For the fries, I’ve always used the method from rvgoddess.com. It’s basically putting your potato sticks into room temperature oil in a large Dutch oven. Bring the oil to a rolling boil without disturbing the potatoes. Once you achieve the rolling boil, keep cooking the potatoes without disturbing anything for an additional 15 minutes. Once the potatoes are floating loose, you can start to stir them. Carefully! You will need to keep frying them until they are golden and crispy. Remove to a paper towel-lined baking sheet. Season with sea salt and use right away. This method is mess-free and stress-free!

For the sauce, heat the oil in a saucepan over medium heat. Add the onions and garlic, and sauté for 4-5 minutes, until translucent. Add the maple syrup, chili sauce, tamari, red wine vinegar, smoked paprika, chili powder, Dijon mustard, and lemon juice. Cook while stirring for two minutes. Dilute the corn starch into the vegetable broth. Add to the saucepan. Bring to a boil stirring constantly, lower the heat, and simmer 10 minutes, stirring often. Taste and adjust seasonings.

For the cheese, if you are using tofu, cut the half brick into small cubes. Soak in the lemon juice and sea salt for about 30 minutes. If you are using the provolone, just cut into small pieces.

To assemble, place the fries in a plate, top with the cheese, and finally with some sauce. Enjoy your plant-based poutine, mes amis! Bon appétit!