Dairy-Free Canadian Poutine with Mushroom Gravy

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the about 910 g Russet Potatoes into 1.27 cm thick fries. In a large bowl, toss the cut potatoes with 2 tbsp Olive Oil, 1 tsp Salt, and 0.5 tsp Black Pepper until they are evenly coated, then spread them in a single layer on a large baking sheet.
2. 2Bake the seasoned potatoes in the preheated oven for 30-40 minutes. After 15-20 minutes, carefully flip the fries with a spatula, and continue baking until they are golden brown and crispy to the touch.
3. 3While the fries are baking, slice the about 450 g Cremini Mushrooms. Heat a large skillet over medium-high heat, then add the sliced mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are browned and softened.
4. 4Pour the 4 cups Vegetable Broth into the skillet with the mushrooms and bring the mixture to a simmer over medium heat. In a small bowl, whisk together 2 tbsp Cornstarch with 1/4 cup cold water until a smooth slurry forms, then slowly pour the slurry into the simmering mushroom broth, stirring continuously, until the gravy thickens, about 1-2 minutes.
5. 5Remove the skillet from the heat and stir in the 2 tbsp Nutritional Yeast and 1 tbsp Soy Sauce until they are well combined.
6. 6Divide the baked fries among four serving bowls. Evenly sprinkle the 1 cup Vegan Mozzarella Shreds over the hot fries in each bowl, then generously ladle the warm mushroom gravy over the fries and mozzarella. Serve immediately.

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