Description
Crispy parmesan fries and a rich miso gravy come together for a satisfying vegan twist on a classic.
Ingredients
Units
Scale
- 2 tbsp miso paste
- 2 tbsp water
- 2 tbsp margarine
- 1/4 cups (30 g) flour
- 3 cups (750 ml) vegetable broth
- 1 tbsp soya sauce
- 1 tbsp nutritional yeast
- 1/4 tsp black pepper
- 1-2 tbsp cornstarch
- 3 cups (700 g) potatoes
- 2 tbsp olive oil
- 4 tbsp vegan parmesan
- 1 tsp salt
Instructions
- Peel the potatoes and cut into thin sticks. Soak in water for 10 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with baking paper.
- Drain the potatoes, sprinkle with salt and half the vegan parmesan. Add olive oil, toss to coat, and transfer to the baking sheet.
- Bake for 30 minutes, or until golden brown, turning halfway through.
- For the gravy:
- Dissolve the miso paste in water.
- In a medium pot, melt the vegan margarine. Stir in the flour, then add the miso, vegetable broth, soy sauce, nutritional yeast, and black pepper.
- Bring to a boil while stirring.
- If the gravy doesn’t thicken enough, dissolve 1-2 tbsp cornstarch in an equal amount of water and stir into the gravy.
- When the potatoes are baked, sprinkle with remaining vegan parmesan and serve with gravy.
Notes
- For crispier fries, consider parboiling the potatoes for 5 minutes before baking.
- If the gravy is too salty, add a splash more vegetable broth to balance the flavor.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Canadian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10