Yeung Man Cooking | The kind of GROOVY and Gravy Poutine recipe you LOVE EH? @YEUNGMANCOOKING | Uploaded July 2021 | Updated October 2024, 1 hour ago.
LEARN HOW TO MAKE AN EASY VEGAN POUTINE RECIPE RIGHT AT HOME!
LAY HO MA! If you're not new to the channel, then you know that I love my french fries! I'm confident you'll love this also! Join me in this episode and learn how to make an easy vegan poutine recipe right at home! Let's begin
Ingredients:
4 russet potatoes
drizzle of avocado oil
salt and pepper
2 pieces garlic
1/2 onion
5-7g dried mixed mushrooms
1/2 cup red wine
1 cup veggie stock
1/4 tsp chili powder
1/4 tsp cumin
1 tsp smoked paprika
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/2 cup plantbased cheese
Directions:
1. Pre-heat the oven to 400F
2. Slice the potatoes into french fries. Set aside about 1/3 cup of potatoes. Transfer the rest of the potatoes into a large mixing bowl. Drizzle in some avocado oil and toss
3. Spread the potatoes onto a baking tray lined with parchment paper. Lightly season with salt and pepper. Bake in the oven for 50-55min
4. Roughly chop the garlic and slice the onion
5. Heat up a small saucepan to medium heat. Drizzle in some avocado oil
6. Add the onions, garlic, and some pepper. Sauté for about 5-6mins
7. Add the reserved potatoes and the dried mixed mushrooms. Give it a stir
8. Add the red wine and simmer for about 1min. Add the veggie stock along with the chili powder, cumin, smoked paprika, soy sauce, and dark soy sauce. Stir and cook for 5-6mins
9. Transfer the mixture to the blender and blitz on high until completely combined
10. Plate the french fries, top with your favourite plantbased cheese, and pour over the velvety gravy
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/KZpWH5IT6L4
LEARN HOW TO MAKE AN EASY VEGAN POUTINE RECIPE RIGHT AT HOME!
LAY HO MA! If you're not new to the channel, then you know that I love my french fries! I'm confident you'll love this also! Join me in this episode and learn how to make an easy vegan poutine recipe right at home! Let's begin
Ingredients:
4 russet potatoes
drizzle of avocado oil
salt and pepper
2 pieces garlic
1/2 onion
5-7g dried mixed mushrooms
1/2 cup red wine
1 cup veggie stock
1/4 tsp chili powder
1/4 tsp cumin
1 tsp smoked paprika
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/2 cup plantbased cheese
Directions:
1. Pre-heat the oven to 400F
2. Slice the potatoes into french fries. Set aside about 1/3 cup of potatoes. Transfer the rest of the potatoes into a large mixing bowl. Drizzle in some avocado oil and toss
3. Spread the potatoes onto a baking tray lined with parchment paper. Lightly season with salt and pepper. Bake in the oven for 50-55min
4. Roughly chop the garlic and slice the onion
5. Heat up a small saucepan to medium heat. Drizzle in some avocado oil
6. Add the onions, garlic, and some pepper. Sauté for about 5-6mins
7. Add the reserved potatoes and the dried mixed mushrooms. Give it a stir
8. Add the red wine and simmer for about 1min. Add the veggie stock along with the chili powder, cumin, smoked paprika, soy sauce, and dark soy sauce. Stir and cook for 5-6mins
9. Transfer the mixture to the blender and blitz on high until completely combined
10. Plate the french fries, top with your favourite plantbased cheese, and pour over the velvety gravy
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
yeungmancooking.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/KZpWH5IT6L4
