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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Lower in fat than its original version! Sorry there is no Canadian/Quebecer cuisine type, had to select Nothing Specific.. Ingredients:
for the potatoes |
about 6 small to medium white potatoes |
3 tbsp sunflower oil |
salt |
for the gravy: *you won’t even need all of this |
250ml vegan stock |
1 tbsp sunflower oil |
1 tbsp plain flour |
1 tbsp soya sauce |
1/2 tbsp nutritional yeast |
+ your favourite shredded vegan cheese (i used the redwood’s cheezly mozzarella) |
Directions:
1. 1. first off, make the gravy. heat up a small saucepan and add the oil, then the flour and stir well until combined.
2. 2. wait until the flour has gone golden brown and then start whisking in the stock
3. 3. then add the soya sauce and nutritional yeast, simmer for another 5 mins or so
4. 4. peel and cut the potatoes in chip-like shape and fry them in the 3 tbsp of sunflower oil
5. 5. once they’re golden and soft inside lay them on a couple of kitchen towels to get rid of the excess oil and salt them
6. 6. shred your favourite vegan cheese on them and chuck them in the oven for 5/10 mins so that the “cheese” will melt
7. 7. once that’s done cover with a couple of tablespoons of gravy and you’re good to go
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