Loaded vegan fries

Method

• Step 1
  Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
• Step 2
  Place chips on prepared tray in a single layer. Spray generously with oil. Bake for 30 to 35 minutes or until golden and tender, turning halfway through.
• Step 3
  Meanwhile, make Mushroom Gravy. Place porcini mushrooms in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Strain over a jug, reserving liquid and leaving behind any sediment. Discard mushrooms. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add swiss brown mushrooms. Cook, stirring, for 5 minutes or until golden. Add stock powder, porcini mushrooms and reserved soaking liquid. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes to allow flavours to develop. Strain stock through a fine sieve into a jug. Heat remaining oil in same pan. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in reserved mushroom stock. Bring to the boil, stirring. Stir in Worcestershire sauce.
• Step 4
  Make “Cheese” Sauce. Melt Nuttelex in a small saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in soy milk. Stir over medium heat for 8 minutes or until mixture bubbles and thickens. Whisk in miso paste and biocheese. Whisk until smooth. Season with pepper
• Step 5
  Sprinkle chips with chicken salt. Toss gently to combine. Place on a large serving platter. Top with cheese sauce, gravy, tomato, avocado, pickles and onion. Serve sprinkled with coriander sprigs.