Vegan Chili Cheese Fries
Ingredients
Chili sauce
- 230g black beans (already boiled or packaged ones)
- 400g crushed tomatoes
- 1/2 small yellow onion (20g)
- 1 tbsp olive oil
- 2 tsp cumin
- 1/2 tsp paprika powder
- 1/3 tsp sambal olek
- 1/2 tsp salt (taste if you might want to add more)
- 1 tsp black pepper
- 1 tsp dried oregano
Cheese sauce
- 113 g potatoes
- 41 g carrot
- 40 g yellow onion
- 60 g raw cashews
- 208 g (1.5 cup) broth from the boiled vegetables
- 1 tsp Dijon mustard
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1/4 tsp turmeric powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Fries
- 200g potatoes
- Salt
- Rapeseed oil
Preparation
Cut the onion and fry in the olive oil until soft and golden then add the black beans, crushed tomatoes and spices.
Simmer on medium heat for 10 minutes until the sauce has thickened and the water is reduced then set aside.
Peel the carrots and potatoes and remove the skin from the onion then heat up some water and boil the vegetables together until soft and save 1.5 cups of the boiled water.
In a separate saucepan boil the raw cashews for 15 minutes.
Add the potatoes, carrots, onion and cashews to a high-speed blender.
Add the spices, Dijon mustard, apple cider vinegar and vegetable broth to the blender and mix until smooth.
Preheat the oven to 200 degrees Celsius.
Cut the potatoes into strips then bake in the middle of the oven on a baking tray for 20 minutes after drizzling with rapeseed oil and salt.
Assemble the dish by topping the crispy fries with the bean chili and cashew cheese sauce.
Notes
Chili sauce and fries make 2 servings, while cheese sauce makes 4 servings.
