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Vegan Chili Cheese Fries

4

0 min

Vegan Chili Cheese Fries

Vegan Chili Cheese Fries Photo 1

Category

Bean Recipes

Time

0 min

Serving

4 persons

Calories

469

Rating

4.00★ (1)

Cuisine

American
Author: Victoria Buriak
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!.

Ingredients

  • ounces russet potatoes: 25 piece
  • texturized vegetable protein (TVP): 0.25 cup
  • hot vegetable broth: 0.5 cup
  • olive oil: 2 Tbsp
  • onion: 0.25 cup (diced)
  • carrot: 0.25 cup (diced)
  • celery: 0.25 cup (diced)
  • clove garlic: 1 piece (minced)
  • Mexican-style diced tomatoes with green Chilis: 1 can (10 ounce can)
  • canned black beans: (drained)
  • canned kidney beans: 0.33333 cup (drained)
  • canned white beans: 0.33333 cup (drained)
  • canned pinto beans: 0.33333 cup (drained)
  • blackstrap molasses: 0.5 Tbsp
  • New Mexico Chili powder: 1 tsp
  • Mexican oregano: 1 tsp (dried)
  • ground cumin: 0.5 tsp
  • smoked paprika: 0.5 tsp
  • smoked salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • olive oil: 1 Tbsp
  • salt and ground black pepper: (to taste)
  • vegan Cheddar-flavored cheese: 0.5 cup (shredded)
  • unsweetened soy milk: 0.25 cup (or more if needed)
  • vegan butter: 1 tsp
  • red onion: 0.25 cup (minced)
  • jalapeno pepper, sliced into rings: 1 piece
  • cilantro: 3 Tbsp (minced)

Metric Conversion

Stages of cooking

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  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.
    Vegan Chili Cheese Fries Photo 2
  2. Place TVP in a bowl. Cover with hot vegetable broth.
    Vegan Chili Cheese Fries Photo 3
  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.
    Vegan Chili Cheese Fries Photo 4
  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.
    Vegan Chili Cheese Fries Photo 5
  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.
    Vegan Chili Cheese Fries Photo 6
  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.
    Vegan Chili Cheese Fries Photo 7
  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.
    Vegan Chili Cheese Fries Photo 8

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