Bulk Barn, the Holy Grail for vegan Canucks. Provider of maple flakes for certain Yankees, Lara bars, every flour and alternative known to mankind, and everything in between. I wish they had these as an alternative at restaurants, but I also wish I understood how baby corn worked. These fries set you back about $2 and make a whole heap. I got 72 fries out of the batch, I'd say this serves 5-6.
4 1/2 cups water
1 1/2 cups cornmeal
1/2 cup nutritional yeast flakes
1/3 cup non dairy butter
1/4 teaspoon salt
1/2 teaspoon cracked pepper
optional herbs and spices - chili powder, sage, thyme, oregano, basil, cinnamon, red chili flakes, etc.
2 tbsp coconut oil
Bring the 4 1/2 cups water to a boil along with the salt. Whisk in all the cornmeal and quickly stir to take care of any lumps and cover to simmer for 5-7 minutes. Stir in non dairy butter, pepper and nutritional yeast.
Transfer to a 12x16 inch non stick baking sheet. It'll look a bit lumpy.
Grab a sheet of parchment paper to lay on top of the mixture. Using a rolling pin, or another baking sheet, and apply pressure to flatten the mixture.
Let cool in the fridge for 30-60 minutes.
Preheat your oven to 400F.
While the oven is preheating, melt the coconut oil in a small dish. Dunk a bunched-up ball of cling wrap to spread the oil across a baking sheet.
Using a pizza cutter or a long thin knife, divide the now-firm mixture into ~72 strips (divide into 4, then each quadrant into 18, or 9x2) so that each fry about resembles the size of a French fry. Click here for a sad, quick illustration.
Transfer HALF of these into the oiled baking sheet - I arrange mine 9 across by 4 down.
Bake for 20 minutes, flip the fries, then bake for another 20 - totalling 40 minutes. Try one fry, and if the insides are a bit soft for you, bake for another 5.
For the dipping sauce;
1 part Sriracha
3 parts vegan mayo
-- I used 2 tbsp vegan mayo, 2 tsp sriracha and mixed well.