I think I’ve created the ultimate recipe for those of you who love Korean food and I guess poutine. I had been trying Chi Kitchen’s vegan kimchi, and was thinking up some new and creative recipes to apply the kimchi to. Anyways, I settled on poutine. It’s not a dish you would think of putting kimchi on and the results were delicious.

So, I doubt there are vegan cheese curds sold at the supermarket, and I was too lazy to make any. But I did find some non-shredded Daiya cheese at the grocery store and so decided on using that. As mentioned in the video, big chunks of Daiya don’t tend to melt well, so I would say if you wanted your cheese to be nice and melted, shred it first.

Vegan Kimchi Poutine

(Serves 3-4)

  • 2-3 medium-sized potatoes, cut into 1/2-inch sticks
  • 2-3 tablespoons olive oil
  • 1 teaspoons Korean chili powder (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup vegan kimchi, drained and roughly chopped
  • 1/2 red onion, thinly sliced
  • 3.5 oz. Daiya cheddar cheese, cubed or shredded
  • 1 package vegetarian gravy, prepared according to instruction
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon nori, shredded
  • scallions (for garnish)

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Toss the potates, olive oil, chili powder, garlic powder and onion powder in a bowl. Bake on a sheet tray for about 35-40 minutes, flipping in between.
  3. Meanwhile, place kimchi and red onions onto another sheetpan. Put it into the oven during the last 15 minutes, while the potatoes are baking.
  4. In a baking pan, mix together the potatoes, kimchi and onions. Spoon on several spoonfuls of the prepared gravy. Then add on the cheese.
  5. Broil for 2-3 minutes or until the cheese is slightly melted.