Plant-based poutine with mushroom red wine gravy

Preheat the oven to 400. Slice about four russet potatoes into fries, skin on.

Set aside about 1/3 cup of the cut potato for the gravy.

Toss the rest in a large mixing bowl with a drizzle of avocado oil; spread on a baking tray lined with parchment and season lightly with salt and pepper.

Bake 50 to 55 minutes.

Roughly chop two pieces of garlic and slice half an onion.

In a small saucepan over medium heat, drizzle avocado oil, add the onion, garlic and cracked pepper, and saute 5 to 6 minutes.

Add the reserved potato, 5 g dried mixed mushrooms and 1/2 cup red wine; simmer about a minute.

Add 1 cup veggie stock, 1/4 tsp chili powder, 1/4 tsp cumin, 1 tsp smoked paprika, 1 tbsp soy sauce and 1/2 tbsp dark soy sauce; stir and cook 5 to 6 minutes.

Blend on high in a blender until completely combined.

Plate the fries, top with cheese and pour over the gravy.