries that stand up to heavy gravy and cheese.
• If you like your gravy even darker, a spoonful of dark roasted instant coffee (really!) works wonders in the sauce.
• Any leftovers can be reheated in the oven, but fries will lose some crunch. I rarely have leftovers to worry about.
• If you want to mix in some variety, try swapping mushrooms for a combo of mushrooms and caramelized onions, or roasted garlic to add even more depth to your gravy.
• Looking for extra crunch? Toss in roasted chickpeas or toasted pecans over the top for a next-level cool texture contrast.

Frequently Asked Questions

Q: Can I bake the fries instead of frying them?

A: You can, but it’s hard to get the serious crunch you need for heavy toppings. If you do bake, make sure to use plenty of high heat, flip halfway through, and keep an eye out so they don’t burn.

Q: Is there a vegan gravy option?

A: Yes. Swap in vegan butter and your favorite unsweetened plan-tbased milk instead of dairy if you want to go fully vegan. The mushroom and red wine are already very plant-friendly, and a little soy or miso will cover any umami gaps.

Q: How do I keep my fries from getting soggy?

A: The soaking, double fry, and immediate serving all help. Eat poutine as soon as it’s built for best results. If you’re serving a crowd, hold back on assembling until everyone is ready to eat.

Q: Where do I find cheese curds?

A: Cheese curds are available in most deli sections or cheese shops. If you can’t find them, use a hard cheese you can cube; something like a sharp cheddar or a firm mozzarella (or a quality vegan version) will work well.

Q: Can I make this gluten-free?

A: Absolutely. Just double-check your soy sauce (tamari works great) and use a gluten-free stock to keep things safe for everyone at the table.

The Takeaway: Good Vegetarian Comfort Food

This poutine recipe never fails to bring a satisfying finish to days when I need real comfort food, but want it meat-free. The fries are solid and crunchy. The cheese melts just enough. The gravy fills the kitchen with an earthy aroma and packs real flavor. If you try this version for yourself or for friends, you might stumble upon a new favorite that replaces the meat-based original—at least, it has for me. Enjoy, and let me know if you put your own spin on it.