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
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
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Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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