If you enjoyed my Cider and Rum Punch or had any other holiday cocktails, you’re going to need a serious hangover food. I was at a diner last week with a friend who ordered these fries and I immediately started craving them, but of course there was no vegan option that I could order. So I went home and made my own. These fries are so easy to make, and minimal effort is an important quality in a hangover food. This dish was inspired by a recipe from the wonderful Clinton Kelly of The Chew.
2 cups vegetable stock
1/2 cup Earth Balance buttery spread
1/2 cup white rice flour
3-4 slices Field Roast Chao cheese, or your preferred vegan cheese
1 package frozen French fries
Prepare the French fries according to instructions on the package. When the fries are done, tear up the cheese and place pieces on top of the fries. Place back in the oven for five minutes to melt the cheese, then remove from the oven and transfer to a plate.
Make or measure out two cups of vegetable stock. I microwave a bouillon cube in two cups of water until it dissolves, but you can also use pre-made vegetable stock from a carton. Once the stock is measured out, set aside.
Melt the earth butter in a saucepan on medium heat. Add the white rice flour and whisk to combine into a roux, which should look like a rough paste:
Add the vegetable stock to the roux a half a cup at a time, each time whisking to combine. When all of the stock is added, whisk for one minute on the heat until the gravy thickens. Remove from heat.
Spoon the gravy over the cheese and fries, and serve warm. Save the rest of the gravy to eat with roasted vegetables or “chicken” nuggets!