Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper.
Peel or scrub your potatoes and slice into fries using a french fry cutter or a sharp knife.
Toss the french fries with the oil, salt, rosemary and cornstarch until evenly coated. Then spread into a single layer on your prepared tray. Bake for 20-25 minutes, then flip your fries and bake an additional 15-20 minutes, or until desired crispiness level is reached.
While the fries are baking, make the gravy. Add the sliced mushrooms and tamari to a small pot and cook over medium heat until the mushrooms are reduced, approx. 5 minutes. Add the broth and bring to a boil, cooking for 1-2 minutes.
Meanwhile, mix the tablespoon of flour with a tablespoon of water in a separate small bowl to make your slurry. (This will thicken your gravy.) Then pour the slurry into the pot and whisk well to combine. Cook for 1 more minute and remove from the heat. The gravy will further thicken as it begins to cool.
Assemble your poutine by layering the fries first, 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, if desired. ENJOY!!!
Make sure to arrange your fries in a single layer with plenty of space in between for the crispiest baked french fries and to prevent sticking.For a non convection oven, the fries may need a little more cooking time. Keep baking until desired crispiness level is reached.For a smooth gravy without mushroom pieces, you may blend it once cooked.If you don't like mushrooms, you can follow the same technique using thinly sliced onions, or try this onion gravy instead.Don't skip making a slurry! You may be tempted to add the flour directly to your hot gravy, but doing so will result in lumps.If working ahead, you may fully prepare the cheese and refrigerate for a couple of days, until needed.