LAY HO LAY HO ☺️ I hope you’re keeping well and cooking well! If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
Hey my dude, love your videos so much; I used your garlic chili noodles and the vegan kung pao tofu recipe recently to cook for my girlfriend and her father, and we all really loved it! I wondered, do you have a UK supplier for your cook books, or are they always dispatched from the US? Thanks!
5:16 For those not willing to use wine, my recommendation would actually be to add a bit of balsamic vinegar! Adds that lovely slight tang and sweetness which you also get from wine and definitely builds that depth of flavour!
Wil, you have written 2 wonderful delightfully simple extraordinarily tasty recipe books. You should not have to apologize for your plug about your books. Great recipe as usual! Thank you.
Thanks for this recipe! I could not find a vegan version that would suit my vegan daughter AND my non-vegan son (who lives in Montreal, so he's a poutiine expert!). He is coming to the US in a few weeks now that the border is opening, so I'm going to surprise my family with this "welcome home" dish! Thanks so much, you have improved my cooking skills considerably. Best wishes from NYC.
I like to soak the potatoes or parboil them before putting in the oven. It gets rid of the excess starch and helps them crisp up waaaay better on the outside. Takes longer but I think it’s worth it!
Be sure to add a tsp of Baking Soda to the water.... faster boil time and remain super crispy whilst cooling on a cookie rack. Also, airfry for 15-22 minutes and voila! ... 55 minutes is much too long and highly unnecessary with Airfrying widely available.
Nah. You'd get laughed out of province for cheese less poutine just like you would in Italy with pizza. Even using cheddar is considered sacriligious here.
Wil, do you take requests? Could I get you to try to make and perfect some First Nations dishes, such as Three Sisters Stew, Blue Mush, and Red Mush? These would be the easiest to adapt to a vegan way of eating, as they are/were vegan to begin with. A little more difficult, but still possible would be things like pemmican, and perhaps even jerky. Maybe even fry bread could be adapted by substituting something for the lard that it is normally cooked in. As it stands now it is not only one of the most beloved Native dishes, but it is also maybe the most unhealthy. You'd become a superstar among the First Nations if you were able to put together a fry bread that was both yummy and healthy, and which could be used for the same purposes as it currently is used.
@@karenbenavente1124 I would think with many things it could. Not sure it would quite work for fry bread, but maybe? Or maybe vegetable shortening if it really needs something that is a solid at room temperature. That would be for making the dough. I would thing just about any that has a relatively high smoke point would be fine for frying it. Blue mush and red mush don't use any fat or oil in the first place, so that wouldn't be a problem. Not sure what all goes into three sisters stew other than corn, beans, and squash. I'll have to do some research on it and find out. All I can say is that when I have had it in the past it was delicious! It can sometimes be difficult to find a supplier of juniper ash for blue mush. The rest is pretty easy to find. Blue cornmeal is easy to find these days.
@@silence4531 It would be fun, but there would be a few difficulties to overcome. The biggest is that I'm a bit on the poorish side, and neither have, nor could afford, the equipment required for making quality videos. For the same reasons, I can't do the trial and error creating which is required for putting together a good recipe. I have to eat even my disasters since I don't have enough money not to. Poverty can be a bear sometimes. One last thing to overcome is that I'm using a public computer because I cannot afford one of my own. I also use the Internet connection on that computer because, once again, I cannot afford to pay for it myself. One reason I love Wil's channel is that there hasn't been one thing I've found here which I don't absolutely love and which hasn't been easy to make. As a disabled person, that's also big. When it's easy, and I know it's going to be good, and additionally it uses a lot of healthy yet not overly expensive items many of which I am able to grow at home, it's a huge benefit. Anyway, I will give it some serious thought, and try to find ways to overcome the hurdles. I don't know a great many recipes, and there are some which will be just fine as they are. Though I have access locally to many of the ingredients, I will need to do some research to find where people can source some of the ingredients which won't be available in local grocery stores. Things like juniper ash and acorn meal aren't going to be readily available, and for people who want to try reasonably authentic versions of these things, they will need to be able to have a dependable source for them. The sources also need to be food grade, not topical medicine or potpourri grade. It's a lot to consider, but where there's a will, there's a way, and also for a lot of the recipes we are already ahead of the game since many of the old recipes were vegan to begin with. Blue mush, red mush, and piki bread are excellent examples of that. I'm rambling, aren't I?
Your dishes are beautiful and delicious. Your knowledge and love for what you do makes everything even better. Don’t apologize for advertising your beautiful books.
Yum! I think a soft tofu marinated with nutritional yeast, cassava flour ( I use Otto’s) and Earth Balance sautéed lightly would make a great sub for cheese curds 😀
I was thinking something similar - maybe a nooch cheese sauce mixed with crumbled tofu. Though to me it sounds pretty tasty without a cheese substitute. Potatoes & gravy, what's not to love?
Wil, your channel has quickly become one of my favorite cooking or even food channels on UA-cam! the relaxed way you present your recipes and the affirmation that we/I, the viewer, can cook this dish with absolute confidence makes me smile everytime and excited to get to cooking. thank you
I'm not too sure about this poutine, but that gravy will work super good with our traditional Dutch 'boerenkoolstamppot'. Almost can't wait 'till winter now 😀.
This looks wonderful, thank you. Might you put/give a link to the exact mushroom mix you use? It would be very helpful. I get inspired with your videos and helps to get me out of the food ruts I sometimes get into. Keep safe & well.
So, this gravy is great and would be perfect on mashed potatoes or a tofu "meat"loaf. If I'm being honest, I'm not a big french fry fan, but the gravy here is the superstar of this episode. ...But I made the fries anyway! I just used nutritional yeast as the "curds", which was absolutely perfect without adding in the over-processed food that vegan cheese can be (I probably eat too much of it already, honestly). I'm going to be using this gravy all the time, just like I use the cheese sauce you featured a few weeks back in your ballpark fries episode. Just being able to learn basics like that keeps me coming back to your channel.
I love anything potato and as it happened I had just put chipped potatoes in the air fryer (skin on). I saw your gravy recipe and tried it. My goodness me what a luscious, velvety gravy it was, we loved it, thank you so much... ☺️
Not only are your recipes so good, but you are adorable! I will be getting your cookbooks for my son. I think the recipes are perfect, even though I'm not vegan.
For a quick an easy cheese curd replacement, I really suggest chunks of firm tofu, marinated in salt, lemon juice and vinegar. You get the same squicky texture from fresh cheese curds that way, which you can't easily find with other vegan cheese alternatives. Cheers !
Thanks for this recipe Will. When I visited Canada before Covid, I saw this dish being sold in Vancouver. Unfortunately I couldn’t try it because it was all meat based and I am vegetarian now thanks to you I’m going to try make this! 😃👍🏼
Never eaten a poutine but honestly, potatoes with gravy cannot be bad! A savoury, satisfying and comforting dish! And again, I love the title! They are really creative recently and it makes these videos even more fun to watch! . Sending you lots of love! Stay safe and have a great week ahead!
I just find you amazing. I wish I could have you cook for me. I am not always able to find or purchase ingredients that you use. I wish I could because I believe fresh is always better but I make do and your recipes are wonderful. I love your simple presentations. Thank you so much!
Wow, Wil...that gravy looks amazing! Isn't it great that vegan gravies are so healthy...no guilt like eating a fatty unhealthy meat gravy...I left meat behind in my late 50s...12 years now...all vegan for 7 😀
I've always wanted to try this but had not found a good vegan or vegetarian way to make that "meaty" looking gravy. This should work nicely👍. Thanks so much for creating an alternate version of this dish that we non-meat eaters can enjoy 😉
Wil Vegan poutine u made it so easy and simple love it 😊 would you mind sharing where you got these amazing black plates/ cutlery Would love to see a video on your kitchen cutlery too
I think I found a good plant-based substitute for cheese curds. It was the vegan mozzarella. The gravy looks awesome so I'll definitely be making this. Love that the french fries are oven-baked.
Fourth time I tried one of your recipes, fourth time more than happy with the result! (The other three were the bulgogi-style tofu, the next-level chili oil and the chili oil cold rice noodles). The taste of the gravy reminds me of something - but I can't tell what it is! Anyway it's very delicious and really compliments the potatoes, somehow makes them less "heavy". I'll definitely stick around for a while on your channel when it comes to my daily meals this summer.
Thank you for this. I made both and whilst I really liked the recipe using red wine, I absolutely adored the recipe replacing the red wine with stock (in my case chicken stock - sorry, my bad 😊 ). I did my chips, skin on, in the airfryer, long and thin. They were so good with the gravy... 😋
Is this recipe in your new book Wil? Poutine is my Friday night treat and this gravy looks right up my alley, having to be gluten free, I’m impressed! Have you heard of Vegcheese? Not an advert but I’ve discovered them recently and am over the moon. Their curds are spot on.
I will most definitely make this to go with my Veggie Burger! Because of you I bought a Vitamix Blender. My absolute Favorite Appliance! My family and friends love eating my vegan foods. Thay all say the same thing, "If you cooked for me. I could become vegan". Thanks Wil for inspiring me to new hights.
Hi Wil, amazing recipes - I listen to you every AM and your relaxing voice is better than yoga! Can you please describe the difference between dark soy sauce and regular and where one might find it? Thanks! Cooking with confidence in the mountains of CO.
Lay ho ma 🙋🏻♂️ Dark soy sauce is slightly thicker and a bit less salty than regular soy sauce. It can be found at most Asian supermarkets 🙌🏻 Happy cooking
The ultimate Canadian comfort food. I remember as a teenager going to the deli and they would deep fry the potatoes with skins, layer the fries with mozza curds and then pour the hot gravy over top and place a lid on the bowl. By the time I got home the curds were melted and gooey. As soon as I can get my hands on some mozzarella curds I'm going to try your version. Looks absolutely delicious!
Made this last night for dinner but made double as I could see this was gonna be incredible and did not want to fight with hubby who gets more. Absolutely delicious and will make this again for sure ... Ok may have put a fair bit more cheese on then what it said in the recipe 😅
I top it with my own veggie ground recipe with this dish to add a Calgary Stampede fairgrounds nostalgic taste mmmm mmmm. Awesome job always. I've sub'd liked commented and shared. I also have my own channel.
Great gravy, will certainly use that. Except for the skins, those fries looked a bit pale. Also, it's a northern English thing... Chips and gravy. Next you'll be using curry sauce 🤣🤣😜
Scottage cheese curds ( from a small company of plant based cheezes in the maritime I think they are Fredericton based, but they might be bigger than that and I don't know lol
LAY HO LAY HO ☺️ I hope you’re keeping well and cooking well! If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
i dont even know what poutine is hahah
Looks delightful! Nice choice of music, too!
Could you please add German subtitles? 😊
Hey my dude, love your videos so much; I used your garlic chili noodles and the vegan kung pao tofu recipe recently to cook for my girlfriend and her father, and we all really loved it!
I wondered, do you have a UK supplier for your cook books, or are they always dispatched from the US? Thanks!
Amazing thank you chef 👍👍👍👍👍👍👍
5:16 For those not willing to use wine, my recommendation would actually be to add a bit of balsamic vinegar! Adds that lovely slight tang and sweetness which you also get from wine and definitely builds that depth of flavour!
🙌🏻
Wil, you have written 2 wonderful delightfully simple extraordinarily tasty recipe books. You should not have to apologize for your plug about your books. Great recipe as usual! Thank you.
ua-cam.com/video/sdEENTsb0U8/v-deo.html
@@WhenYOUhearmyname it’s a vegan channel and we are mostly vegan too😉
True and we're waiting for no. 3.
Thanks for this recipe! I could not find a vegan version that would suit my vegan daughter AND my non-vegan son (who lives in Montreal, so he's a poutiine expert!). He is coming to the US in a few weeks now that the border is opening, so I'm going to surprise my family with this "welcome home" dish! Thanks so much, you have improved my cooking skills considerably. Best wishes from NYC.
What a lovely welcome home!
🥳🥳🥳
I like to soak the potatoes or parboil them before putting in the oven. It gets rid of the excess starch and helps them crisp up waaaay better on the outside. Takes longer but I think it’s worth it!
I had considered this as well. Glad to know it's effective. Ty
Be sure to add a tsp of Baking Soda to the water.... faster boil time and remain super crispy whilst cooling on a cookie rack. Also, airfry for 15-22 minutes and voila! ... 55 minutes is much too long and highly unnecessary with Airfrying widely available.
Oh, my. I could subsist on fries and fries alone. This looks incredible.
Me too!
Wow! Holding back those potatoes for the gravy is an extraordinary idea, I would definitely have to try that method... thanks again Wil 😋
I'm getting an air fryer tomorrow. This will be it's maiden voyage.
It is poutinefest around here in QC and I have been trying to go vegan as much as possible so I am SO HAPPY you have posted this
Yummy I just learned how to make a different gravy , thank you 💖🤤
This plant based poutine seems to be a healthy option. Thanks for the tips
ua-cam.com/video/sdEENTsb0U8/v-deo.html
Yasss! This is the national plate from my province : Québec :)
Nah. You'd get laughed out of province for cheese less poutine just like you would in Italy with pizza. Even using cheddar is considered sacriligious here.
@@vlada Except that one of the busiest/most loved poutine spots in Montreal has a whole bunch of vegan options....
Wil, do you take requests? Could I get you to try to make and perfect some First Nations dishes, such as Three Sisters Stew, Blue Mush, and Red Mush? These would be the easiest to adapt to a vegan way of eating, as they are/were vegan to begin with. A little more difficult, but still possible would be things like pemmican, and perhaps even jerky. Maybe even fry bread could be adapted by substituting something for the lard that it is normally cooked in. As it stands now it is not only one of the most beloved Native dishes, but it is also maybe the most unhealthy. You'd become a superstar among the First Nations if you were able to put together a fry bread that was both yummy and healthy, and which could be used for the same purposes as it currently is used.
That would be a great idea ❤️ couldn't Avacado oil be used in place of the lard?
@@karenbenavente1124 I would think with many things it could. Not sure it would quite work for fry bread, but maybe? Or maybe vegetable shortening if it really needs something that is a solid at room temperature. That would be for making the dough. I would thing just about any that has a relatively high smoke point would be fine for frying it.
Blue mush and red mush don't use any fat or oil in the first place, so that wouldn't be a problem. Not sure what all goes into three sisters stew other than corn, beans, and squash. I'll have to do some research on it and find out. All I can say is that when I have had it in the past it was delicious! It can sometimes be difficult to find a supplier of juniper ash for blue mush. The rest is pretty easy to find. Blue cornmeal is easy to find these days.
@@Chompchompyerded Maybe you should do it? I'd join your channel to learn how to make vegan versions of First Nations' food!
@@silence4531 It would be fun, but there would be a few difficulties to overcome. The biggest is that I'm a bit on the poorish side, and neither have, nor could afford, the equipment required for making quality videos. For the same reasons, I can't do the trial and error creating which is required for putting together a good recipe. I have to eat even my disasters since I don't have enough money not to. Poverty can be a bear sometimes. One last thing to overcome is that I'm using a public computer because I cannot afford one of my own. I also use the Internet connection on that computer because, once again, I cannot afford to pay for it myself.
One reason I love Wil's channel is that there hasn't been one thing I've found here which I don't absolutely love and which hasn't been easy to make. As a disabled person, that's also big. When it's easy, and I know it's going to be good, and additionally it uses a lot of healthy yet not overly expensive items many of which I am able to grow at home, it's a huge benefit.
Anyway, I will give it some serious thought, and try to find ways to overcome the hurdles. I don't know a great many recipes, and there are some which will be just fine as they are. Though I have access locally to many of the ingredients, I will need to do some research to find where people can source some of the ingredients which won't be available in local grocery stores. Things like juniper ash and acorn meal aren't going to be readily available, and for people who want to try reasonably authentic versions of these things, they will need to be able to have a dependable source for them. The sources also need to be food grade, not topical medicine or potpourri grade. It's a lot to consider, but where there's a will, there's a way, and also for a lot of the recipes we are already ahead of the game since many of the old recipes were vegan to begin with. Blue mush, red mush, and piki bread are excellent examples of that.
I'm rambling, aren't I?
Your dishes are beautiful and delicious. Your knowledge and love for what you do makes everything even better. Don’t apologize for advertising your beautiful books.
I love your channel. You make everything seem so simple. But I'm traveling and without a kitchen, bit hope some day to be able to try your recipes.
Gosh, I love french fries so much! The gravy looks lucious, and with those ingredients, it can only be delicious! 👌👌👌
Appetizing recipes. Beautiful photography. No wasted words. Love it.
Yum! I think a soft tofu marinated with nutritional yeast, cassava flour ( I use Otto’s) and Earth Balance sautéed lightly would make a great sub for cheese curds 😀
solid idea ✊🏾✊🏾
🤤🙌🏻👌🏻
I was thinking something similar - maybe a nooch cheese sauce mixed with crumbled tofu. Though to me it sounds pretty tasty without a cheese substitute. Potatoes & gravy, what's not to love?
Yes, indeed😋
@@lindav1403 That's called "Frites Sauce" in Montreal, translated from French to mean "Sauced Fries" ;)
Thank you for the time you put into your videos. I can see you love and care about what you do. I'm going to try ALL your recipes 😋 🥰😍
Love the easy & fast recipes! I don’t use any oil in my cooking so I can keep a low fat diet. Potatoes are the yummiest for weight loss!
I automatically CLICK 'LIKE' without even viewing your videos, because I just know that every one of your recipes is going to be an absolute knockout!
🤗
Wil, your channel has quickly become one of my favorite cooking or even food channels on UA-cam! the relaxed way you present your recipes and the affirmation that we/I, the viewer, can cook this dish with absolute confidence makes me smile everytime and excited to get to cooking.
thank you
Those are such kind words 🤗 I’m happy you are here and we are cooking together 🥳👨🏻🍳🙌🏻
I made this for my wife and I tonight and it was a real winner. Thank you for a delicious recipe.
Thank you Will. I am not vegan but thanks to you (and your emphasiz on umami) I now know that a vegan future is possible for me.
I'm not too sure about this poutine, but that gravy will work super good with our traditional Dutch 'boerenkoolstamppot'.
Almost can't wait 'till winter now 😀.
This looks wonderful, thank you. Might you put/give a link to the exact mushroom mix you use? It would be very helpful. I get inspired with your videos and helps to get me out of the food ruts I sometimes get into. Keep safe & well.
So, this gravy is great and would be perfect on mashed potatoes or a tofu "meat"loaf. If I'm being honest, I'm not a big french fry fan, but the gravy here is the superstar of this episode.
...But I made the fries anyway! I just used nutritional yeast as the "curds", which was absolutely perfect without adding in the over-processed food that vegan cheese can be (I probably eat too much of it already, honestly).
I'm going to be using this gravy all the time, just like I use the cheese sauce you featured a few weeks back in your ballpark fries episode. Just being able to learn basics like that keeps me coming back to your channel.
I love anything potato and as it happened I had just put chipped potatoes in the air fryer (skin on). I saw your gravy recipe and tried it. My goodness me what a luscious, velvety gravy it was, we loved it, thank you so much... ☺️
Not only are your recipes so good, but you are adorable! I will be getting your cookbooks for my son. I think the recipes are perfect, even though I'm not vegan.
YES, thank you for making the food of my people! :D
😃😋Gourmet poutine! Awesome recipe. Thank you for sharing this 💕
For a quick an easy cheese curd replacement, I really suggest chunks of firm tofu, marinated in salt, lemon juice and vinegar. You get the same squicky texture from fresh cheese curds that way, which you can't easily find with other vegan cheese alternatives. Cheers !
🙌🏻
YES YES YES DISCO FRIES! My NY tristate DNA thanks you!!!
I just moved to Toronto and I'm so excited to make this for my meat-eating friends. Awesome video!!!
OMG! It looks perfect and I love the ingredients you've chosen. I am gonna make it. It is so promising!!!! Vive Canada!!!!
Hello my dear. This is so good and so easy to make. Thank you so much and I wish for you the best of health and happiness💜
Saw this while in bed this morning,just went out and the ingredients and in the oven now.....Thanks Will
Love me You & potato’s making these soon I’ve enjoyed cooking your vegan dishes and this one is next 😋. Thanks for sharing 🥳❣️❣️
🥳🥳🥳
Yum❣ Like you, I'm a potato lover. This is a lovely recipe. Can't wait to try. Thank you 🥰
🙌🏻🙌🏻🙌🏻
Wil, your videos are STUNNING....( and delicious 😋)
🤗
Hi Wil! This looks so yummy! Where do you get your dried mixed mushrooms from? I'm in Canada too and love your food resource recommendations.
Thanks for this recipe Will. When I visited Canada before Covid, I saw this dish being sold in Vancouver. Unfortunately I couldn’t try it because it was all meat based and I am vegetarian now thanks to you I’m going to try make this! 😃👍🏼
Never eaten a poutine but honestly, potatoes with gravy cannot be bad! A savoury, satisfying and comforting dish!
And again, I love the title! They are really creative recently and it makes these videos even more fun to watch!
.
Sending you lots of love! Stay safe and have a great week ahead!
I just find you amazing. I wish I could have you cook for me. I am not always able to find or purchase ingredients that you use. I wish I could because I believe fresh is always better but I make do and your recipes are wonderful. I love your simple presentations. Thank you so much!
Cooking your style of food,,[for the first time], give me much pleasure, thank you
🙌🏻
I can't wait to try this! Thanks again my friend 😋
Very delicious! We have enjoyed
Wow, Wil...that gravy looks amazing! Isn't it great that vegan gravies are so healthy...no guilt like eating a fatty unhealthy meat gravy...I left meat behind in my late 50s...12 years now...all vegan for 7 😀
That looks delicious I've heard of this Canadian spuds and gravy. Anytime. 😮
Thanks fir this, I had wondered what I needed to do to make vegan poutine.
you need higher quality resolution to completely capture the spikyness of your hair. great video as always ☺️
Hahaha cute
This gravy is amazing!!
I can imagine this with sweet potatoes. Yum!
I've always wanted to try this but had not found a good vegan or vegetarian way to make that "meaty" looking gravy. This should work nicely👍. Thanks so much for creating an alternate version of this dish that we non-meat eaters can enjoy 😉
🙌🏻
Wow fantastic recipe thank you!
Wil Vegan poutine u made it so easy and simple love it 😊
would you mind sharing where you got these amazing black plates/ cutlery
Would love to see a video on your kitchen cutlery too
Looks great and yummy as always sir!!
This looks awesome! I will try it soon, thank you very much! 🌱
Great potatoes recipe
As usaul u are elegant & that reflects on ur dishes :)
Chips with gravy delicious. I definitely suggest chips with a curry sauce. My favourite.
This looks so delicious!! 😋
Potatoes.... cheese.... velvety gravy😲. You have my total attention Will.
Looks absolutely delicious 🤤
Thanks for this delish recipe
Amazing dish! I’m a real potato 😍😋head too BTW. 🤝Wil🌱🥔🍟
I have both of your splendid books and use them quiet often.
🥳🙌🏻👨🏻🍳
VegCheese has curds (available in the GTA) and they are incredible
GTA V?
@@autoestimasm3408 Greater Toronto Area
@@autoestimasm3408 that’s what I was thinking lmao
@@autoestimasm3408 …
How exciting! Definitely gonna buy your book! The gravy looks soooo luscious!
Wil, happy Sunday! Keep up the good work as always, cheers 🍻
🙌🏻🥳
Wow this is amazing! That gravy looks beyond incredible!
I think I found a good plant-based substitute for cheese curds. It was the vegan mozzarella. The gravy looks awesome so I'll definitely be making this. Love that the french fries are oven-baked.
🙌🏻
Fourth time I tried one of your recipes, fourth time more than happy with the result! (The other three were the bulgogi-style tofu, the next-level chili oil and the chili oil cold rice noodles). The taste of the gravy reminds me of something - but I can't tell what it is! Anyway it's very delicious and really compliments the potatoes, somehow makes them less "heavy". I'll definitely stick around for a while on your channel when it comes to my daily meals this summer.
Will
Could you please provide a conversion of the dried mushrooms using fresh?
Thank you for this. I made both and whilst I really liked the recipe using red wine, I absolutely adored the recipe replacing the red wine with stock (in my case chicken stock - sorry, my bad 😊 ). I did my chips, skin on, in the airfryer, long and thin. They were so good with the gravy... 😋
Is this recipe in your new book Wil? Poutine is my Friday night treat and this gravy looks right up my alley, having to be gluten free, I’m impressed! Have you heard of Vegcheese? Not an advert but I’ve discovered them recently and am over the moon. Their curds are spot on.
I have yet to try them out - will have to investigate on how to get my hands on them 🙌🏻 Great suggestion
I have to try this gravy. It looks very tasty.
🙌🏻
Minus the cheese, this is a very popular dish available at takeaways in the North of England 😁
Chips and gravy, my favourite!
🙌🏻🥳
Hi idol chef,at last i can watch again your vlog,
Yum...comfort food to the max.
I will most definitely make this to go with my Veggie Burger! Because of you I bought a Vitamix Blender. My absolute Favorite Appliance! My family and friends love eating my vegan foods. Thay all say the same thing, "If you cooked for me. I could become vegan". Thanks Wil for inspiring me to new hights.
It is definitely a treat to have a Vitamix in the kitchen 🙌🏻 Happy to hear you and your guests are enjoying 🥳👨🏻🍳 Happy cooking and keep well
Awesome ! I'm making it it for my mom . Cheers from Montréal !
Hi Wil, amazing recipes - I listen to you every AM and your relaxing voice is better than yoga! Can you please describe the difference between dark soy sauce and regular and where one might find it? Thanks! Cooking with confidence in the mountains of CO.
Lay ho ma 🙋🏻♂️ Dark soy sauce is slightly thicker and a bit less salty than regular soy sauce. It can be found at most Asian supermarkets 🙌🏻 Happy cooking
The ultimate Canadian comfort food. I remember as a teenager going to the deli and they would deep fry the potatoes with skins, layer the fries with mozza curds and then pour the hot gravy over top and place a lid on the bowl. By the time I got home the curds were melted and gooey. As soon as I can get my hands on some mozzarella curds I'm going to try your version. Looks absolutely delicious!
👌🏻👨🏻🍳🥳
Yessssssss!!!!!!!!!!! Finally plant poutine!!!!
Beautiful! Well done! I’m trying to make my husband to eat healthy… I’m vegan, he isn’t… so difficult. Thank you!
So delicious,!! And Vegan! Thank you so much !!
I love the sound of your voice 😍
I´m starting too eat less and less meat thanks
Good for you!
Made this last night for dinner but made double as I could see this was gonna be incredible and did not want to fight with hubby who gets more. Absolutely delicious and will make this again for sure ... Ok may have put a fair bit more cheese on then what it said in the recipe 😅
👨🏻🍳👌🏻
I was just thinking of making some poutine too. What a coincidence 🧐This video came right on time
FANTASTIC!
I’m making this tonight. Thanks!
Happy cooking and enjoy! 🙌🏻🥳
I top it with my own veggie ground recipe with this dish to add a Calgary Stampede fairgrounds nostalgic taste mmmm mmmm. Awesome job always. I've sub'd liked commented and shared. I also have my own channel.
Wil, you rock!! ❤️
I like the idea of using potatoes to make gravy.
Great gravy, will certainly use that. Except for the skins, those fries looked a bit pale. Also, it's a northern English thing... Chips and gravy. Next you'll be using curry sauce 🤣🤣😜
Yep, you're Canadian! 😃 I could do without the cheese but I love potatoes and the gravy looks delish! Might have to try it on mashed potatoes. 😋
👌🏻🙌🏻🥳
Scottage cheese curds ( from a small company of plant based cheezes in the maritime I think they are Fredericton based, but they might be bigger than that and I don't know lol
Love your recipes! This looks so good. ❤
I'm drooling! I don't know what google translated ! 😋👍
OMG 😍 I am craving for them... My most favorite dish... Please send me some 😋😋😋
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That gravy looks 💣
That gravy looks amazing!!