Veggie Fry Poutine &



  • 1/4 cup butter
  • 1/4 cup gluten-free flour
  • 3 shallots, thinly sliced
  • 3 cups low sodium beef stock
  • 1 cup gluten-free beer
  • 2 tbsp ketchup
  • 2 tbsp malt vinegar
  • 1 tbsp Worcestershire sauce
  • Salt and pepper, to taste
  • 8 cups Path of Life Gluten-Free Veggie Fries
  • 3 cups cheese curds



  1. Melt butter in a medium saucepan over medium heat. Add flour and cook for 2 minutes. Add shallot and garlic. Cook an additional 2 minutes or until softened. Whisk in stock and beer. Bring to a simmer. Whisk in ketchup, vinegar and Worcestershire sauce.
  2. Simmer 10-12 minutes or until thickened. Season with salt and pepper.
  3. Meanwhile, fry or bake Veggie Fries according to package instructions. Divide fries onto serving plates. Ladle gravy over fries. Top with cheese curds.

Feeds: 4 servings