Place potatoes in a large saucepan, cover with water and add salt. Heat to boiling and cook until tender and potatoes fall apart, about 20 minutes.

Drain potatoes, then add them to a medium sized bowl. Add soy margarine and milk to your desired consistency. Beat with a hand mixer until just smooth – do not over beat.

Cut vegan chicken into ½-inch slices and then cut into the shape of your choice.

Cover the bottom of a medium-sized skillet with canola oil, then heat over medium-high.

When a little flour sprinkled in the oil starts to sizzle, the oil is hot enough to begin frying the chicken.

Dip each chicken piece in almond milk, then dip in flour. Repeat.

Place each piece in the hot oil and fry until each side is golden brown.

Remove from pan and place on a plate that has been lined with paper towel. Drain excess oil.

Combine the canola oil and flour in a small saucepan.

If the mixture is not dry, add a little more flour and continue stirring to combine, eliminating any lumps.

Heat over medium heat until mixture is thoroughly browned.

While stirring constantly with a whisk, slowly add the water. Then add the seasonings and mix well. Stir until thickened.