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Vegan Maple Bacon Poutine!!

You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Canadian
Servings 4

Ingredients
  

For the Almond "Cheese"

  • 1 cup whole almonds blanched or peeled, soaked at least 2 hours
  • 4 oz extra firm tofu 112g
  • 1 clove garlic
  • 2 tbsp + 1 tsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 3 tbsp unsweetened plain non-dairy yogurt or sour cream
  • 1 tsp white miso
  • 1/2 tsp salt

For the Maple Coconut Bacon

  • 2 cups unsweetened coconut flakes/chips
  • 1/2-1 tbsp liquid smoke to taste, start with less
  • 2 tbsp soya sauce
  • ½ tsp smoked paprika
  • 1-2 tbsp maple syrup to taste, start with less

For the Smoky Maple Gravy

  • 2 1/2 tbsp olive oil
  • 1/4 cup all purpose flour
  • 1 1/2 cups vegetable broth
  • 2 tbsp soya sauce
  • 1/4 tsp fresh ground pepper
  • 1/8-1/4 tsp smoked paprika to taste, start with less
  • 1/2-1 tsp maple syrup to taste, start with less

Assembly

  • 1 bag of frozen french fries of choice

Instructions
 

FOR THE CHEESE

  • Drain and rinse soaked almonds.
  • Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
  • The cheese will be quite thick, not runny.

FOR THE COCONUT BACON

  • Preheat oven to 325'F
  • In a small bowl combine all the ingredients except the coconut.
  • Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
  • Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
  • Sprinkle with salt, if desired.
  • Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
  • The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
  • Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.

FOR THE GRAVY

  • In a medium saucepan over medium, heat up the olive oil.
  • Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
  • Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
  • Once all the broth is whisked in, cook for about 2 minutes.
  • Stir the pepper, soya sauce.
  • Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
  • Continue cooking, whisking until the gravy thickens to the desired consistency.

ASSEMBLY

  • Cook your french fries according to the package instructions.
  • On plates or a platter, arrange your fries.
  • Dollop teaspoons of the cheese all over the fries.
  • Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
  • Crumble the coconut bacon over top.
  • Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!