Name: Vegan Chili Cheese Fries
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Russet potatoes - 25 ounces; Texturized vegetable protein (TVP) - ¼ cup; Hot vegetable broth - ½ cup; Olive oil - 2 tablespoons; Diced onion - ¼ cup; Diced carrot - ¼ cup; Diced celery - ¼ cup; Garlic, minced - 1 clove; Mexican-style diced tomatoes with green chiles - 1 (10 ounce) can; Canned black beans, drained - 1 (10 ounce) can; Canned kidney beans, drained - ⅓ cup; Canned white beans, drained - ⅓ cup; Canned pinto beans, drained - ⅓ cup; Blackstrap molasses - ½ tablespoon; New Mexico chili powder - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Ground cumin - ½ teaspoon; Smoked paprika - ½ teaspoon; Smoked salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Shredded vegan Cheddar-flavored cheese - ½ cup; Unsweetened soy milk, or more as needed - ¼ cup; Vegan butter - 1 teaspoon; Minced red onion - ¼ cup; Jalapeno pepper, sliced into rings - 1; Minced cilantro - 3 tablespoons

Ingredients for - Vegan Chili Cheese Fries

1. Russet potatoes 25 ounces

2. Texturized vegetable protein (TVP) ¼ cup

3. Hot vegetable broth ½ cup

4. Olive oil 2 tablespoons

5. Diced onion ¼ cup

6. Diced carrot ¼ cup

7. Diced celery ¼ cup

8. Garlic, minced 1 clove

9. Mexican-style diced tomatoes with green chiles 1 (10 ounce) can

10. Canned black beans, drained 1 (10 ounce) can

11. Canned kidney beans, drained ⅓ cup

12. Canned white beans, drained ⅓ cup

13. Canned pinto beans, drained ⅓ cup

14. Blackstrap molasses ½ tablespoon

15. New Mexico chili powder 1 teaspoon

16. Dried Mexican oregano 1 teaspoon

17. Ground cumin ½ teaspoon

18. Smoked paprika ½ teaspoon

19. Smoked salt ½ teaspoon

20. Ground black pepper ½ teaspoon

21. Olive oil 1 tablespoon

22. Salt and ground black pepper to taste 1 tablespoon

23. Shredded vegan Cheddar-flavored cheese ½ cup

24. Unsweetened soy milk, or more as needed ¼ cup

25. Vegan butter 1 teaspoon

26. Minced red onion ¼ cup

27. Jalapeno pepper, sliced into rings 1

28. Minced cilantro 3 tablespoons

How to cook deliciously - Vegan Chili Cheese Fries

1 . Stage

Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.

2 . Stage

Place TVP in a bowl. Cover with hot vegetable broth.

3 . Stage

Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.

4 . Stage

Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.

5 . Stage

Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.

6 . Stage

Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.

7 . Stage

Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.