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Ingredients
  • subheading: For the potato wedges:
  • 2 pounds russet potatoes approx. 4 to 5 medium potatoes
  • 1 tablespoon avocado oil omit and use broth for oil free
  • 1 teaspoon sea salt use ½ teaspoon for low sodium
  • subheading: For topping the poutine:
  • 1 roma tomato diced
  • 2 to 3 tablespoons green onions thinly sliced
  • 2 to 3 tablespoons red onion diced
  •  
  • 3 cups vegan cheese sauce (1x the linked recipe)
Steps
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