Vegan Chili Cheese Fries
Ingredients
Fries
- 5-6 potatoes (Yukon Gold or Russet)
- 1 tsp sweetener
- cooking spray
Fries seasonings
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- sea salt and pepper to taste
Chili
- 1 medium/big onion, chopped
- 4 cloves garlic, finely minced
- 1 green pepper, chopped
- 1 small/medium carrot, grated
- 5-6 medium diced fresh tomatoes (560 g) or use canned (20 oz)
- 6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups cooked or canned beans (e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each)
- 2 tsp any sweetener like maple syrup
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less if you use vegetable broth
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers (I used 1, my boyfriend prefers 2)
- 2 tsp oil or water for frying
Vegan cheese
- 1 batch vegan cheese sauce or store-bought vegan cheese of choice
Preparation
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut potatoes into fry shapes, toss with sweetener, cooking spray, and fries seasonings, then spread on the baking sheet and bake for 25-35 minutes until crispy, flipping halfway.
For the chili, heat oil or water in a large pot over medium heat, add onion, garlic, green pepper, and carrot, and sauté for 5-7 minutes until softened.
Add diced tomatoes, tomato paste, water or vegetable broth, beans, sweetener, and all chili spices, bring to a boil, then reduce heat and simmer for 20-30 minutes until flavors meld.
Prepare the vegan cheese sauce according to its recipe or use store-bought as directed.
Assemble the dish by topping the baked fries with the chili and drizzling with vegan cheese sauce, then serve immediately.
