Ingredients

700 g Flemish fries
Freshly ground salt and pepper to taste

For the vegan stew
600 g mixed mushrooms
2 yellow onions
2 cloves of garlic
1 carrot
5 tbsp dark soy sauce
500 ml vegetable stock
10 sprigs of thyme
2 bay leaves
2 slices gingerbread
Oil for frying

For the coleslaw
100 g red cabbage sprouts
200 g carrot, julienne
200 g white cabbage, in thin strips
4 tbsp (vegetable) mayonnaise
1 tbsp white wine vinegar
Freshly ground pepper and salt

Preparation
Coarsely chop the mushrooms and onions. Press the garlic cloves and cut the carrot into small cubes. Heat a deep pan with a layer of oil. Fry the onion and garlic over low heat until the onion looks glassy. Add the carrot and fry until soft. Gather the leaves from the thyme sprigs and add them to the pan with the bay leaf. Also add the mixed mushrooms and fry for another 3 minutes or so. Add the soy sauce and vegetable stock. Crumble the gingerbread on top and stir well. Let it simmer for about 10-15 minutes with the lid halfway on the pan. If necessary, season with salt and pepper, some extra soy sauce or another half slice of gingerbread. Meanwhile, mix together all the ingredients for the coleslaw. Season with salt and pepper. Prepare the chips according to the instructions on the packet. Serve with the stew and coleslaw.