Owner/Chef Tomas Sohlberg & Anneen DuPlessis
Browning a mirepoix ensures that this all-veggie gravy gains loads of savoury depth.
2 Tbsp oil
2 onions, quartered
1 large carrot, cut into 4 pieces
4 stalks of celery, cut into 4 pieces
4 cloves garlic
3/4 tsp dried rosemary (or one sprig fresh)
1 bay leaf
2 cubes veggie bouillion
2 Tbsp tomato paste
6 cups water
1 Tbsp salt
3/4 tsp black pepper
2 Tbsp corn starch
1/2 cup cold water
2 medium potatoes
oil, to taste
salt, to taste
coarsely ground black pepper
2 tsp sesame seeds
2 Tbsp vegan cheese shreds
1. Heat oil in a large pot. Add onions, carrot, celery, and garlic and sautee for about 45 minutes.
2. Add rosemary, bay leaf, bouillon, and tomato paste. Cook until everything is nicely browned.
3. Add in water, salt, and pepper. Bring to a boil, then simmer over medium heat for 30 minutes.
4. In a separate bowl, mix together corn starch and cold water. Turn heat to low and add cornstarch mixture while stirring. Stir until gravy begins to thicken, then simmer over medium heat for another 5 minutes.
5. Remove from heat and strain cooled gravy. Refrigerate excess gravy in a sealed container.
1. Preheat oven to 390°F. Cut potatoes into strips of desired thickness (keep in mind, thicker fries take longer to bake).
2. In a mixing bowl, toss cut potatoes with a drizzle of oil and salt and pepper to taste. Add in sesame seeds and mix to coat.
3. On a lined baking sheet, spread fries in an even layer. Bake fries for 10-15 minutes, flip, then bake 10-15 minutes more. Fries should be golden brown in colour.
Dish fries onto a plate and sprinkle with vegan cheese. Spoon desired amount of gravy onto the fries. Top with green onion.
Yield 2 cups fries