Kind Company’s poutine with gravy and pickled veges

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 1 large serving

400g oven fries

50g vegan feta or cheddar

100ml vegan gravy (see below)

50g quick pickled veges (see below)

50ml vegan mayo

handful of salad leaves

Vegan gravy

Makes 5 servings

1 large brown onion

olive oil

2 Tbsp tamari sauce

1 Tbsp fresh chopped rosemary

⅛ tsp black pepper

⅛ tsp white pepper

2 Tbsp vegan ‘‘beef’’ stock powder

500ml water

1 Tbsp cornstarch (make sure it’s from corn for gluten-free)

Quick pickled vegetables

Makes 1 jam jar of pickles

1½ cups of fresh vegetables cut small (we use sliced red onion, carrot and radish plus cauliflower florets broken into small pieces)

1 cup apple cider vinegar

1 Tbsp sugar

1 tsp salt

1 tsp black pepper corns

2 bay leaves


Cook fries in the oven, air fryer or deep fryer and place on a pretty plate. Dot around the feta and pickled vegetables, pour over gravy then mayo and dress with green leaves, a twist of black pepper and a sprinkle of salt. Share with a friend and a bottle of wine.

Vegan gravy

Heat the oven to 180degC. Cut onion in half (leave the skin on) and place cut side down on a small baking pan lined with greaseproof paper. Season with salt and pour over about 1 tablespoon of olive oil.

Roast until the onion is soft and yielding — about 20-30 minutes — then peel and discard skin.

Place all of the ingredients in a blender and blitz until smooth. Pour into a saucepan and heat over a medium heat until thickened. Add a little more water to thin out, if needed.

Taste and season with salt if necessary.

Note: This gravy will keep in the fridge for 1 week or in the freezer for 6 months.

Quick pickled vegetables

Place vinegar, sugar, salt, pepper and bay leaves in a saucepan and heat gently until sugar is dissolved. Place vegetables in a jam jar and top with vinegar mixture, topping up with more vinegar if needed and seal with lid. Pop in fridge until ready to use.

Note: Quick pickled vegetables will keep in the fridge for 1 week.

  • Recipe provided by Kind Company, Dunedin. Recipe requested by Zac Munro.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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