Chickpea Fry Poutine

Give your customers a bit of plant-based indulgence with this plant protein forward take on popuplar poutine. There is no shortage of flavor with Roasted Garlic, Al Pastor, and Chicken-flavored Vegetable Consomme.


What You'll Need

4 Cups Water
1 Tbs. Master’s Touch® Roasted Garlic Flavor Concentrate
2 Cups Chickpea Flour
1 tsp. Thyme-fresh-minced
1 tsp. Salt-kosher
7 Tbs. Plant Based Butter
7 Tbs. Rice Flour
4 Cups Milk-Cashew
1/4 Cup Nutritional Yeast
1 Cup Vegan Dairy Free Cheese Shreds
2 tsp. Onion Powder
1 Tbs. Master’s Touch® Roasted Garlic Flavor Concentrate
1 Tbs. Cumin
1 1/4 Cups Passport Global Flavors By Custom Culinary® Al Pastor Sauce   
1 Cup Brown Lentils-Cooked
1/2 Cup Tempeh-crumbled
1/2 Cup Leeks-julienned-fine
1 Cup Corn Starch
1/4 Cup Chef's Own™ Chicken-Style Vegetable Base Consommé Prep
2 Tbs. Spicy Black Bean Pico de Gallo
2 Tbs.,To garnish Passport Global Flavors by Custom Culinary® Al Pastor Sauce   

Preparation

  1. Lightly oil a 9-by-13-inch baking pan. Heat water in a large saucepan and bring to a boil. Add garlic flavor concentrate
  2. Slowly whisk in the chickpea flour until smooth. Reduce the heat to low and whisk until very thick, about 6 minutes. Add thyme.
  3. Season with salt. Spread evenly in the oiled baking pan and press plastic wrap on the surface. Refrigerate until firm, at least 4 hours
  4. In a large saucepan over medium-low heat, melt the plant based butter and add flour. Stir until a roux forms. Add cashew milk and bring to a gentle simmer.
  5. As mixture thickens, add cashew butter, nutritional yeast, vegan cheese shreds, onion powder, garlic flavor concentrate, cumin and al pastor sauce. Stir a few times and add the brown lentils and tempeh.
  6. Once combined set cheese sauce aside in and keep hot until assembly
  7. In large pot, heat 2 inches of oil to 350°. Cut the chickpea mixture into 4-by-3/4-inch fries and pat dry with paper towels. Lightly dust the fries with corn starch. Fry in batches until golden, 8 minutes. Drain on paper towels, season with salt.
  8. After the fries are cooked lightly dust the leeks and fry them for 1 to 2 minutes or until golden. Drain on paper towels and set aside for garnish.
  9. To assemble the dish, arrange the hot chickpea fries into a pile and to with a ladle the hot vegan queso.
  10. Garnish with a drizzle of al pastor sauce and top with the pico de gallo and a nice mound of the Chicken-Style flavored fried leeks. Serve!