Fully Loaded Veggie Fries with Vegan Mozzarella & Garlic Aioli

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut potatoes and carrots into chips and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Swap trays and toss fries halfway through cook time to ensure even cooking.
3. Grate mushrooms. Drain and rinse lentils. Heat oil in a frypan on high heat. Cook mushrooms for about 3-4 minutes, until any excess moisture has evaporated. Reduce heat to medium-high and add lentils, measure of spices and tomato paste. Cook for another 3-4 minutes, until hot through.
4. Add fire-roasted tomato sauce and stock to lentils and bring to a simmer. Simmer, stirring occasionally, for about 4 minutes until thickened and reduced. Season to taste with salt and pepper. Remove fries from the oven (transfer to one tray if using two) and turn oven to high grill. Top fries with lentil mix and sprinkle over vegan mozzarella. Grill for 3-4 minutes, until cheese is melted and golden.
5. While fries grill, thinly slice spring onion.
6. Portion loaded fries onto plates, drizzle over garlic aioli and sprinkle with spring onions.