Vegan Chili Cheese Fries

Popular - Appetizer and Snack

An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there's nothing greasy about it. Get your forks ready!.

Brief

Prep 30 mins

Cook: 30 mins

Additional: 30 mins

Total: 1hr30 mins

Servings: 4

Yield: 4 servings

Vegan Chili Cheese Fries

Ingredients

25 ounces russet potatoes

¼ cup texturized vegetable protein (TVP)

½ cup hot vegetable broth

2 tablespoons olive oil

¼ cup diced onion

¼ cup diced carrot

¼ cup diced celery

1 clove garlic

minced

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

canned black beans

drained

⅓ cup canned kidney beans

drained

⅓ cup canned white beans

drained

⅓ cup canned pinto beans

drained

½ tablespoon blackstrap molasses

1 teaspoon New Mexico chili powder

1 teaspoon dried Mexican oregano

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon smoked salt

½ teaspoon ground black pepper

1 tablespoon olive oil

salt and ground black pepper to taste

½ cup shredded vegan Cheddar-flavored cheese

¼ cup unsweetened soy milk

or more as needed

1 teaspoon vegan butter

¼ cup minced red onion

1 jalapeno pepper

sliced into rings

3 tablespoons minced cilantro

Appetizer and Snack

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Vegan Chili Cheese Fries

Servings Per Recipe:4

Calories: 468.5

% Daily Value *

Protein: 18.9g 38%

Carbohydrates: 66.4g 21%

Dietary Fiber: 14.5g 58%

Sugars: 5.5g

Fat: 15.6g 24%

Saturated Fat: 2.9g 15%

Vitamin A Iu: 2296.4IU 46%

Niacin Equivalents: 6.8mg 53%

Vitamin B6: 0.8mg 50%

Vitamin C: 46mg 77%

Folate: 124mcg 31%

Calcium: 134.9mg 14%

Iron: 5.9mg 33%

Magnesium: 106.7mg 38%

Potassium: 1333mg 37%

Sodium: 1245.5mg 50%

Thiamin: 0.4mg 39%

Calories From Fat: 140.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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