This recipe is adapted from Up Beet Kitchen. Quick, easy, and delicious! It's comfort food that celebrates the flavours of the fall harvest.
Start by making the sweet potato fries. Heat oven to 425. Toss sweet potatoes in a bowl with the oil. In a small bowl, mix together the starch, salt, and spices. Mix this into the fries and toss to coat. Place fries on a parchment-lined baking sheet (you may need two). Try to arrange fried so that they aren't too crowded and touching. Set timer for 35 minutes.
Meanwhile, make the tofu cheese. Place all ingredients in a food processor or blender, and blend until smooth. Taste and adjust seasoning as needed (I believe I added a bit more nutritional yeast for a more cheesy flavour). Set aside.
Make the gravy. Heat the oil in a large pan over medium heat, and once warmed add the mushrooms. Cook until browned and beginning to release juices, about 8 minutes. While they are cooking whisk together the broth, flour, rosemary, and salt. Pour into the mushrooms, and stir. Turn the heat down to low and allow gravy to thicken. This is a good time to taste and adjust your seasonings (sometimes a small splash of apple cider cider vinegar and a dash of salt really brightens it up if you feel it's lacking). If it seems too thick, simply add a little bit more broth or water.
Steam the kale.
Assemble! Place sweet potato fries on a plate, then top with steamed kale, a large dollop of tofu "cheese", and then the gravy. Enjoy!