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Eating healthy does not mean we have to stop eating the foods we love. In my opinion, it's actually healthier to indulge every so often rather than completely restricting ourselves. Food is one of the greatest pleasures in life, so I say, live a little and eat what you enjoy!
Even if a little indulgence here and there is A-okay, it is possible to make our guilty pleasures a little cleaner and a little easier on the bod. Creating healthier versions of the not-so-healthy dishes I craved is pretty much how I taught myself to cook after developing a plethora of food sensitivities. When there's a will, there's always a way!
THIS RECIPE IS...
Vegan Poutine
Print RecipeIngredients
- 4 Medium Organic Russet Potatoes
- 1 cup Avocado / Olive Oil
- Pinch Himalayan / Sea Salt
- 1 cup Mushroom Gravy
- 1 cup Cashew / Nut Cheese (cubed)
Instructions
- Peel the potatoes (if they're not organic or if preferred, I left some skin on mine).
- Slice the potatoes to your desired thickness.
- Pour the oil in a large frying pan and heat over medium-high heat.
- Add a handful of sliced potatoes, enough to fill the pan but leaving some space to flip them (you may need to do them in a few batches).
- Fry the potatoes until they become golden brown or to your desired crispiness.
- Place the fries on a cooling rack to catch the grease.
- Heat gravy in a saucepan, if necessary.
- Add fries to a bowl or plate, pour the mushroom gravy over and top with cubed cashew cheese (or cheese of choice).
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