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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.