© 2021 VeganPower, Laura / Grub Street Publishing · Reproduced with permission.
Preheat the oven to 200°C (gas mark 6).
Spread the chips out on a baking tray
and place in the middle oven shelf for 25
minutes. Cut the cheese into cubes and
set aside. In a pan, melt the margarine
and sauté the shallots and garlic. Deglaze
with vinegar and add the tomato purée,
Worcestershire sauce and mustard, then
mix together. Dissolve the miso in hot
vegetable stock and pour into the pan.
Leave to simmer. Dissolve the cornflour
in a little water and add to the mixture.
Stir with a whisk until the liquid starts to
thicken. Pass the gravy through a conical
strainer. Mix the chips and cheese on a
plate, then top with the gravy.