There’s nothing quite like starting the day with a comforting, indulgent breakfast that feels both decadent and nourishing. If you’re searching for a unique twist on a classic Canadian dish, look no further than this Vegetarian Breakfast Poutine!
Combining crispy golden fries, savory vegetarian gravy, squeaky cheese curds, and topped with a perfectly cooked egg, this recipe turns your morning meal into something truly special. The best part?
It’s entirely meat-free and easily adaptable for different dietary needs.
Whether you’re a lifelong vegetarian or simply looking to shake up your breakfast routine, this breakfast poutine is sure to become a weekend favorite. The combination of rich flavors and varied textures will leave you feeling satisfied and ready to tackle the day.
Let’s dive into this Canadian-inspired breakfast treat that’s guaranteed to impress!
Why You’ll Love This Recipe
- Comfort Food Classic: Enjoy a beloved Canadian dish with a breakfast twist, all while keeping it vegetarian-friendly!
- Easy to Customize: Swap out the cheese, add your favorite veggies, or make it vegan—the sky’s the limit.
- Perfect for Sharing: This hearty dish is ideal for a leisurely weekend brunch or a crowd-pleasing breakfast gathering.
- Quick and Satisfying: With simple ingredients and step-by-step instructions, you can whip up this satisfying meal in under an hour.
- Protein-Packed: With eggs and cheese, this breakfast poutine offers plenty of protein to keep you full all morning.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Russet Potatoes | 4 medium | Or use frozen fries for convenience |
| Vegetarian Cheese Curds | 1 cup | Mozzarella or mild cheddar can substitute |
| Eggs | 4 large | For topping; optional for vegans |
| Butter | 2 tbsp | Use vegan butter if desired |
| All-Purpose Flour | 2 tbsp | For thickening the gravy |
| Vegetable Broth | 2 cups | Low-sodium preferred |
| Soy Sauce | 1 tbsp | Adds umami flavor |
| Onion Powder | 1 tsp | |
| Garlic Powder | 1/2 tsp | |
| Black Pepper | 1/2 tsp | To taste |
| Salt | To taste | |
| Chives or Green Onions | 2 tbsp, chopped | For garnish |
Equipment
- Large baking sheet (or air fryer)
- Medium saucepan
- Nonstick skillet
- Cutting board and knife
- Mixing bowls
- Slotted spoon or spatula
- Whisk
- Measuring cups and spoons
- Parchment paper (optional, for crispy fries)
Instructions
-
Prepare the Fries:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and cut the russet potatoes into ½-inch thick fries. Pat dry with a towel.
- Toss fries with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer on the baking sheet.
- Bake for 30-35 minutes, flipping halfway, until golden and crispy. (Alternatively, air fry at 400°F for 18-20 minutes.)
-
Make the Vegetarian Gravy:
- In a medium saucepan over medium heat, melt 2 tbsp butter. Add 2 tbsp flour and whisk continuously for 2 minutes until lightly golden.
- Slowly pour in 2 cups vegetable broth, whisking constantly to avoid lumps.
- Add 1 tbsp soy sauce, 1 tsp onion powder, ½ tsp garlic powder, and black pepper to taste.
- Simmer for 5-7 minutes, stirring frequently, until the gravy thickens. Adjust seasoning as needed.
-
Cook the Eggs:
- Heat a nonstick skillet over medium-low heat. Add a little butter or oil if needed.
- Crack the eggs into the pan and cook to your preference—sunny-side-up, over-easy, or even poached.
- Season with salt and pepper.
-
Assemble the Poutine:
- Divide the fries among serving plates.
- Sprinkle generously with vegetarian cheese curds while fries are still hot so they begin to melt.
- Ladle the hot vegetarian gravy over the fries and cheese curds.
- Top each plate with a cooked egg.
- Garnish with chopped chives or green onions.
-
Serve Immediately:
- Enjoy your vegetarian breakfast poutine while hot for the best texture and flavor!
Tips & Variations
-
Short on time? Use frozen oven fries or hash browns to save prep time!
- Vegan Option: Substitute vegan butter, vegan cheese curds (or shredded vegan cheese), and leave out the egg or use a tofu scramble on top.
- Add Veggies: Sautéed mushrooms, spinach, or bell peppers make excellent additions for extra nutrition and flavor.
- Spicy Kick: Add a dash of hot sauce or a sprinkle of chili flakes to your gravy or as a topping.
- Make it Gluten-Free: Use a gluten-free flour blend for the gravy and ensure your fries are gluten-free.
- Cheese Swap: If you can’t find cheese curds, use cubed mozzarella or torn pieces of mild cheddar for similar meltiness.
Nutrition Facts
| Serving Size | 1 plate (1/4 of recipe) |
|---|---|
| Calories | 410 |
| Protein | 16g |
| Fat | 18g |
| Carbohydrates | 48g |
| Fiber | 5g |
| Sodium | 670mg |
| Sugar | 3g |
Nutrition facts are estimates and will vary depending on specific ingredients and portion sizes.
Serving Suggestions
- Pair your breakfast poutine with a fresh fruit salad or a green smoothie for a balanced meal.
- Serve with Homemade Vegetarian Sausage Patties or Crispy Tofu Nuggets for extra protein (see our other brunch recipes for inspiration!).
- Enjoy alongside a piping hot cup of coffee or your favorite herbal tea.
- Add a side of Roasted Breakfast Veggies for even more flavor and color on your plate.
- For a brunch party, set up a “poutine bar” with various toppings like sautéed mushrooms, avocado, hot sauces, and different cheese options.
Conclusion
Breakfast poutine proves that comfort food can be both satisfying and vegetarian-friendly. This recipe brings together crispy fries, savory gravy, melty cheese curds, and a perfectly cooked egg for a memorable morning meal.
Whether you’re cooking for yourself or feeding a hungry crowd, this dish is sure to impress.
Don’t be afraid to get creative—swap in your favorite cheeses, add extra veggies, or make it vegan to suit everyone at the table. Remember, breakfast is the most important meal of the day, so why not make it the most delicious too?
Let this vegetarian breakfast poutine become a staple in your brunch repertoire, and enjoy a taste of Canada every weekend!
📖 Recipe Card: Vegetarian Breakfast Poutine
Description: A hearty vegetarian twist on classic poutine, topped with crispy hash browns, cheese curds, and a rich mushroom gravy. Perfect for a satisfying breakfast or brunch.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 cups frozen hash brown potatoes
- 2 tablespoons olive oil
- 1 1/2 cups fresh cheese curds
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 cup cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss hash browns with olive oil and spread on a baking sheet.
- Bake hash browns for 25-30 minutes until golden and crispy, flipping halfway.
- Meanwhile, melt butter in a skillet over medium heat.
- Add onion and mushrooms; cook until softened, about 5 minutes.
- Sprinkle flour over vegetables and stir for 1 minute.
- Gradually whisk in vegetable broth and soy sauce.
- Simmer gravy until thickened, about 5 minutes. Season with black pepper.
- To serve, layer crispy hash browns on plates, top with cheese curds, then pour hot mushroom gravy over.
- Garnish with chopped chives if desired.
Nutrition: Calories: 390 kcal | Protein: 13 g | Fat: 21 g | Carbs: 38 g
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