Vegan Disco Fries
Vegan Disco Fries — baked potato wedges drizzled with cashew cheese sauce and mushroom gravy — are the ultimate late night snack. They're also make for a delicious side dish.
Ingredients
For the Oven Fries
- 3 large russet potatoes cut into wedges
- 2 tablespoons neutral-flavored vegetable oil
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Gravy
- 1 tablespoon neutral-flavored oil
- ½ cup sweet onion minced
- 2 cloves garlic minced
- 10 ounces crimini or white button mushrooms chopped
- ½ teaspoon sea salt
- ¼ cup all-purpose flour
- 2 cups vegetable stock
- 1 tablespoon tamari
For the Assembly
- 1 cup Cashew Cheese Sauce
- ¼ cup chopped parsley
Instructions
Make the Fries
- Preheat your oven to 450° and line a baking sheet with parchment paper.
- Place the potato wedges in a large bowl.
- Whisk together the oil, garlic granules, salt, and pepper, and pour the mixture over the potatoes. Toss to coat the potatoes well.
- Place the potato wedges on the parchment paper, making sure none of the pieces overlap.
- Bake for 25 minutes. Carefully flip the potato wedges. Bake for another 20 – 25 minutes, until the potatoes are golden brown and crisp around the edges.
Make the Gravy
- While the potatoes are baking, heat the oil in a large pan of medium-high heat. Add the onion and cook, stirring frequently, until lightly brown and softened.
- Add the garlic, mushrooms, and sea salt. Cook, stirring frequently, until the mushrooms release their liquid, and it all evaporates.
- Sprinkle the flour on top of the vegetables and stir for about a minute.
- Add the vegetable stock and tamari to the pan. Bring the mixture to a boil, and then lower the heat and allow to simmer until thickened, about 10 minutes.
Assemble the Disco Fries
- Place the potato wedges in a shallow dish or bowl. Pour the gravy over them, and then drizzle on the cashew cheese. Sprinkle with chopped parsley. Serve hot.