2 cups sliced mushrooms, white or baby portabello are fine
1/2- 1 red or orange bell pepper
1 small yellow onion
1-2 teaspoon vegan Worcestershire sauce
2 teaspoons tomato paste
1 teaspoon minced garlic
3-4 tablespoons coconut aminos
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper to taste
1 -2 cups vegan beer cheese sauce
4 medium russet potatoes
Diced scallions (optional as garnish)
Wash the potatoes, peels on
Cut potatoes into fries.
FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.
FOR OVEN BAKING, preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.
USING AN AIR FRYER: Lightly spray potatoes with some cooking oil, sprinkle with salt and place in the air fryer basket. ( you may have to fry in batches if you have a smaller air fryer) cook on 400 for 15 minutes, taking the basket out and shaking it around a few times during the cooking process. If the fries are not crispy after 15 minutes, put them back in for 5 more minutes or until they have reached the desired crispness.
FOR THE PHILLY, Slice seitan into thin strips. Thinly slice onions and peppers. Heat a large skillet over medium heat with a few teaspoons of oil. Add onions, garlic, and pepper and sauté until the onions begin to get soft. Add the mushrooms and let them cook for a few minutes. Add the seitan, all of the seasonings, tomato paste, Worcestershire sauce, liquid aminos, and cook for another 5 minutes, until the liquid is absorbed and the seitan is beginning to brown.
To serve, stack fries on a plates, topping with Philly mixture and drizzled with Beer Cheese. You can also sprinkle some diced scallions if you like extra kick of onion.