Dairy-Free Poutine with Mushroom Gravy

Ingredients

• about 910 g Russet potatoes
• 2 tablespoons Olive oil
• 2 tablespoons Cornstarch
• 3 cups Vegetable broth
• 1 tablespoon Soy sauce
• 1 teaspoon Dried thyme
• about 450 g Mushrooms
• 1 cup Dairy-free cheese curds
• 1 cup Dairy-free mozzarella shreds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Cut potatoes into fries, toss with olive oil, salt, and pepper. Spread on a baking sheet.
2. 2Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. 3While fries are baking, prepare the gravy. Saute sliced mushrooms in a pan until browned.
4. 4In a separate bowl, whisk together cornstarch and 1/2 cup cold vegetable broth.
5. 5Add remaining vegetable broth and soy sauce to the mushrooms. Bring to a simmer.
6. 6Whisk in cornstarch slurry and thyme. Cook until gravy thickens.
7. 7Top fries with dairy-free cheese curds or shreds and mushroom gravy. Serve immediately.

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