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Extract from Storecupboard Vegan • By VeganPower, Laura and Kardinal, Sebastian • Published by Grub Street Publishing


$ $ $ $ $
• • • • •
45 mins

Storecupboard Vegan

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects »

© 2022 VeganPower, Laura / Grub Street Publishing · Reproduced with permission.
  • Step 1

    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.

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