YIELDS
2 mains or 4 sides
PREP TIME
COOK TIME
TOTAL TIME
- 1 kg french fries, frozen
- 2 tbsp vegetable oil
- 2 medium white onions, halved + sliced
- 200 g chestnut button mushrooms, halved
- 1/8 tsp bicarbonate of soda
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp liquid smoke
- 1 tsp sesame oil
- 3-4 medium garlic cloves, crushed
- 1/2 tsp black pepper
- 200 ml vegetable stock
- 2 tsp plain flour, sifted
- 2 tsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 2 tbsp vegan cream cheese, garlic & herb
- 1 tbsp fresh chives, finely chopped
- 1 kg french fries, frozen
- 2 tbsp vegetable oil
- 2 medium white onions, halved + sliced
- 200 g chestnut button mushrooms, halved
- 1/8 tsp bicarbonate of soda
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp liquid smoke
- 1 tsp sesame oil
- 3-4 medium garlic cloves, crushed
- 1/2 tsp black pepper
- 200 ml vegetable stock
- 2 tsp plain flour, sifted
- 2 tsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 2 tbsp vegan cream cheese, garlic & herb
- 1 tbsp fresh chives, finely chopped
Directions
1. Preheat the oven. Bake the french fries according to instructions.
2. Heat the oil in a large frying pan or wok.
3. Sauté the onions and mushrooms with the bicarbonate of soda on high heat for 1-2 mins.
4. Add the agave syrup, apple cider vinegar, soy sauce, liquid smoke, and sesame oil. Turn down to medium.
5. After 5-6 minutes, once they are browning nicely, add the crushed garlic and black pepper. Turn the heat down to medium-low and stir regularly.
6. After 5 more minutes, add the vegetable stock.
7. To thicken the stock into a gravy, stir in 2 tsp of sifted plain flour and 2 tsp of nutritional yeast.
8. Turn heat back up to medium-high and let it simmer until the sauce is thickened.
9. Once they are golden brown, dish up the french fries.
10. Add the chopped parsley to the mushroom mixture at the last minute and then serve over the fries.
11. Add small scoops of the cream cheese and top with fresh chives.
12. Serve immediately.
Vegan Tarragon Potato Stew (Navarin D’Agneau)
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Photo: Anna Burgoine
