Vegan Portobello Steak Frites

1 You first want to marinate the portobellos. Add the veggie broth, olive oil, steak sauce, liquid smoke, soy sauce and chopped garlic to a large freezer bag that seals really well. 
2 Then place the portobellos into the bag, seal and shake around to coat the mushrooms completely. Lay them flat so they are submerged in the marinade. Marinate for at least 2 hours, but I like to leave them over night. 
3 When you are ready to cook the mushrooms, preheat the oven to 425 degrees. 
4 Remove the mushrooms from the bag and place them on a baking sheet. Then place the french fries on a separate baking sheet, because the mushrooms will get super juicy and you don't want the fries to soak in the juice. 
5 Bake the mushrooms and fries at the same time. Bake the mushrooms for 20-25 minutes flipping halfway through baking. Check the directions on your fries for timing, but they most commonly will bake at 425 for about 20-25 minutes as well!
6 While the mushrooms and fries are baking, make the roasted red pepper chimichurri sauce. Add all the sauce ingredients to a blender or food processor. Blend until smooth. add a few pinches of salt and pepper. Taste and adjust seasoning. 
7 Once the mushrooms and fries are done, serve immediately topped with sauce.