Vegan Loaded Fries

Preparation time
15 mins
Cooking time
35 mins
Serves
4 as a side dish or 2 as a main

Ingredients

For the Fries:

• 1kg Sweet Potato Fries

• 150g Cherry Tomatoes, quartered

• 3 Spring Onions, chopped

• 3 Chillies, chopped

• 1 Avocado, chopped

• Sea Salt, to season

• Fresh Coriander, to serve

• Fresh Lime, to serve

 

 

For the Mushroom Gravy:

• 20g Dried Porcini Mushrooms

• 500ml Water, boiling

• 2 tbsp Olive Oil

• 100g Chestnut Mushrooms

• 1 tbsp vegetable stock

• 1 tbsp plain flour

• 1 tbsp Geo Watkins Mushroom Ketchup

 

For the ‘Cheese’ Sauce:

• 20g Vegan Butter

• 1.5 tbsp plain flour

• 300ml Soy Milk

• 2 tsp white miso paste

• 50g Vegan Cheese, grated


Method

1. Preheat your oven to 200C/180C fan and line a large baking tray with baking paper.

2. Pop your fries onto the try in a single layer. Spread generously with oil and bake for 30-35 minutes until golden and tender, turning halfway through.

3. Whilst your fries are cooking make the mushroom gravy by popping your porcini mushrooms in a heatproof bowl and covering with boiling water; leave to stand for 15 minutes. The strain over a jug to save the liquid.

4. Heat 1 tbsp of oil in a saucepan over a medium heat and add your chestnut mushrooms. Cook for approximately 5 minutes or until golden brown, stirring throughout. Add your stock, porcini mushrooms and the mushroom liquid. Bring the mixture to the boil then reduce to a simmer for 10 minutes. Strain your stock through a fine sieve into a jug.

5. Heat the remaining oil in your saucepan and add the flour. Cook for around 2 minutes or until the oil and flour are bubbling. Gradually stir in the reserved mushroom stock and bring to the oil. Add your Geo Watkins Mushroom Ketchup.

6. Now make your ‘cheese’ sauce. Melt your vegan butter in a small saucepan over a medium heat and add in the flour; cook for around 2 minutes or until it starts to bubble. Gradually stir in the soy milk and heat the mixture for around 8 minutes or until it starts to thicken. Now, whisk in your miso paste and vegan cheese until smooth. Finally season with pepper.

7. When your fries are ready take them out of the oven and season with salt. Place them on a large serving platter and top with ‘cheese’ sauce, gravy, tomatoes, avocado, onion and chillies. Serve with a wedge of lime and fresh coriander.