A thick, wealthy gravy and melty mozzarella cheese give this indulgent dish from the Plantiful cookbook loads of satisfying, pull-apart, tacky stretches.
What you want:
1 (20-ounce) bag frozen French fries
For the gravy:
3 tablespoons vegan butter
3 tablespoons flour
1½ cups low-sodium vegetable broth
1 tablespoon low-sodium soy sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Leaves from 2 sprigs recent thyme, or ¼ teaspoon dried thyme leaves
For garnish:
1 cup vegan mozzarella, melted
Coarse sea salt
Floor black pepper
1 sprig recent thyme, roughly chopped
What you do:
- On a rimmed baking sheet, unfold out French fries evenly and bake till golden and crispy, in accordance with package deal instructions.
- For the gravy, in a medium-sized saucepan over medium-low warmth, soften butter. As soon as melted, add flour and whisk to mix. As soon as flour is cooked in with butter, slowly whisk in broth ¼ cup at a time to make sure gravy stays easy. Stir in remaining elements and let gravy simmer over low warmth for five minutes, or till thickened.
- Place fries on a big plate. Drizzle gravy over high. Add dollops of vegan mozzarella to fries to duplicate cheese curds. Garnish with coarse salt, pepper, and thyme. Serve heat.
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