Peel the potatoes and cut into thin sticks. Soak in water for 10 minutes.
Meanwhile heat the oven to 175°C and line a baking sheet with baking paper.
Drain the fries and sprinkle with salt and half the vegan parmesan. Now add the olive oil, toss to coat well and transfer to baking sheet. Bake for 30 minutes or until golden brown, turning halfway through.
While the potatoes are baking, make the gravy. First dissolve the miso paste in water. In a medium sized pot melt the vegan margarine. Stir in the flour, add miso, vegetable broth, soy sauce, nutritional yeast and black pepper. Bring to boil while stirring.
If the gravy doesn't thicken enough, dissolve 1-2 tbsp cornstarch in same amount of water and stir into the gravy.
When the potatoes are baked, sprinkle with more parmesan cheese and serve with gravy (poured over or on the side).