this is not my most gourmet recipe yet but sometimes you need poutine, and this is a tasty (vegan) one.

this makes enough for two enormous poutines or three reasonable ones.

4 medium size potatoes, cut into fry-style strips

olive oil

6 crimini mushrooms, diced

3 large cloves garlic

1/2 c. white flour

2 cups stock (i used mushroom)

1 tsp miso paste

1/4 c. nutritional yeast

1 tsp balsamic vinegar

lots of black pepper LOTS

daiya mozarella shreds

Cut your potatoes and preheat the oven to 375. Toss with oil, and season lightly with salt and pepper. Spread out in a single layer and bake until brown, flipping every once in a while and changing pan positions. If after 30 minutes they aren’t crisping up, turn the temp up to 400 and keep an eye on them for the last 15.

In a sauce pan, sautee mushrooms in a generous amount of oil and a teensy bit of salt until their liquid is released and evaporated. Meanwhile dissolve miso paste in hot broth. Turn the heat down on the mushrooms to medium low and whisk in flour, it should absorb pretty quickly so watch out. Slowly whisk in  the broth, making sure to work out lumps in the flour. It will thicken pretty quickly. Add garlic and nutritional yeast and cook on low until desired thickness. Add vinegar and black pepper. If it gets too thick you can always thin it out with some water.

Once fries are baked, plate them and put a good handful of daiya on top. Then top with hot gravy. Sandwiching the daiya between the two hot things will make it all melty.

DONE.