Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper.
Peel or scrub your potatoes (your preference) and slice into french fries using a french fry cutter, or sharp knife. I like shoestring for the ultimate in crispiness, but if you prefer a softer fry, you may make them larger.
Toss the french fries with the oil, salt, rosemary and cornstarch and spread in a single layer on your prepared tray. If avoiding oil, use a tablespoon of water or broth instead. Bake for 25 minutes, then flip your fries and bake an additional 15-20 minutes, or until desired crispiness level is reached.
While the fries are baking, prepare your gravy by adding the mushrooms and tamari to a small pot and cook over medium heat until mushrooms are reduced, approx 5 minutes. Add the broth and bring to a boil, let boil for 1-2 minutes, and then turn off the heat and add your flour. Whisk vigorously to get the flour to absorb and not clump. Remove from the heat and set aside until fries are ready. The gravy will further thicken as it begins to cool.OPTIONAL: You may transfer the gravy to a blender and purée if you prefer a smooth gravy without mushroom pieces.
Assemble your poutine by layering the fries in a serving dish, and then scoop the vegan cheese using a melon baller (or teaspoon) to add the "cheese curds" on top. (As you scoop the curds listen for the SQUEAK! :)) Finally, pour the gravy on top and sprinkle with green onion to garnish, if desired. ENJOY!!!
If working ahead, you may fully prepare the mozzarella cheese for the cheese curds the day before and refrigerate until needed.If you prefer smooth gravy without mushroom pieces, transfer to a blender and process until smooth.Or if you don't like mushrooms, try this onion gravy, instead.If avoiding oil, make sure the fries are have some extra space in between, in a single spaced out layer, so that they don't stick to one another.