Vegan and Gluten Free Soyrizo Poutine


Serves 2




  1. Preheat oven to 400F
  2. Wrap each potato in foil and bake for 1 hour or until fully cooked and soft to touch. Set aside and cool in fridge.
  3. In a small pot add vegetable broth, water, garlic, onion powder, red pepper flakes, salt and pepper. Let it come to a soft boil over medium heat.
  4. Slowly add in gluten free flour, a teaspoon to a tablespoon at a time while stirring with a whisk. Repeat until you get a nice creamy gravy texture. If needed add more flour.
  5. Once potatoes have chilled, lay horizontal and cut into 3 centimeter thick circles.
  6. In a cast iron or large pan add vegetable oil over medium to high heat. Let it heat up to 3 to 5 minutes.
  7. Carefully place the potatoes into oil and fry each side for about 2 to 3 minutes each. You want it to be crispy.
  8. In a separate pan drizzle a teaspoon of oil and the add the entire soyrizo package onto the pan. Saute for about 5 minutes flipping it over once. You want the nice brown cooked marks on both sides.
  9. Slice the leek into small thin circles and add to the vegetable oil once the potatoes have finished. Let fry for 1 to 2 minutes until crispy (not dark brown). Pull out and set aside.
  10. Chop the onion, tomatoes, and avocado.

Lay out your potatoes, smother the potatoes with soyrizo and gravy; top with leeks, onions, tomatoes, avocados and your favorite hot sauce!



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