Vegetarian Recipes
Poutine
Maybe I’m wrong, but I think Poutine is to Canada as hot chicken is to Nashville nowadays. It’s one of the first foods people think of when they think of our neighbors to the North—and for good reason! It’s delicious, budget-friendly, and uniquely Canadian. My recipe for poutine is vegetarian-friendly, so everyone can enjoy it regardless of dietary restrictions, but feel free to make this with beef-based gravy or whatever gravy you like best!
Easy Vegetarian Poutine Recipe
Poutine has been a Canadian staple since the 1950s, originating in Québec before spreading across the country (and the world!) as a beloved snack food. It’s hearty enough to be a full meal, in my opinion! And honestly, what’s not to love? Crispy, golden fries, rich, savory gravy, and the real star of the show—those irresistible cheese curds.
The gravy is important, but, if you ask me, it wouldn’t shine as brightly without perfect bites of savory, creamy cheese curds melting on top of the crispy fries. These little bites of fresh, squeaky goodness are a happy byproduct of cheesemaking, giving poutine its signature flavor. This recipe has a lot of fun textures, and it’s so comforting on a dreary winter day. I can’t wait for you to give it a try! (My proud-to-be Canadian husband and kiddos all approve.)
Budget-Friendly Tips!
- Make your own fries! Store-bought fries are convenient, but homemade fries can work out cheaper and usually taste way better. I tried this recipe with our smoky garlic oven fries recipe, and it was SO good. If you use this recipe, be sure to rinse the potatoes in cold water to remove excess starch and pat them dry so they bake up extra crispy.
- Cheese curds on a budget. I use the Ellsworth Cooperative Creamery cheese curds. They sell them in 2 oz, 5 oz, and 1 lb bags. Depending on where you shop, the 5 oz bag might work out cheaper than buying multiple 2 oz bags (so long as you don’t mind slightly fewer curds in your dish! I use 6 oz of cheese curds to make about 8 servings). No curds? No problem! Cubed cheddar or pearled mozzarella will work in a pinch.
- Switch the mushrooms. I love the depth of flavor from baby bella mushrooms, but white button mushrooms will do the job if that’s what you have on hand. (Did you know baby bella mushrooms are the same variety as white button mushrooms? Baby bellas are picked when they are more mature in the growing process which gives them a more developed flavor.)
Poutine Recipe
Ingredients
- 1 8 oz. container baby Bella mushrooms (12) $2.08
- 4 Tbsp salted butter $0.53
- 26 oz. bag of thin cut frozen French fries* $2.97
- 3 Tbsp flour $0.03
- 3 cloves garlic, minced $0.09
- 3 tsp balsamic vinegar $0.15
- 3 sprigs fresh thyme $0.22
- 5 leaves fresh sage, minced $0.44
- 2 cups vegetable broth**, hot $0.18
- 6 oz. cheese curds*** $4.47
- 2 Tbsp fresh parsley, minced (optional) $0.08
Instructions
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Preheat oven according to frozen french fry directions on the bag. Brush mushrooms clean and remove any larger/tougher stems. Dice mushrooms into bite-size pieces.
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Melt butter in a medium sauté pan and add mushrooms, sautéing until they have released their water and begin to brown.
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Meanwhile, spread out the frozen fries on 1 or 2 baking lined baking sheets and bake according to the package directions.
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Once the mushrooms have softened and browned (you don’t need to cook them too long, the juices that are released in the pan will improve your gravy!) sprinkle in the flour, little by little, whisking to coat the mushrooms. (It will look lumpy, but don’t worry, it will thin out in the next few steps.)
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Add garlic, balsamic vinegar, fresh thyme, and sage, stirring to combine.****
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Deglaze your pan with the hot vegetable broth, whisking to scrape up any bits of flour and mushrooms that have stuck to the bottom of your sauté pan.
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Whisk all ingredients together and cook on medium-low until a creamy gravy forms. Optional: Reduce heat to low and cover your gravy with a buttered cartouche to keep it from forming a thick skin on top (see how to make a cartouche below!). If you want to skip the cartouche step, you may just need to add a teaspoon of water or broth to the gravy when you whisk it to reintegrate the thick skin that will form as it cools.
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Once your fries are done in the oven, portion them out.
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Top fries with the cheese curds first, followed by the hot, herby mushroom gravy poured over the top. The cheese curds will melt under the gravy, creating little pockets of gooey cheesy goodness!
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Top with a little salt, pepper, and any additional herbs you have on hand (I always have fresh parsley in the kitchen) and enjoy!
See how we calculate recipe costs here.
Notes
**I love using Better Than Bouillon to keep costs down. The suggested ratio of bouillon to water is 1 tsp bouillon to 1 cup water.
***If you’re having a hard time finding cheese curds, diced cheddar cheese or pearled mozzarella will work, too.
****Adding a dash of Worcestershire to the gravy is delicious, too, but then it’s not vegetarian, so I left it out for this recipe.
- How to make a cartouche: (scroll down to my step-by-step photos for a visual representation.) Cut a rectangle piece of parchment paper slightly larger than your pan. Fold it into quarters, then fold one corner over to make a triangle. Keep folding the triangle in half until you create a long, narrow triangle. Hold the triangle shape over your pot so the tip hovers over the center, and cut off any overhang from the non-pointy end. Unfold the triangle to reveal a circular piece of parchment paper that fits perfectly over your gravy!
Nutrition
how to make Poutine step-by-step photos
Dice the mushrooms: Preheat your oven to the recommended setting on your bag of frozen French fries. Brush 8 oz. of baby Bella mushrooms to remove any dirt or debris. Remove any overly large or tough stems and dice the mushrooms into bite-sized pieces.
Sauté the mushrooms: In a medium sauté pan, melt 4 Tbsp salted butter. Add the mushrooms and sauté until they begin to brown and have released their water.
Bake the French fries: While your mushrooms sauté, prepare a parchment-lined baking sheet. You may need to use two baking sheets, depending on their size. Spread a 26 oz. bag of frozen French fries over one or two parchment-lined baking sheets and bake them per the package directions.
Add the flour: Once your mushrooms have softened and browned nicely (you don’t need to cook them too long; the juices that have released into the pan will improve your vegetarian gravy!), sprinkle in a little flour. Whisk to coat the mushrooms, and repeat the process by adding the flour little by little, until you use all 3 Tbsp of flour. It will look lumpy, but that’s okay! It’ll thin out over the next few steps.
Add the herbs: Add 3 cloves minced garlic, 3 tsp balsamic vinegar, 3 sprigs fresh thyme, and 5 leaves minced fresh sage to your mushrooms. Stir to combine. You can also add a dash of Worcestershire sauce here if you like, but I left it out to keep this recipe vegetarian.
Deglaze the pan: Pour in 2 cups hot vegetable broth to deglaze your pan. Whisk to scrape up bits of flour or mushroom stuck to the bottom of your pan. Whisk everything together and cook over medium-low until a creamy gravy forms.
Make a cartouche (optional): A cartouche helps control evaporation and stops the gravy from forming a thick skin on top as it simmers. To do this, cut a rectangular piece of parchment paper slightly larger than your pan. Fold it into quarters, then fold one corner over to make a triangle shape (photo 3). Continue folding the parchment paper until you have a long, narrow, triangular shape (photo 5). Hold your triangle over the pot so the pointed end is in the center. Cut off any overhang at the bottom and unfold your triangle. You should now have a circular piece of parchment paper that perfectly fits your pot.
Simmer the gravy: If using, reduce the heat to low, butter one side of your cartouche (the parchment paper circle), and cover your gravy with it, buttered side down. If you want to skip the cartouche step, you may just need to add a teaspoon of water or broth to the gravy when you whisk it to reintegrate the thick skin that will form as it cools.
Portion out the fries: When your fries are done, portion them out as desired. This recipe makes about 8 servings in total!
Add the cheese curds: This is what the cheese curds look like, in case you’ve never seen them before. Divide 6 oz. of cheese curds over the hot french fries.
Pour over the gravy: Top the fries and the cheese curds with the hot, herby mushroom gravy. The hot gravy will melt the cheese to create pockets of gooey cheesy goodness! Top with a little salt, black pepper, and any herbs you have on hand. I usually have fresh parsley in my kitchen, so I went for 2 Tbsp of that. Serve, and enjoy!
Variations to Try!
Canadian poutine has had a real resurgence since it first debuted all those years ago, with so many new and exciting variations popping up. I’ve seen haute cuisine versions (aka fancy poutine, with gourmet ingredients like duck confit and truffle oil), fusion dishes (think Korean BBQ), and even poutine-inspired sandwiches (yes, that’s a thing!). So, while the classic version will always have a special place in my heart, here are some variations you should definitely try:
- Deep-fried fries: Okay, so this isn’t so much a variation on the dish itself, but it is a variation on my recipe here. Traditional recipes often deep fry the fries, giving them that extra crispy texture. If you’re feeling indulgent, go for it!
- Air-fryer fries: On the flip side, you could totally make some air fryer French fries!
- Sweet potato fries: Switch up the type of fries you use and opt for sweet potato fries instead.
- Make it a sandwich: Slice some French bread in half, fill it with your crispy fries and cheese curds, and serve the mushroom gravy on the side for dipping (like a poutine-inspired vegetarian French dip sandwich!).
- Use flavored cheese curds: The brand of cheese curds I use here also make different flavors like ranch and cajun, which could be fun to experiment with!
- Use leftovers: Got some leftover pot roast or pulled pork? Or how about some turkey gravy from the holidays? Pour it over top of your fries and cheese curds for a quick and easy variation! This means your meal won’t be veggie anymore, but it’s a great way to use up any meat and gravy leftovers you may have.
- Use a baked potato or mashed potatoes: Instead of fries, try using a baked potato or creamy mashed potatoes for something a bit different.
How to store & Reheat
This recipe is best served immediately while the fries and gravy are still fresh and hot. For that reason, I recommend only serving what you’ll eat in one sitting. However, if you do have leftovers, it’s best to store them separately.
The gravy can last for up to 3 days in the fridge or up to 3 months in the freezer. It’ll thicken during storage but will loosen up when reheated on the stovetop or in the microwave (you can always add a splash of water or broth, if needed). The fries can also be stored in the fridge for the same amount of time, but they’ll get softer as they cool. If possible, reheat them in the air fryer or an oven to crisp them up again.
More Vegetarian Comfort Foods
The post Poutine appeared first on Budget Bytes.
Vegetarian Recipes
Cherry Blondies
Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)
Easy Recipe for Cherry Blondies
Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.
For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋
Cherry Blondies
Step-by-step photos can be seen below the recipe card.
Equipment
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8×8” Baking Dish
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Parchment Paper
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3 Mixing Bowls
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Sauce Pan
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Hand Mixer
Ingredients
- 1¾ cups all-purpose flour $0.28
- ½ tsp baking powder $0.02
- ¼ tsp salt $0.01
- 1 large egg $0.29
- 1 tsp vanilla extract $0.47
- ½ tsp almond extract $0.15
- ½ cup cherry pie filling $0.73*
- 1½ sticks salted butter cut into cubes, $1.48
- ½ cup granulated sugar $0.19
- 1 cup brown sugar $0.91
- ¼ cup white chocolate chips $0.42
- ¼ cup slivered almonds $0.87
Instructions
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Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
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Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
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In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
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Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
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Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
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Combine browned butter with granulated and brown sugar.
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Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
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Finally, gently mix in the dry flour mixture little by little until a batter forms.
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Fold in white chocolate and almond slivers.
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Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
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Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
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Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Cherry Blondies step-by-step photos
Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.
Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.
Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.
Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.
When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.
Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.
Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.
Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.
Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.
Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.
Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.
Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!
Tips for Browning Butter
I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.
It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):
- Use a light-colored pan if you have one. It makes it easier to see the color change.
- Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
- It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
- Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
- Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.
You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.
More Recipe Success Tips
- Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
- Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
- Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.
Storage Instructions
Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.
More Delicous Dessert Recipes
The post Cherry Blondies appeared first on Budget Bytes.
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