Vegan Poutine

1: Wash and cut your potatoes into fries.

2: Transfer the cut potatoes to cold water to remove excess starch.

3: Lay out the fries and dry completely.

4: Fry the potatoes on medium heat until slightly tender and pliable.

5: Remove from oil and cool completely in the freezer for about 20 minutes.

6: Meanwhile, cut the gravy ingredients and add to a medium pot.

7: Sauté the leek, onion, carrot, garlic, and herbs until you have good color.

8: Deglaze with vegetable stock.

9: Add the arrowroot starch, stir to combine, and let simmer until carrots are fork tender.

10: Once simmered, transfer to a blender or use an immersion blender to process until smooth.

11: Remove fries from the fridge or freezer and fry again on high temperature until golden and crispy.

12: Remove from heat and lay on a paper towel-lined tray.

13: Take the vegan mozzarella and form it into small curd-like pieces.

14: Assemble the plate, garnish with chives, and enjoy.